Beef and Broccoli

Portion Size: Approx. 1 1/3 cups (1/2 cup rice(starch), ½ cup broccoli (vegetable),1/3 cup beef ( 3 oz. Protein)

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 Pounds beef top or bottom sirloin, cut into thin strips	Trim all visible fat.
1 cup low sodium beef broth
¼ cup lite soy sauce
3 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
Nonstick cooking spray
4 cups broccoli flowerets.	Washed, trimmed and cut up
2 medium carrots	Washed, peeled and sliced thin
2 tablespoons cooking oil
4 cups hot cooked brown rice	See recipe for brown rice

For gluten free (GF): Use GF broth and GF soy sauce. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a large skillet or wok.
2	Add beef and garlic. Sauté until beef is no longer pink. Remove from skillet.	Temperature check 145 degrees for 15 seconds. Minimum Temperature 145°F for 15 seconds
3	In a small bowl combine beef broth, soy sauce, cornstarch, sugar and ginger; set aside.
4	Lightly coat a wok or large skillet with cooking spray. Heat to medium- high heat. Add carrots and broccoli. Stir fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
5	Add beef to wok or skillet and push to sides. .
6	In the center add the sauce and heat until bubbly.
7	Add vegetable to beef in wok or skillet.
8	Stir all ingredients together to coat with sauce. Heat thoroughly. Serve hot over rice.

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