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 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 the meat back in. Taste for seasoning. Meanwhile, whisk the sauce ingredients (* see Asian Beef Sauce recipe) together in a bowl.

  • Serving Instructions:

    Serve with 1/4 cup cooked brown rice

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

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