Beef_Stir_Fry_Photo_Hi_Res_3

Servings: 50

  • Prep Method: Saute, Simmer

Rating:

Ingredients

Raw boneless beef top round cut in 1/2" cubes 5 pounds
Low-sodium soy sauce

(½ cup, 2 tablespoons)

0.6125 cup
Cornstarch 7 ounces
Fresh ginger, chopped 5⅓ ounces
Fresh garlic, minced 3 ounces
Ground black or white pepper 2 teaspoons
Red pepper flakes 2 teaspoons
Rice vinegar ¼ cup
Strawberry jam 12 ounces
Salt, kosher

(1 tablespoon, 1 teaspoon)

1.33 tablespoons
Sugar 14 ounces
Low-sodium beef broth 2 quarts
Fresh green onions, sliced 12 ounces
Fresh broccoli, chopped 4 pounds
Canola oil ½ cup
Frozen edamame, thawed

(4 pounds, 8 ounces)

4.5 pounds
Fresh carrots, shredded

(2 pounds, 14 ounces)

2.875 pounds
Fresh yellow onions, sliced 10 ounces
Water 1 quart

Instructions

  1. Combine beef, soy sauce, ⅓ cup 2 tsp cornstarch, 2 Tbsp 1 ½ tsp ginger, 1 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, strawberry jam, salt, and sugar in a large bowl. Stir well. Cover tightly. Recommended to cook in batches of 25.

  2. Set remaining ginger and garlic aside for step 11. Set remaining cornstarch aside for step 12. Allow beef mixture to marinate for 12-24 hours.

  3. Place marinated beef in a large stock pot uncovered over high heat for 2-3 minutes, stirring constantly.

  4. Add 2 cups beef broth. Heat to a rolling boil allowing mixture to thicken. Set remaining beef broth aside for step 12.

  5. Add green onions.

  6. Transfer 2 qt (about 4 lb 8 oz) beef mixture to a steam table pan (12" x 20" x 2 ½"). Set aside for step 15.

    For 50 servings, use 2 pans.

  7. Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 11.

  8. Heat oil in a large stock pot.

  9. Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Saute uncovered for 2-3 minutes, stirring occasionally.

  10. Add remaining beef broth. Heat to a rolling boil. Add remaining cornstarch.

  11. Add water. Stir well. Allow mixture to thicken.

  12. Pour 1 gal 1 qt (8 lb 1 oz) vegetable mixture over beef mixture into each steam table pan (12" x 20" x 2 ½"). Stir well.

    For 50 servings, use 2 pans.

  13. Portion with 8 fl oz spoodle (1 cup).

Recipe Notes

CCP: Heat to 165° F or higher for at least 15 seconds.

CCP: Hold for hot service at 135° F or higher.

Crediting:  1 cup (8 fl oz spoodle) provides:

Legume as Meat/Meat Alternate: 2 oz equivalent meat/meat alternate, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable, and 1/8 cup additional vegetable.

OR

Legume as Vegetable: 1 oz equivalent meat/meat alternate, 1/8 cup legume vegetable, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable, and 1/4 cup additional vegetable.

Nutrition Facts per Serving (1cup)

Calories: 204 kcal | Fat: 6 g | Saturated fat: 1 g | Cholesterol: 18 mg | Sodium: 348 mg | Carbohydrates: 27 g | Fiber: 4 g | Sugar: 15 g | Protein: 12 g | Calcium: 510 mg

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.

Tags

  • Dark Green, Legume, Meat/Meat Alternate, Red/Orange, Vegetable
  • Lunch, Main Dish, Stir-Fry
  • Saute, Simmer
  • Asian

On the next screen, click "Print" then select "Save as PDF".

Windows

  1. Click the Print Recipe button above
  2. On the next screen, select the Print button
  3. In the print window, choose "Save as PDF" for destination
  4. Click Save

Mac

  1. Click the Print Recipe button above
  2. On the next screen, select the Print button
  3. In the print window, click the PDF button and choose "Save As Adobe PDF"
  4. Click Save

Note: Instructions can vary by browser.

Share This Recipe!

Get Recipes Delivered to Your Inbox!