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BEEF AND BROCCOLI 9-12

RECIPE DETAILS

Item ID: FS068

Batch Quantity: 72

Serving Size: 2

Serving Measure: CUP

Serving Description: 1 c beef mix with 1 c rice

Nutrition Link: 80277

Food Category: Beef

HACCP: MEATS

HACCP Process Category: SameDay

Recipe Source: PBRD

RECIPE DETAILS

Item ID: FS068

Batch Quantity: 72

Serving Size: 2

Serving Measure: CUP

Serving Description: 1 c beef mix with 1 c rice

Nutrition Link: 80277

Food Category: Beef

HACCP: MEATS

HACCP Process Category: SameDay

Recipe Source: PBRD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

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

Cooked beef roast yields 63%
Trimmed broccoli yields 81%

Preparation

Asian Sauce Ingredients:
SAUCE SOY
VINEGAR WHITE WINE
SUGAR BRN LGT
ONION GREEN

Preparation:
Mix together and set aside.

Trim meat and then partially freeze for approximately 1 hour. The meat will be easier to slice if partially frozen.
Slice meat into 1/2″ slices. Mince garlic and ginger.
Toss meat with the garlic, ginger, soy sauce, vinegar and cinnamon in large bowl and let sit for 30 minutes. Then add the cornstarch to the meat, tossing well.
Combine rice and water and steam for 60 minutes until water is absorbed and rice is tender.
Cut 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 a clean bowl

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.

Add meat and Asian Sauce, cook until sauce thickens. Taste for seasoning.

Serving

Serve with 1 cup cooked brown rice

To serve to-go style:
Serve entree portioned into a to-go carton


Food Groups/Meal Patterns

Recipe Analysis:

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

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 2.5 Calories: 614.85
Dark Green: 0 Milk: 0 Sat. Fat: 5.58%
Red Orange: 0 Grains: 2 Sodium: 1377.94
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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