
Menu Ideas
“Beef” Teriyaki Bowl (K-12)
This Asian inspired bowl is piled high with saucy plant protein crumbles and fresh veggies.
Yield: 42, 1 bowl servingsFEATURED FOOD
INGREDIENTS
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2 pchsBAF Plant Protein Crumble – Beef 4/11.99 oz pch
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0.5 cupVinegar, apple cider
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2 cupsSoy sauce, reduced sodium
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0.25 cupOil, sesame
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0.5 cupSugar, brown
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2 tspsGinger, ground
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2 tspsGarlic, granulated
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2 tbspsCornstarch
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2 tbspsWater
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5.5 lbsRice, brown, long grain, parboiled
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5.5 qrtsWater
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4 lbsBroccoli florets, frozen
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4 lbsCarrots, julienne or shredded
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10.5 cupsPineapple tidbits, canned, drained
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0.25 cupsSesame seeds, optional
INSTRUCTIONS
- 1. Prepare crumbles according to package directions.
- 2. Prepare teriyaki sauce (combine vinegar, soy sauce, oil, sugar, ginger, and garlic in a small pot over medium heat. Add in slurry of cornstarch and water and bring to boil. Stir until thickened.)
- 3. Add teriyaki sauce to Beef Crumbles and place in a steamtable pan. Cover and place in 350°F oven for 30 to minutes, or until temperature reaches 135°F. Hold hot for service. Combine rice and water into a steamtable pan. Stir to combine. Cover tightly. - OVEN METHOD: Cook in a 350 °F oven for 35 to 40 minutes. - STEAMER METHOD: Cook in a steamer for 25 to 30 minutes.
- 4. Remove from oven or steamer and let sit for 10 to 15 minutes.
- 5. Steam broccoli until just tender.
- 6. To serve, scoop 1 cup of rice into bowl. Top with ½ cup sauced Beef Crumbles. Add ¼ cup of steamed broccoli, ¼ cup carrots, and ½ cup pineapple. Garnish with sesame seeds.
NUTRITIONAL INFORMATION
Serving Size 1 EA
Amount Per Serving | ||
---|---|---|
Calories 380 | Calories from Fat 0 | |
% Daily Value* | ||
Total Fat 6g | 9% | |
Saturated Fat 2.5g | 12% | |
Trans Fat 0g | ||
Cholesterol 0mg | 0% | |
Sodium 670mg | 28% | |
Total Carbohydrate 66g | 22% | |
Dietary Fiber 5g | 0% | |
Sugars 13g | ||
Protein 16g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
2 oz. eq. m/ma, 2 oz. eq. grain, ½ cup vegetable, ¼ cup fruit
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