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BEEF & BROCCOLI STIRFRY

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: Beef

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: Beef

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: 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

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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