Beef Stir Fry X4

Ingredients x4

8 Pounds of Beef Sirloin (¾ of an inch thick)

12 Tablespoons of cornstarch

42 oz of condensed beef stock

2 cups of Soy Sauce

8 Tablespoons of Sugar

8 Tablespoons of Vegetable oil

16 Cups of Shiitake Mushrooms

4 Heads of Bok Choy Cabbage

8 Medium Red Peppers

12 Stalks of Celery

8 Medium Green Onions

Ingredients x1

2 pounds of beef sirloin

3 tablespoons of cornstarch

10 ½ oz of condensed beef stock

½ cup of soy sauce

2 tablespoons of sugar

2 Tablespoons of vegetable oil

4 cups of Shiitake mushrooms

1 head of Bok Choy Cabbage

2 Medium red pepers

3 Stalks of celery

2 Medium green onions

Prep

1.) Cut beef into thin strips after chilling it in a freezer for an hour.

2.) Mix the cornstarch with the beef stock, the soy sauce and sugar until the mixture is smooth.

3.) Cut the cabbage into thin slices same with the Shiitake mushrooms.

4.) Cut the red peppers into two inch long strips, same with the green onions.

1.) heat four tablespoons of vegetable oil in a wok over high heat, cook the beef until it is browned, then set aside for later.

2.) heat four more Tablespoons then add the mushrooms, Bok choy, peppers celery and onions to the pan. Cook until the vegetables are tender yet crisp, set them aside along with the beef.

3.) Stir the cornstarch mixture and add it to the pan, cook while stirring constantly until the mixture boils and thickens.

4.) after the cornstarch mixture thickens place the vegetables and beef back into the pan, after it is heated through place on top of some hot regular long grained rice.