West Indies Vegetables with Beef

Ingredients

2 ¾ cups	Olive oil, divided
13 ¾ lbs.	Beef, sliced into strips
¾ cups	Crushed garlic
1 ¼ cups	Cilantro, fresh finely chopped
1 cup	Lime juice
3 ½ Tbs.	Finely grated lime zest
5 ½ Tbs.	Salt
2 ½ Tbs.	Sugar
55 lbs.	FLAV-R-PAC® Grande Classics® Key West Vegetable

Directions

1. In a large skillet, heat 1/4 cup oil. Add sliced beef and cook until no longer pink. Remove beef and set aside. Add crushed garlic to skillet and cook until translucent. Add remaining oil, cilantro, lime juice, lime zest, salt and sugar. Heat until hot, but do not simmer.
2. Add 1 gallon of water to each of 6 large stockpots and divide the FLAV-R-PAC Grande Classics Key West Blend Vegetables among the pots. Cover and bring to a boil. Remove lid, stir to separate vegetables and drain. OR Steam vegetables in a pressureless steamer (2 1/4 bags per slotted, full steam table pan) for 4 minutes. Divide cooked vegetables into 6 hotel pans or large containers.
3. Divide beef and heated sauce among cooked vegetables and gently toss.
4. FOR INDIVIDUAL SERVICE: Plate 10 ounces of dressed vegetables with beef, garnish with sprigs of fresh cilantro and curls of lime zest.
5. FOR VOLUME FEEDING: Fill hotel pans with warm dressed vegetables with beef, place sprigs of fresh cilantro and lime zest curls around the edge of the pan.

Yield:100 (10 ounce) Entree Servings