Chef

Administrator
Staff member
13 pounds beef round or sirloin, cut into thin strips
8 ounces shortening
2 quarts beef stock
3 quarts canned tomatoes (1 no. 1 can), diced
1 pound chopped onions
3 cloves garlic, cut in half
2 tablespoons salt
12 green peppers, thinly sliced in rings
3 ounces cornstarch
2 1/2 cups cold water
2/3 cup soy sauce
56 ounces converted rice
4 1/4 quarts boiling water
2 tablespoons salt
2 tablespoons margarine or vegetable oil
Servings: 50
1. Cook meat in shortening in kettle or deep frypan until lightly browned, about 10 minutes.

2. Add stock, tomatoes, onions, and seasonings to meat. Simmer until tender, 1-1 1/2 hours, stirring occasionally.

3. Add green pepper and cook until tender but firm and brightly colored.

4. Combine cornstarch, water, and soy sauce into a smooth paste. Add to meat-vegetable mixture. Cook until thickened (approximately 5 minutes).

5. Cook rice according to directions. Serve 6 oz meat mixture over 4 oz rice.
 
Last edited:
Top