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Beef and Broccoli K-8


Item ID: FS004

Serving Description: 1 Bowl

Food Category: Entrees

HACCP Process Category: Complex


Item ID: FS004

Serving Description: 1 Bowl

Food Category: Entrees

HACCP Process Category: Complex


Ingredients list for this recipe is unavailable.



Recipe Source: Project Bread “Let’s Cook Healthy School Meals” Cookbook

Cooked beef roast yields 63%
Trimmed broccoli yields 81%

Gather Asian Sauce ingredients together:
SAUCE SOY (First Amount)

Prepare Asian Sauce:
1. Mix all ingredients together
2. Set aside


1. Trim meat and then partially freeze for approximately 1 hour. (The meat will be easier to slice if partially frozen)
2. Slice meat into 1/2″ slices.
3. Mince garlic and ginger.
4. Toss meat with the garlic, ginger, second soy sauce amount, cider vinegar, and cinnamon in large bowl and let sit for 30 minutes.
5. After meat has sit for 30 minutes, add the cornstarch to the meat, tossing well.
6. Combine rice and water and steam for 60 minutes until water is absorbed and rice is tender.
7. Cut broccoli into bite size pieces using as much of the stem as possible.
8. In a tilt skillet, heat the oil over medium heat.
9. Add the meat and cook, letting a crust form on meat, and then stirring with a big spatula.
10. Remove meat from skillet and return to a clean bowl.
11. Cook the broccoli, adding it to the unclean tilt skillet, and slowly adding water to let the broccoli steam. Broccoli will become tender in 10 - 15 minutes, stirring from time to time.
12. Add meat and Asian Sauce, cook until sauce thickens.
13. Taste for seasoning.


Serving: 1 bowl = 1/2 cup beef mix (3.75oz) with 1/2 cup rice

Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 1.25 Calories: 310.12
Dark Green: 0.25 Milk: 0 Sat. Fat: 5.63%
Red Orange: 0 Grains: 1 Sodium: 691.15
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

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