Beef and broccoli is an iconic Chinese-American dish. Typically, this dish has oyster sauce and even hoisin (plum sauce) but since those are hard to find in schools, we went with a bold spice blend to supplement the missing umami.
This sweet and salty version utilizes Chinese five spice to give it additional depth of flavor. Chinese five spice consists of star anise, fennel, Szechuan peppercorns, cloves, and cinnamon. You could also use something like garam masala if you cannot find the former.
This is a fast recipe to cook and can even be done completely in the oven. This recipe is also great with chicken, pork, and even tofu! Try mixing up the vegetable as well – asparagus, green beans, brussel sprouts, leeks, peppers & onions – get creative!
1 cup vegetable oil
1 cup garlic, chopped
1 cup ginger, chopped
12 1/2 lbs. pre-cooked beef strips or 18 3/4 lbs. flank steak, sliced ¼" x 3"
1 1/2 cups corn starch
1 Tbsp Chinese 5-spice
2 cups low-sodium soy sauce
2 quarts water
1 1/2 cups brown sugar
1 1/2 cups cider vinegar
13 lbs dry brown rice
Enough water to cook rice, based on manufacturer's instructions
10 1/4 lbs. broccoli crowns (frozen broccoli is fine but not chopped)
7 cups scallions, thinly sliced
2 oz. meat/meat alternative
2 oz. whole grain equivalent
Calories 399 calories Saturated Fat 2.84 g Sodium 263.5 mg Carbohydrate 54g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.