Beef and Broccoli (9-12)

Instructions

Yields

• Beef Chuck Roast: 63% (cooked)

• Broccoli: 81%

Pre-Preparation

1. Prepare Asian Sauce:
   a. Prepare the green onions by removing the root and any brown ends, then thinly slice.
   b. Mix green onions, soy sauce (first amount), vinegar, and brown sugar together.
   c. Set aside.

Preparation

1. Trim meat and partially freeze for approximately 1 hour to ease slicing.

2. Slice meat into ½″ strips.

3. Mince garlic and ginger.

4. Toss sliced meat with garlic, ginger, second soy sauce amount, cider vinegar, and cinnamon in a large bowl. Let sit for 30 minutes.

5. After 30 minutes, add cornstarch to the meat and toss well.

6. Combine rice and water. Steam for 60 minutes until water is absorbed and rice is tender.

7. Wash and cut broccoli into bite-sized pieces using as much of the stem as possible.

8. In a tilt skillet, heat oil over medium heat.

9. Add meat and cook for approximately 20 minutes, allowing a crust to form. Cook to a minimum internal temperature of 145 °F.

10. Remove the meat from the skillet and place it in a clean bowl.

11. Add broccoli to the skillet and deglaze the pan with water. Sauté broccoli for 10–15 minutes until tender, stirring occasionally.

12. Add meat and Asian sauce back to the skillet with the broccoli. Stir to combine and cook until the sauce thickens enough to coat the back of a spoon.

Serving

Serving size: 1 bowl = 1 cup beef mix (7.5 oz) with 1 cup rice

Suggested serving utensil: 8 oz spoodle for beef,  8 oz spoodle for rice

*Note on Allergens: using a gluten-free soy sauce can turn this recipe into a gluten-free option.

Recipe Source

Boulder Valley School District Food Services