RECIPE DETAILS
Item ID: MB110
Batch Quantity: 25
Serving Size: 5.9
Serving Measure: OZ
Serving Description: 5.9 OZ
Nutrition Link: 80538
Food Category: Entrees
HACCP: MEATS
HACCP Process Category: Complex
Recipe Source: COOKB
RECIPE DETAILS
Item ID: MB110
Batch Quantity: 25
Serving Size: 5.9
Serving Measure: OZ
Serving Description: 5.9 OZ
Nutrition Link: 80538
Food Category: Entrees
HACCP: MEATS
HACCP Process Category: Complex
Recipe Source: COOKB
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Yield for broccoli is 81%
Yield for beef eye of round is 59%
Preparation
1. Steam broccoli just until bright but still crunchy. Shock in ice, drain. Broccoli will be shipped in bags on the side. 2 lb broccoli=1 pan.
2. Remove fat and silver skin from beef. Place in freezer to make slicing easier.
3. Place beef on slicer and cut into 1/4 inch rounds, then by hand slice the rounds into thin, fajita like strips.
4. Saute beef in tilt skillet to medium-rare, drain, cool.
Per serving=2.56oz broccoli, 2.5 oz beef (cooked) and 1.4oz sauce
5. Portion beef and sauce into hotel pan. 1 pan= 1 qt sauce & 4 lb 12 oz beef strips.
Serving
KSL Reheat:
Bake beef 350 degrees for 25 min.
Once heated, fold in 1 bag of broccoli per pan of beef.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.375 | Meat/Meat Alternative: 2.5 | Calories: 186.76 |
| Dark Green: 0.375 | Milk: 0 | Sat. Fat: 6.08% | |
| Red Orange: 0 | Grains: 0 | Sodium: 1079.01 | |
| 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.
