Recipe Source: COOKB
  • 25
  • 5.9
  • Serving Measure: OZ
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 5.9 OZ
  • Nutrition Link: 80538
  • Food Category: Beef
  • HACCP Process Category: Complex


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

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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