This meal was inspired a dish at our local take out restaurant. We enjoy Chinese stir-fry recipes and it’s great to have a recipe you can make yourself at home. Feel free to add different vegetables to the mix. Colored peppers, snow peas, and bok choy would be great additions.
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| Recipes |
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| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Round or sirloin steak, trimmed |
1-1/2 lbs. |
3 lbs. |
4-1/2 lbs. |
6 lbs. |
7-1/2 lbs. |
9 lbs. |
| Water |
1-1/4 C. |
2-1/2 C. |
3-3/4 C. |
5 C. |
6-1/4 C. |
7-1/2 C. |
| Dried onion flakes |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Onion powder |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Beef bouillon granules |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Dried parsley |
1-1/2 t. |
1 T. |
1 T. + 1-1/2 t. |
2 T. |
2 T. + 1-1/2 t. |
3 T. |
| Packed brown sugar |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Soy sauce |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| On Hand Ingredients | ||||||
| Water |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Cornstarch |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Linguine |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
| Frozen broccoli |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
Assembly Directions:
Slice beef into thin strips. Spray fry pan with cooking spray. Brown the steak in batches until all steak has been cooked. Remove from pan and cool. Mix remaining ingredients in a bowl.
Freezing Directions:
Place the steak in a freezer bag or a rigid freezer container. Pour sauce over steak. Seal, label and freeze.
Serving Directions:
Thaw in refrigerator. Make pasta according to package directions. Drain sauce off steak into a fry pan. Heat on medium high until boiling. Mix water and cornstarch in a separate bowl or cup. Pour mixture into sauce. Return to boiling and reduce heat. Mixture will thicken. Add the meat and broccoli to the sauce and mix to coat. Heat until the broccoli is warm. Serve over hot pasta.
Comments:
This is a fun meal that looks and tastes great!
Nutritional Info:
Per Serving: 480 Calories; 15g Fat (28.3% calories from fat); 32g Protein; 53g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 590mg Sodium.
Exchanges: 3 Grain (Starch); 3 Lean Meat; 1 Vegetable; 1 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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