Recipe Name Pepper Steak - BAKED Submitted by jgouker Recipe Description L01300 Quantity 100 Quantity Unit SV (3/4 Cup) Prep Time (minutes) 45 Cook Time (minutes) 90 Ready In (minutes) 135

Ingredients Amount Measure Ingredient 30 pounds Beef, top loin, cubed 2 cups (8 fl oz) beef base 1 1/2 cups Shortening, vegetable 1 gallon water 32 tablespoons tamari 3 1/2 cups tomato paste 1/4 cup white sugar 5 2/3 teaspoons garlic powder 1 1/3 tablespoons black pepper 4 cups (8 fl oz) ice cold water 1 cup Cornstarch 8 cups, chopped Large Yellow Onions, Chopped 64 cups, chopped green pepper Steps Sequence Step 1 CHANGE 2 TM 10-412 (JGOUKER) PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F GRIDDLE 350 F OVEN PREPREPARATION INSTRUCTIONS: TEMPER SWISS STEAKS UNDER EFRIGERATION. MELT SHORTENINGS BEFORE MEASURING. SALAD OR OLIVE OIL MAY BE SUBSTITUTED. TOMATO JUICE, CONCENTRATE CAN BE SUBSTITUTED FOR TOMATO PASTE. CUT ONIONS INTO .25 INCH STRIPS BEFORE MEASURING. DEHY ONION MAY BE USED - A01100. CUT SWEET PEPPERS IN .25 INCH STRIPS. FROZEN OR DEHY DICED GREEN PEPPERS MAY BE USED. REFERENCE A01100. : 1. CUT STEAK INTO .5 INCH WIDE STRIPS; BROWN STRIPS 5 MINUTES ON LIGHTLY GREASED GRIDDLE TURNING FREQUENTLY. 2 PLACE 2 GALLON STRIPS IN EACH PAN. SET ASIDE FOR USE IN STEP 5. 3 COMBINE WATER, TOMATO PASTE, SOY SAUCE, SUGAR AND PEPPER. BLEND WELL. BRING TO A BOIL. 4 COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH; ADD TO SAUCE MIXTURE. COOK UNTIL THICKENED, ABOUT 3 MINUTES, STIRRING CONSTANTLY. 5 POUR EQUAL AMOUNT OVER BEEF STRIPS IN EACH PAN. COVER; BAKE 1 1/2 HOURS. 6 ADD 1 QT ONIONS, 4 3/4 QT PEPPERS TO EACH PAN. STIR TO DISTRIBUTE VEGETABLES. COVER; BAKE 30 MINUTES OR UNTIL BEEF IS TENDER. : CONVECTION OVEN: 325 F (HIGH FAN - CLOSED VENT) 1 HOUR 30 MINUTES OR UNTIL BEEF IS TENDER.