RECIPE DETAILS
Item ID: 1798830
Serving Size: 1 Bowl
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 9-12, Beef
Allergens: Soy, Wheat
RECIPE DETAILS
Item ID: 1798830
Serving Size: 1 Bowl
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: 9-12, Beef
Allergens: Soy, Wheat
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. We apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Beef Chuck Roast: 63% (cooked)
- Broccoli: 81%
Pre-Preparation
- 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
- Trim meat and partially freeze for approximately 1 hour to ease slicing.
- Slice meat into ½-inch strips.
- Mince garlic and ginger.
- Toss sliced meat with garlic, ginger, soy sauce (second amount), cider vinegar, and cinnamon in a large bowl. Let sit for 30 minutes.
- After 30 minutes, add cornstarch to the meat and toss well.
- Combine rice and water. Steam for 60 minutes until water is absorbed and rice is tender.
- Cut broccoli into bite-sized pieces using as much of the stem as possible.
- In a tilt skillet, heat oil over medium heat.
- Add meat and cook for approximately 20 minutes, allowing a crust to form. Cook to a minimum internal temperature of 145 °F.
- Remove the meat from the skillet and set aside.
- Add broccoli to the skillet and deglaze the pan with a little water. Sauté broccoli for 10–15 minutes until tender, stirring occasionally.
- 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 We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | Âľ cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2.5 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 649.27 kcal |
| Total Fat | 23.41 gm |
| Saturated Fat | 5.68* gm |
| Trans Fat | 0.35* gm |
| Sodium | 1,484.24 mg |
| Carbohydrates | 70.66 gm |
| Fiber | 5.61* gm |
| Sugars | 14.99* gm |
| Added Sugars | 12.44* gm |
