MB110 - BEEF & BROCCOLI STIRFRY

Hot

Recipe Source: COOKB

Batch Quantity: 25
Serving Size: 5.9
Serving Measure: OZ
Standard Yield: Scale Recipe Reset

Serving Description: 5.9 OZ
Nutrition Link: 80538

Food Category: Beef

HACCP: MEATS
HACCP Process Category: Complex

Ingredients

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

Recipe Instructions

Pre-Preparation Instructions:

Yield for broccoli is 81%
Yield for beef eye of round is 59%
Preparation Instructions:

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 Instructions:

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: 190.45
	Dark Green: 0.375	Milk: 0	Sat. Fat: 5.97%
	Red Orange: 0	Grains: 0	Sodium: 1173.56
	Legumes: 0
	Starchy: 0
	Other: 0
	Additional: 0

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