Beef And Vegetable Stir-Fry


  • 6 c Water
  • 3 c White Rice
  • 1 tbsp. Monarch® Kosher Salt
  • 4 tbsp. Optimax® High-Stability Canola Oil, divided
  • 4 lb. Cross Valley Farms® Broccoli Florets
  • 8 ea. Cross Valley Farms Red Bell Peppers, deseeded and sliced
  • 4 lb. Cross Valley Farms Carrots, julienned
  • 1 lb. Pacific Jade® Cut Baby Corn
  • 5 lb. Chef’s Line® All Natural* Bulgogi Beef
  • 1/2 lb. Cross Valley Farms Scallions, sliced into thin strips
  • 1 oz. Monarch Sesame Seeds


Combine the water, rice and salt.

Bring to a boil, reduce heat and cook, covered, about 12–15 minutes or until the rice is cooked. Fluff with a fork and set aside.

Heat a sauté pan or flat top and lightly film with oil.

Sauté the broccoli florets over high heat, stirring constantly until crisp-tender.

Remove and continue to sauté the carrots, red peppers and baby corn separately until crisp-tender.

Heat remaining oil in a large sauté pan or flat top over a high heat.

Sauté the All Natural* Bulgogi Beef until cooked through and caramelized in spots. Remove from the heat.

Portion ½ cup rice per bowl and top with the beef and vegetables.

Garnish with scallions and sesame seeds.

Serving size: 25 portions

*No artificial ingredients. Minimally processed.