Recipes for a Crowd

1 Combine water, pineapple juice, soy sauce, ginger, pepper, and garlic; mix well. Divide teriyaki sauce in half.
2 Cut beef into 1/4-inch thin slices; cut slices into 1/2-inch strips, 3 to 4 inches long.
3 Pour 1-3/4 quarts teriyaki sauce over beef strips. CCP: Cover; marinate under refrigeration at 41 F. or lower. Drain well.
4 Bring reserved teriyaki sauce to a boil. Combine cornstarch and water; add to teriyaki sauce. Simmer 5 minutes or until thickened.
CCP: Hold at 140 F. or higher for use in Step 7.
5 Saute onions and peppers about 2 minutes or until almost transparent.
6 Combine beef strips with sauteed onion and peppers. Brown 1 to 2 minutes on lightly sprayed 400 F. griddle to desired degree of
doneness, turning frequently. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
7 Pour thickened teriyaki sauce over beef mixture. CCP: Hold at 140 F. or higher for service.
Notes
1 In Step 6, brown strips in batches. Use 6 cups onions and pepper mixture for 6 pounds 12 ounces of beef strips per 100 portions.