1-1/4 cups canola oil
1/2 cup and 2 tablespoons sesame oil
10 LB Tender beef - cut into bite-size pieces
20 cloves garlic, minced
5 cups soy sauce
1/2 cup and 2 tablespoons canola oil
4 cups kikoman stirfry sauce
5 medium heads cabbage, thinly sliced
10 onion, sliced
20 carrots, cut into matchsticks
1/2 cup and 2 tablespoons salt
19-3/4 pounds cooked yakisoba noodles
1-1/4 cups pickled ginger, or to taste (optional)

1 -1/4 cups canola oil 1/2 cup and 2 tablespoons sesame oil 10 LB Tender beef - cut into bite-size pieces 20 cloves garlic, minced 5 cup s soy sauce 1/2 cup and 2 tablespoons canola oil 4 cup s kikoman stirfry sauce 5 medium heads cabbage, thinly sliced 10 onion, sliced 20 carrots, cut into matchsticks 1/2 cup and 2 tablespoons salt 19 -3/4 pounds cooked yakisoba noodles 1 -1/4 cups pickled ginger, or to taste (optional)

Heat 2 tablespoons canola oil and sesame oil in a large skillet over medium-high heat. Cook and stir Beef and garlic in hot oil until fragrant, about 1 minute. add stir fry sauce . cook and stir until beef is completely browned, 3 to 4 minutes. Add soy sauce and simmer for 2 minutes. Pour beef and sauce into a bowl.
Heat 1 tablespoon canola oil in the skillet over medium-high heat; cook and stir cabbage, onion, carrots, and salt in hot oil until cabbage is wilted, 3 to 4 minutes.
Stir the beef mixture into the cabbage mixture. Add noodles; cook and stir until noodles are hot and beef is slightly pink inside, 3 to 4 minutes. Garnish with pickled ginger.