Pepper Steak Stir Fry - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

125 g/4.4 oz

Ingredients

	Metric	Imperial
Shaved Steak, fully cooked	1.5 kg	3 lbs 5 oz
Soy Sauce, reduced sodium	155 ml	1/2 cup + 5 tsp
Cornstarch	70 ml	2 1/2 oz
White Sugar	70 g	2 1/2 oz
Water	150 ml	1/2 cup + 4 tsp
Canola Oil	45 ml	3 Tbsp
Green Peppers, fresh, cut into strips	560 g	1 lbs 4 oz
Red Peppers, fresh, cut into strips	500 g	1 lbs 2 oz
Garlic, minced	30 ml	2 Tbsp
Ginger Root, fresh, minced	15 ml	1 Tbsp
Black Pepper, ground	10 ml	2 tsp

The day before, thaw the cooked steak strips in a slotted insert pan under refrigeration at <4'C/40'F.
In a small bowl, whisk together the soya sauce, cornstarch, sugar and water; set aside for a later step.
Heat oil in a large skillet/grill top over medium-high heat.
Add the sliced peppers and cook for ~ 5-8 minutes until tender. Add the minced garlic and ginger and cook for another 30 seconds. Add the thawed shaved steak and pour the sauce over the vegetables/meat mixture. Cook for ~5-10 minutes or until sauce has just thickened. Add black pepper to taste. CCP-Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
At point of service, serve over prepared rice or rice noodles. Garnish with fresh parsley.

Serve with steamed jasmine rice and green vegetable (broccoli) (sides not included in the nutritional information).