Beef Szechuan Bang Bang

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
38 pounds

Beef takes center stage in this hot-and-spicy Szechuan recipe.

Ingredients

21 lb. + 8 oz. thinly sliced ball tip roast beef sirloin
1 ⅔ tbsp. + ½ tsp. kosher salt
17 eggs, separated, discard yolks
1 lb. + 5 ½ oz. cornstarch
8 oz. minced serrano peppers
2 lb. + 11 oz. diced yellow onion, unpeeled
2 lb. + 11 oz. diced green peppers
2 lb. + 11 oz. diced red peppers
2 qt. Thai chili sauce
2 ¾ cup creamy peanut butter
½ cup + 2 ⅔ tbsp. pure sesame oil
5 ½ oz. salad oil
11 oz. green onions

Steps

  1. Mix beef with salt, egg whites and cornstarch.
  2. Preheat both fryer and grill to 350°F.
  3. Mix chili sauce and peanut butter together; hold.
  4. Carefully place short loin into fryer, stirring frequently to prevent sticking. Fry for 3 to 4 minutes and drain in perforated pan.
  5. As soon as beef comes out of fryer, spread vegetable oil over grill. Add serranos, bell peppers and onions to grill. Stir-fry for two to three minutes. Add beef to vegetable mixture. Pour sauce mixture over and stir-fry for 2 to 3 minutes, or until heated through.
  6. Transfer to 2-inch counter pan and drizzle with sesame oil. Garnish with green onions and serve immediately.
Source: University of Illinois at Urbana-Champaign

Additional Tips

Additional Tips

Very important to label as spicy.

More From FoodService Director

Industry News & Opinion
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources