Recipe

Ingredients (Yield: 24 servings)

4 1/2 pounds beef sirloin, 1/2 -inch thick
3/4 cup Kikkoman Soy Sauce
6 tablespoons dry sherry
1/2 cup cornstarch
1 1/2 ounces garlic, minced
1 1/2 ounces ginger, minced
6 tablespoons vegetable oil
3 pounds broccoli florets
1 1/2 pounds red bell peppers
1 1/4 pound onions
1 1/4 pound carrots
1 pound canned baby corn, drained
2 cups beef broth
1 1/2 cups Kikkoman Stir-Fry Sauce
3 tablespoons chili oil
4 teaspoons grated fresh orange peel
18 cups hot cooked rice
48 orange slices
48 whole chives

Instructions

Slice beef across the grain into strips about 1/8 inch thick, 1/2 inch wide and 3 to 4 inches long. Place beef in non-metallic bowl. Add soy sauce, sherry, cornstarch, garlic and ginger; toss thoroughly. Cover and refrigerate 15 to 30 minutes.

In a large braising pan or wok, heat 3 tablespoons of the oil to just below smoking. Add beef mixture; stir-fry until no longer pink. Remove beef with slotted spoon; reserve. Julienne peppers in 1/4 -inch strips; thinly wedge onions; thinly slice carrots. Add remaining oil to pan. Heat to just below smoking. Add broccoli, bell peppers, onions and carrots and stir-fry until crisp-tender. Next, add baby corn, beef broth, stir-fry sauce, chili oil and orange peel; cook and stir until heated through. Keep hot.

For each serving: Plate 3/4 cup rice and top with 1 1/2 cups beef mixture. Garnish with 2 orange slices and 2 chives.

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• Asian Noodle Soup
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