Beef and Broccoli

Guy Koppe, Project Bread

School-sized

This recipe is actually much better if the flank steak is used as opposed to the beef strips. However, either protein makes a really great stir fry that kids will flock to. The key is to cook the broccoli as close as possible to the time that the dish will actually be served.

Yield: 100 servings (serving size: 1 1/3 cups rice)

Ingredients

1 cup vegetable oil

1 cup garlic, chopped

1 cup ginger, chopped

18 3/4 lbs. flank steak sliced ¼" x 3" or 12 1/2 lbs. pre-cooked beef strips if flank steak unavailable

1 1/2 cups corn starch

1 Tbsp. curry powder

2 cups low-sodium soy sauce

1 1/2 cups brown sugar

1 1/2 cups cider vinegar

31 1/2 cups or 12 1/2 lbs. dry brown rice

Enough water to make the rice – follow instructions on the package

10 1/4 lbs. broccoli crowns (frozen broccoli is fine but not chopped)

7 cups scallions, chopped

Preparation

  1. Place the rice in 4” deep hotel pans and add the required amount of water. Cover with foil and place in 350 °F oven.
  2. Next, mix up the ingredients for the sauce: cornstarch; curry powder; soy sauce; brown sugar; and cider vinegar. Set aside.
  3. Heat up a tilt skillet and add the oil. When hot, add the garlic and ginger and sauté briefly. 
  4. Next add the flank steak (or beef strips) to prevent the garlic and ginger from burning. This can happen very quickly so be sure to have the beef ready to add. Continue to cook until the beef starts to become hot (approx. 5 minutes). 
  5. Add the sauce mixture to the beef. Be sure to turn down the heat on the tilt skillet at this point as the sauce can over reduce and become too thick. Be prepared to add some water to the pan to get the sauce the right consistency which should be like maple syrup.
  6. When the beef has reached 165°F and the sauce is the right consistency, split beef between three 4" hotel pans and hold hot in warmer. Don’t fill each pan all the way to the top as you should save room for the broccoli that will be added just before service. Right before service, steam broccoli in the steamer until just cooked. Add equal amounts of broccoli to each pan of beef and sauce. 
  7. Top each pan of beef and broccoli with the chopped scallions. Serve each portion with 1 1/3 cups of rice topped with 1 cup of beef and broccoli. You can add some of the chopped scallions to the top of the hotel pan of rice too if you have extra.

 

Note: Do not be tempted to cook the broccoli with the beef, we tested this dish extensively and the students to not like it when the broccoli is mushy and gray.

Nutritional Information

Calories 217 Calories from Fat 77 Total Fat 8.58g Saturated Fat 2.77g Cholesterol 27.43mg Sodium 316.34mg Total Carbohydrate 23.39g Dietary Fiber 3.55g Protein 12.7g

USDA Requirement

3/4 cup dark green vegetable

2 oz. meat/meat alternative

2 servings bread/grains

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