Mandarin Beef
Ingredients:
Marinade:
| 45 lb. |
Sliced beef |
| 1 lb. |
Cornstarch |
| 1/2 lb. |
Baking Soda |
| 3 cps. |
Garlic, chopped |
| 2 cps. |
Soy Sauce |
| 2 cps. |
Sherry Wine |
Other ingredients:
| 1 -4” hotel pan |
yellow onions, julienned |
| 2 - No.10 cans |
bamboo shoots, sliced |
| 1 lb. |
shiitake mushrooms(dried), rehydrated reserve the liquid |
| 1 qt. |
hoisin sauce |
Sauce:
| 3 gal. |
Chicken Stock |
| 3 cps. |
Ketchup |
| ½ cup |
Ginger, ground |
| 1 cup |
Garlic, chopped |
| ¾ cup |
Sesame oil |
| 2 cps. |
Soy sauce |
| 2 cps. |
Oyster sauce |
| 1 lb. |
Cornstarch |
| 3 cps. |
Sherry wine |
Method:
Sauce:
- Bring all of the above ingredients to a boil except the cornstarch and Sherry wine.
- Dissolve the cornstarch and the Sherry wine together and stir into the boiling mixture.
- Check consistency and seasoning!
Garnish:
- Green onions, sliced on the bias
- Cilantro leaves
Assembly:
- Saute a portion of the marinated beef in the wok until brown.
- Add a portion of the onions and bamboo shoots.
- Add a portion of the Shiitakes and hoisin sauce.
- Add enough sauce to cover sautéed mixture
- Dish into 2” hotel pan and garnish with green onions and cilantro leaves
Source: Chef Keith Hammerich, CCSF
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