Kettle, Braising pan, Steamer – Unified Brands Groen Braising Pan User Manual
Page 33: Convection combo steamer oven

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Kettle
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Braising Pan
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Steamer
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Convection Combo Steamer Oven
33
Category:
Entree - Beef
Recipe:
Szechwan Beef (Mongolian Beef)
For Product:
Eclipse Braising Pan
Publish Date: 5/05
Page:
1 of 2
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Yield:
(25) 6 oz Servings
Flank steak, sirloin steak,
5 lbs
cut 1” x 1/2” x 1/2” diagonal strips
Egg Whites
12 ea
Salt
2 tsp
Cornstarch
6 oz (15 tbsp)
Salad Oil
12 oz
Bamboo Shoots
12 oz
Green Onions, diagonally cut 1/2” pieces
5 cups (3 bunches)
Mushrooms, sliced
1 lb
Broccoli Flowerets
3 lb
Water chestnuts, sliced
1 cup
Sauce:
Hoisin Sauce
1/2 cup (5 1/2 oz)
Soy Sauce
1/2 cup
Chicken Stock, cooled
1 qt
Sugar
2 tsp
Cornstarch
2 tbsp (1/4 oz)
Chili Paste with Garlic
6 oz
Sherry (optional)
1.
With a wire whip, mix egg whites, salt and cornstarch into a moderately thin paste.
2.
Coat beef with the paste.
3.
Pre - heat the braising pan at 250°F for 4-5 minutes, then turn the thermostat to 325°F and
pour in oil (the oil should totally coat the surface of the braising pan). Heat oil.
4.
Stir-fry beef, until browned, and push to the side.
5.
Reduce heat to 275°F.
6.
Combine cooled stock and cornstarch, blend thoroughly.
7.
Pour the stock mixture, soy sauce, sugar, Hoisin sauce and chili paste into the braising pan
and start stirring immediately.
ENTREE - BEEF