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Beef w/Oriental Pierogies Stir Fry, ( 48 )

Source of Recipe

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Beef w/Oriental Pierogies Stir Fry, ( 48 )

180 Giorgio Pierogies, potato and onion minis
(4 - 2.5 pound bags), boiled 7 minutes
4 pounds beef round steak, cut into 1" strips
4 tablespoons cooking oil
2 cups beef broth
2/3 cup soy sauce
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 teaspoons ginger root, grated
6 carrots, cut into strips
2 sweet green bell peppers, cut into 1 inch strips
2 cups cauliflower, cut into small pieces
2 cups broccoli, cut into small pieces
2 small onions, chopped
1 pound Giorgio button mushrooms, quartered
1 can water chestnuts, sliced, optional
4 Tablespoons cornstarch
1/2 cup water

Brown beef in cooking fat; add beef broth.
Add soy sauce, ground pepper, ginger and garlic.
Cover and cook slowly 30 minutes or until tender.
Add carrots, peppers, cauliflower, broccoli, onion,
mushrooms and water chestnuts.
Cover and continue to cook for 15 minutes.
Combine cornstarch and water.
Add to stir fry to thicken sauce.
Add pierogies, continue to cook until pierogies are hot.
Or serve over hot pierogies.
Serve in 2, 2 inch full size hotel pans. This can be kept
on a steam table for up to 45 minutes.
Yield: 48 servings