| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 16 |
oz |
WATER; COOL |
| 40 |
lb |
BEEF;OVEN ROAST FZ |
| 2 |
lb |
CARROTS FRESH |
| 3 |
tb |
GARLIC DEHY GRA |
| 1 |
lb |
MUSHROOMS 16 OZ |
| 5 |
lb |
ONIONS DRY |
| 2 |
lb |
ONIONS GREEN FRESH |
| 3 |
tb |
SUGAR; GRANULATED 10 LB |
| 4 |
oz |
SALAD OIL; 1 GAL |
| 4 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
SESAME SEED 3-4 0Z |
| 6 |
oz |
SESAME OIL |
| 3 |
c |
SOY SAUCE |
INSTRUCTIONS
1. SLICE BEEF 1/8" OR THINNER
2. MIX ALL INGRIEDIENTS AND MARINATE FOR A MINIMUM OF
TWO HOURS IN TIGHTLY SEALED CONTAINER UNDER REFRIGERATION.
3. STIR FRY ON PREHEATED GRIDDLE OR ON OVEN.
4. SERVE IMMEDIATELY AFTER MEAT LOSES ITS PINK COLOR OR
Recipe Number: S00057
SERVING SIZE: 2/3 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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