~Notes
-I made this recipe in my 15 qt brazier, sauteeing multiple batches and producing a large quantity quite easily.

-But I also like just using the allclad as it is a higher quality surface and fits the burner well.

*Be sure to find a non-gmo cornstarch!

~Serving a crowd notes:
-It took me 20 min to cut 3 lb meat. So it will take 3 hours to cut 30 lb.

-1 lb meat serves 5 as a main dish without much else on the plate. This is really a complete meal but the meat is the important part of the serving.

-Make broth sauce early! It should keep and reheat or just go on the warm beef and veggies. This way it can have plenty of time to develop the flavors from the ginger and garlic. The ginger seems to go bitter if sauteed or simmered too long.

-Sauteed in allclad pan, put into 4 inch hotel pan.

-4 inch hotel pan holds 10-12 lb meat for 50 servings.

~Simpler but just as good recipe
Roast or airfry the meat allowing a good caramelization to form.

Let it have a good rest. Then slice into julienne or diced pieces.

Definitely make the sauce separately. Just simmer the broth with the spices then thicken.
The ginger became really hot and spicy, but was very good the next day as I reheated left-overs.
Let the meat have some time in the sauce to absorb its flavor. Actually it was very good left-over. You could make it in advance and just add freshly sauteed vegetables.

~Basic Recipe
~Prepare the meat
Use skirt or flank steak or sirloin tip roast. Salt beef in advance to allow salt to thoroughly penetrate into the meat. 1/2 t per lb of beef.

~Prepare the veggies
Juilienne cut veggies.
Slice the beef into bite-sized julienne strips.

Warm serving bowl. Add each component as it comes out of the saute pan.

~Saute the veggies
In beef fat and salted to taste, saute:
red and/or green peppers (1/2 ea lb beef)
carrots (1 med ea lb beef)
onion (1/2 small ea lb beef)
shitake mushrooms (1 med ea lb beef)

Saute veggies barely beyond crisp tender to concentrate flavors and prevent too much liquid in the finished dish.

~Saute the beef
In ample beef fat saute beef strips. Put into hot fat, SPRINKLE WITH CORNSTARCH, let sit until a bit caramelized. Lower the heat to release from the pan. Move them around just briefly. Leave the meat quite pink, like a good medium steak. DO NOT OVERCOOK.

~Make the sauce (or make ahead of time)
Deglaze the pan with a bit of beef broth.

Saute in more beef fat only a few seconds:
garlic (1/2 bulb ea lb beef)
red pepper flakes

Add and bring to a simmer:
brown sugar or turbinado sugar
black pepper
just a bit of molasses for color and depth of flavor
fresh ginger (1 finger ea lb beef)
  -ginger tastes fresh and sweet with the sugar and seems to get bitter if sauteed.
Beef broth (1 pint for 4 lb of beef)
to make desired amount of sauce.

Simmer and sieve in cornstarch and whisk until desired thickness.

~Bring everything together
Pour sauce over the finished veggies and meat.

Sprinkle in:
coconut aminos

Can hold warm but not too warm to overcook the meat.

Serve over rice.
Sprinkle with sesame seeds.

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