Recipe Source: PBRD
  • 72
  • 3/4
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 c beef mix with 1/4 c rice
  • Nutrition Link: 80283
  • Food Category: Beef
  • HACCP Process Category: SameDay


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe Source: Project Bread "Let's Cook Healthy School Meals" Cookbook

    Cooked beef roast yields 63%
    Trimmed broccoli yields 81%

  • Preparation Instructions:

    Trim the meat and slice into 1/2" slices.
    Mince garlic and ginger.
    Toss meat with the garlic, ginger, soy sauce, and vinegar in large bowl and let sit for 30 minutes.
    Then add the cornstarch to the meat, tossing well.
    Start cooking the rice.
    Cut the broccoli into bite-size pieces using as much of the stem as possible.
    In a tilt skillet, heat the oil over medium heat. Add the meat and cook, letting a crust form on meat, and then stirring with a big spatula.
    Remove meat from skillet and return to the bowl.
    Cook the broccoli, adding it to the unclean tilt skillet and slowly adding water to let the broccoli steam. Meanwhile, whisk the sauce ingredients (* see Asian Beef Sauce recipe FS001) together in a bowl. Broccoli will become tender in 10 - 15 minutes, stirring from time to time. Add the meat back in along with the Asian Beef Sauce. Taste for seasoning.

    Serve with 1/4 cup cooked brown rice

  • Serving Instructions:

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 1.25 Calories: 250.69
Dark Green: 0.25 Milk: 0 Sat. Fat: 6.58%
Red Orange: 0 Grains: 0.5 Sodium: 689.43
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.