Beef Stir-Fry

2 lb 8 oz Raw boneless beef top round, cut in ½" cubes  

¼ cup Low-sodium soy sauce

¾ cup Cornstarch

¼ cup Fresh ginger, chopped

2 Tbsp  Fresh garlic, minced 

1 tsp Ground black or white pepper

1 tsp Red pepper flakes 

2 Tbsp Rice vinegar

½cup Strawberry jam

2 tsp Salt

¾cup Sugar

1 qt Low-sodium beef broth

¾cup Fresh green onions, sliced

2 lb Fresh broccoli, chopped

¼cup Canola oil

2 lb 4 oz Frozen edamame, thawed

1 lb 7 oz Fresh carrots, shredded 

2/3 cup Fresh yellow onions, sliced

Cooked rice, for serving

Combine beef, soy sauce, ⅓ cup 2 tsp cornstarch, 2 Tbsp 1½ tsp ginger, 1 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, strawberry jam, salt, and sugar in a large bowl. Stir well. Cover tightly and refrigerate. Set remaining cornstarch, ginger, garlic aside. Allow beef mixture to marinate for 12–24 hours. 

Place marinated beef in a large stock pot uncovered over high heat for 2–3 minutes, stirring constantly. Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside. 

Add green onions. Transfer beef mixture to a steam table pan (12″ x 20″ x 2½″). Set aside.    Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside.   

Heat oil in a large stock pot.  Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Saute uncovered for 2-3 minutes, stirring occasionally.  

Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch and 2 cups water. Stir well. Allow mixture to thicken.  

Pour vegetable mixture over beef mixture into  steam table pan (12″ x 20″ x 2½″). Stir well. Serve over rice.

Makes 25 1-cup servings.