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Ingredientes
- 15 Tbsp corn oil
- 11 lbs 4 oz beef stew meat
- 15 oz onions, 3/4" dice
- 1 lb 14 oz fresh carrots, cut on the bias
- 15 oz pea pods
- 15 oz fresh mushrooms, slick thick
- 15 oz fresh bean sprouts
- 15 oz bamboo shoots
- 1 lbs 15 oz broccoli florets, fresh
- 2 qts 3 1/2 cups water (1)
- 1 1/4 oz chicken base
- 1 1/4 oz beef base
- 10 Tbsp soy sauce
- 1 1/4 tsp ginger
- 1 Tbsp 2 3/4 tsp garlic powder
- 1 Tbsp 2 3/4 tsp onion powder
- 5 Tbsp dry sherry
- 1 Tbsp 2 3/4 tsp sesame oil
- 2 1/2 oz cornstarch
- 15 Tbsp water (2)
Direcciones
- Heat oil in a large pot. Add the beef and saute until meat is well browned.
- Add water (1) to cover the meat. Bring to a simmer and cook gently until meat is tender, about 1 hour.
- Add bases to simmer meat. Add enough water to just cover the meat again. Add the spices and onions and continue to simmer.
- Blanch sliced carrots and broccoli in the steamer or in hot water for about 1 minute. Make sure they remain crisp.
- Combine the cornstarch and water (2) and dissolve. Add to the simmering liquid and blend to combine. Simmer for 5-8 minutes more.
- Add the remaining vegetables and the sherry. Bring to a simmer and continue to cook until vegetables are heated through.
- Remove from heat. Add the soy sauce and the sesame oil. Stir to combine.
- Garnish with chopped scallions and toasted sesame seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 60 servings | |
| Calories 47 | |
| Calories from Fat 31 | 66% |
| Total Fat 3.46g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 152mg | 6% |
| Potassium 66mg | 2% |
| Total Carbs 3.19g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.03g | 1% |
| Protein 0.87g | 1% |
