Beef and Broccoli K-8

Instructions

Pre-Preparation

Recipe Source: Project Bread “Let’s Cook Healthy School Meals” Cookbook

Cooked beef roast yields 63%
Trimmed broccoli yields 81%

Gather Asian Sauce ingredients together:
SAUCE SOY (First Amount)
VINEGAR WHITE WINE
SUGAR BRN LGT
ONION GREEN

Prepare Asian Sauce:
1. Prepare the green onions by removing the root and bad ends, then thinly slice.
2. Mix all ingredients together
3. Set aside

Preparation

1. Trim meat and then partially freeze for approximately 1 hour. (The meat will be easier to slice if partially frozen.)
2. Slice meat into 1/2″ slices.
3. Mince garlic and ginger.
4. Toss meat with the garlic, ginger, second soy sauce amount, cider vinegar, and cinnamon in large bowl and let sit for 30 minutes.
5. After meat has sit for 30 minutes, add the cornstarch to the meat, tossing well.
6. Combine rice and water and steam for 60 minutes until water is absorbed and rice is tender.
7. Cut broccoli into bite size pieces using as much of the stem as possible.
8. In a tilt skillet, heat the oil over medium heat.
9. Add the meat and cook for approximately 20 minutes, letting a crust form on meat. Minimum internal temperature should be 145 degrees.
10. Remove meat from skillet and return to a clean bowl.
11. Add the broccoli to the skillet, and add enough water to deglaze the pan. Saute the broccoli for about 10-15 minutes until tender, stirring occasionally.
12. Add meat and Asian Sauce back to the pan with the broccoli, stir to combine all ingredients together, and cook until sauce thickens enough to coat the back of a spoon.

Serving

Serving: 1 bowl = 1/2 cup beef mix (3.75oz) with 1/2 cup rice