Cleveland Range Skillet/Braising - Manual (Page 11)

Tilting Skillet Cookbook
Cleveland Range,
LLC. 1333 East 179
th
St. Cleveland Ohio 44110
Ph: 216.481.4900 Fx: 216.481.3782 Visit our web site at: www.clevelandrange.com
11
CLEVELAND TILTING SKILLET
STIR FRY VEGETABLES WITH BEEF
PORTION/SIZE: (25) 4oz (113g) BEEF 1 ¼ C (300ML) VEGETABLES
Metric Ingredients Amount or
Measure
2
2
454g
8
907g
907g
1
907g
120ml
240ml
25
Cauliflower head
Broccoli head
Snow pea pods
Red peppers
Mushrooms
Onions
Bok choy, head
Bean sprouts,
fresh
Oil
Lemon juice
*Beef patties 4oz
(113g) ea.
Tomatoes – cut as
desired
Sour cream
2
2
1 lb
8
2 lb
2 lb
1
2 lb
½ C
1 C
25
Prepare Vegetables
Cut into florets of uniform size
Remove stems from pods and slice diagonally
Discard seeds and white membrane from
peppers, then cut into strips or chunks
Slice onions lengthways.
Remove mid rib from leaf of bok choy and slice
diagonally – tear into pieces
Turn skillet on, turn heat indicator to 400F (240C)
Add oil, then vegetables in order listed. Add a
little lemon juice (or water) with each vegetable.
Stir-fry the vegetables rapidly using a large flat
spatula until they show signs of tenderizing.
Total stir-fry cooking time is about 10 minutes.
Remove vegetables into one 12 x 20 x 2 ½” pan
and keep warm
Leave heat setting on 350F (177C). Place beef
into skillet. Cook beef to degree of doneness
desired. Arrange beef, stir fry vegetables and
tomato on plate
Garnish with sour cream and parsley spring
* Can use beef tenderloins, beef stew that has been cooked until tender or shaved beef
(cooked) with the vegetables piled on top