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