South-West Szechwan Stir Fry Courtesy Of: E.D. Smith South-West Szechwan Stir Fry Serves 25 Marinade: 2.2 kg or 5 lb Sirloin steak 300 mL or 1-1/4 cups Sysco Imperial Szechwan Sauce (1) Stir Fry: 150 mL or 2/3 cup Sysco Imperial Szechwan Sauce (2) 125 mL or 1/2 cup Canola oil (1) 60 mL or 1/4 cup Garlic purée (1) 60 mL or 1/4 cup Ginger, minced (1) 2 L or 8 cups Spanish onions, sliced 2.25 L or 9 cups Red peppers, julienne 3.25 L or 13 cups Green peppers, julienne 15 mL or 1 Tbsp Chilies, crushed 75 mL or 1/3 cup Sysco Imperial Szechwan Sauce (3) 125 mL or 1/2 cup Canola oil (2) 75 mL or 1/3 cup Garlic purée (2) 30 mL or 2 Tbsp Ginger, minced (2) 2.2 kg or 5 lb Converted white rice, raw 750 mL or 3 cups Sysco Imperial Szechwan Sauce (4) Marinade:

Marinate steak in Sysco Imperial Szechwan Sauce (1) overnight in the refrigerator.

Stir Fry:

Grill beef, brushing with Sysco Imperial Szechwan Sauce (2) until itreaches an internal temperature of 70°C (158°F). Slice into 1/2-inchstrips.

Heat oil (1), add garlic (1) and ginger (1) and sauté for about 30 seconds.

Add vegetables and cook until tender crisp.

Sprinkle crushed chilies over cooked vegetables.

Pour Sysco Imperial Szechwan Sauce (3) over the vegetable mixture and heat through.

Heat oil (2) and sauté remaining garlic (2) and ginger (2) for 30 seconds;add beef strips and cook until internal temperature reaches 158°F. Remove from heat.

Cook rice according to directions.

To serve, place cooked rice into Asian-style bowl and top with stir fry mixture and then grilled beef.

Drizzle with Sysco Imperial Szechwan Sauce.