North Dakota Adult Nutrition

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Beef Broccoli Stir Fry

Brooke Wojdynski

Cook Time: 10 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Stir Fry Cook Temp.: 400°F

Nutritional Content

Allergens: AllergenSoy; Carrots; Corn; AllergenSulphites; AllergenWheat; Broccoli; Mushroom; AllergenSesame; Beef; Garlic

Calories: 210 Kcal

Carbohydrates: 11 g

Protein: 24 g

Total Fat: 8 g

Calcium: 75 mg

Sodium: 430 mg

Ingredients

10 Servings

  • 1 Lb 14 Oz Beef Roast f/Top Round Prepared

  • 3 TBSP 1 tsp Sauce, Soy Bulk LS

  • 1 2/3 C Water, Tap

  • 1 TBSP 2 tsp, Wine Cooking Sherry

  • 3/4 tsp Sugar, Granulated Bulk

  • 3 TBSP 1 tsp Cornstarch

  • 1 TBSP 1 tsp Oil, Sesame

  • 1 Lb 4 Oz Broccoli, Florets Frz, Thawed

  • 10 Oz Carrot, Sliced Frz, Thawed

  • 10 Oz Mushrooms, Fresh, Sliced

25 Servings

  • 4 Lb 11 Oz Beef Roast f/Top Round Prepared

  • 1/2 C Sauce, Soy Bulk LS

  • 1 Qt Water, Tap

  • 1/4 C, Wine Cooking Sherry

  • 2 tsp Sugar, Granulated Bulk

  • 1/2 C Cornstarch

  • 3 TBSP 1 tsp Oil, Sesame

  • 3 Lb 2 Oz Broccoli, Florets Frz, Thawed

  • 1 Lb 9 Oz Carrot, Sliced Frz, Thawed

  • 1 Lb 9 Oz Mushrooms, Fresh, Sliced

50 Servings

  • 9 Lb 6 Oz Beef Roast f/Top Round Prepared

  • 1 C Sauce, Soy Bulk LS

  • 2 1/8 Qt Water, Tap

  • 1/2 C, Wine Cooking Sherry

  • 1 TBSP 1 tsp Sugar, Granulated Bulk

  • 1 C Cornstarch

  • 1/3 C Oil, Sesame

  • 6 Lb 4 Oz Broccoli, Florets Frz, Thawed

  • 3 Lb 2 Oz Carrot, Sliced Frz, Thawed

  • 3 Lb 2 Oz Mushrooms, Fresh, Sliced

100 Servings

  • 18 Lb 12 Oz Beef Roast f/Top Round Prepared

  • 2 1/8 C Sauce, Soy Bulk LS

  • 1 Gal Water, Tap

  • 1 C, Wine Cooking Sherry

  • 2 TBSP 2 tsp Sugar, Granulated Bulk

  • 2 1/8 C Cornstarch

  • 3/4 C Oil, Sesame

  • 12 Lb 8 Oz Broccoli, Florets Frz, Thawed

  • 6 Lb 4 Oz Carrot, Sliced Frz, Thawed

  • 6 Lb 4 Oz Mushrooms, Fresh, Sliced

Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Prepare beef according to separate recipe. Slice into thin strips.

  3. Whisk water, sherry, soy sauce, sugar and cornstarch together until smooth.

  4. Heat large wok or fry pan over high heat. Add sesame oil. Sauté broccoli, carrots and mushrooms for 3-5 minutes or until tender.

  5. Add sliced beef and continue to sauté for an additional 2-5 minutes, until beef is heated through.

  6. Stir in prepared sauce. Continue to cook, stirring frequently, until sauce is thickened. Serve immediately. Do not hold for service

    longer than 20-30 minutes.

  7. For Fresh Beef, Veal, and Lamb Cuts (Steaks, Roasts, Chops): Cook to internal temp of 145F/63C held for 15 sec.

  8. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at

    the proper temperature will present no food safety issue; long hot holding times can affect food quality.

  9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  10. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

  11. Discard unused product.



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