Frank's Recipes! Sukiyaki for 100

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Sukiyaki for 100

Servings: 100 Portions (4 Pans)
Portions: 1 Cup Each
Pan Size: 18 by 24-inch Roasting Pan

25 lb beef, oven roast, partially thawed
1 cup (8 oz) salad oil or shortening, melted
1 1/4 gallon (5 lb) onions, dry, sliced thinly, lengthwise
2 gallon (8 lb) celery, fresh, cut diagonally 1/8 inch thick
3 quart (3 lb) peppers, sweet, fresh, julienne
2 1/2 gallon (5 lb) onions, green, with tops, cut in 1 1/2 inch lengths
1 quart soy sauce
3 tablespoon (2 oz) salt
1 cup (8 oz) sugar, granulated
1 tablespoon pepper, black
4 1/2 quart (9 lb or 1 1/3-No. 10 can) bean sprouts, canned, drained
2 cups (1 lb or 1-jumbo can) mushrooms, canned, sliced, drained

Slice beef into 1/8-inch thick slices. Cut slices into strips 2 inches long and 1/2 inch
wide. Place meat strips in roasting pan; cook at medium heat, in hot salad oil or
shortening until pink is gone. Push meat to one side. Add onions and celery. Cook 3
minutes, turning constantly. Push to one side with the meat. Add peppers and green
onions. Cook 1 minute, turning constantly. Combine soy sauce, salt, sugar, pepper, bean
sprouts, and. mushrooms. Add to meat and vegetables; combine well. Heat to a simmer.
Serve immediately.

NOTE:
Prepare recipe in 4 batches: 25 portions each.

5 lb 8 oz dry onions A.P. will yield 5 lb thinly sliced onions and 10 lb 15 oz fresh
celery A.P. will yield 8 lb celery cut 1/8-inch thick.

3 lb 11 oz fresh sweet peppers A.P. will yield 3 lb peppers julienne and 6 lb fresh
green onions A.P. will yield 5 lb green onions with tops.

9-No. 303 can canned bean sprouts may be used.

2-8Z can canned mushrooms may be used.

When preparing for more than 100 portions: Place salad oil in steam-jacketed kettle;
add beef and brown well. Add 2 quart chicken or beef stock, and required amounts of onions
and celery. Mix together well; cook 4 minutes. Add peppers, green onions, salt, pepper,
sugar, bean sprouts, soy sauce, and mushrooms. Mix together thoroughly; simmer 3 minutes.