| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 100 | Servings | ||
INGREDIENTS
| 40 | lb | BEEF;OVEN ROAST FZ |
| 2 | lb | ONION GREEN FRESH |
| 4 | tb | GARLIC DEHY GRA |
| 4 | lb | ONIONS DRY |
| 1/2 | c | SUGAR; GRANULATED 10 LB |
| 4 | c | SALAD OIL; 1 GAL |
| 2 | tb | PEPPER BLACK 1 LB CN |
| 6 | tb | SESAME SEED 3-4 0Z |
| 3 | tb | GINGER GROUND |
| 2/3 | c | SESAME OIL |
| 4 | c | SOY SAUCE |
| 1 1/2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. SLICED BEEF 2"WIDE 3"LONG AND 1/8"THICK. 2. SLICE FRESH GREEN AND DRY ONIONS INTO 3" STRIPS 3. COMBINE ALL INGREDIENTS AND MIX WELL. 4. REFRIGERATE IN TIGHTLY COVERED PANS AND MARINATE A MINIMUM OF TWO HOURS. 5. COOK ON GRIDDLE UNTIL MEAT IS DONE AT 350 DEGREES SINGLE LAYER. Recipe Number: S00058 SERVING SIZE: 8 OZ 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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