Ingredients
| 6 lbs | Sirloin steak, sliced |
| 7-1/2 cups (divided) | Saucemaker® Shanghai Stir Fry Sauce |
| 1/2 cup | Vegetable Oil |
| 6 tbsp | Ginger root, fresh, grated |
| 3 tbsp | Garlic, fresh, chopped |
| 5 cups | Red onion, chopped |
| 12 cups | Broccoli |
| 12 cups | Red or yellow bell peppers, cut into strips |
| 6 cups | Bamboo shoots |
| 3/4 cup | Dry sherry |
| 6 tsp | Orange peel, grated |
| 6 cups | Mandarin oranges, canned, drained |
| 6 cups | Pecan halves |
| 12 lbs | Lo Mein noodles, cooked |
Procedure
- Marinate sirloin steak in 3 cups Saucemaker® Shanghai Stir Fry Sauce for 1 hour and up to 12 hours.
- Remove from marinade; discard marinade.
- In a wok or skillet, heat oil over medium high heat. Add steak, ginger and garlic; stir fry for 2-3 minutes or until steak is medium rare.
- Remove from wok; keep warm.
- Add red onion, broccoli and peppers to wok; stir fry for 2 minutes or until vegetables are tender. Add bamboo shoots, reserved beef, remaining Saucemaker® Shanghai Stir Fry Sauce and dry sherry.
- Bring to a simmer. Stir in orange peel and mandarin oranges.
- Serve over cooked Lo Mein noodles. Sprinkle with pecan halves.
Yield: 24 Servings
Chef's Tip:
Combine Saucemaker® Szechwan Sauce and Saucemaker ® Sweet & Sour Sauce to create Bali Hai Stir Fry. In addition, mix things up by using chicken, pork or shrimp. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.