I've never used a recipe for something like that myself, but how complicated can it be? Do you mean you don't need the full amount of meat you have? Perhaps don't add all the sauce at once, in case it's too much - just a portion at a time until it seems right?

8 oz. in the first recipe, for 4 servings. Sounds right. $19 purchase doesn't tell me anything.

Looks like the first recipe calls for 8oz or half a pound, and the second one calls for 16oz or one pound. Looks like the rest of the ingredients are of equal increase from the first recipe to the second.

Does the recipie tell you how many it servers? I would assume half pound per serving.

Half pound per serving? Hardly! Chinese food has small portions of meat. The second recipe calls for a pound for 4 servings. I'd go less than that. This is not a steak dinner.

Thanks all. There was about 1.2 lbs, But I am very hungry, so I tested a few pieces.

It is not a tender cut. I will use the ? 1.1 Lb and see how it goes.

Agree, carolb. I did that before my noggin went south.

I will toast so e sesame seeds — they cover a lot of sins.

My appetite is ENORMOUS. I might try to beg some GLP-1 script from on of my doctors. I could eat a house. ”Pica”?

I love cooking, but between monster back pain and old bones, worn out memory, I might just brew a batch of spider legs.

BTW, did anyone catch the CNN news piece about Lobster prices? Holy cow. Some take out place demanding $45 for a butter soaled lobster roll? Two weeks ago, lobs were $10 per pound. If you give me two 1.25 Lb. lobsters, I can shell them and give you three (3) overstuffed, delicious lobster rolls. Ask me how I know this.

I think there are many preparations where the essence of a particular dish's flavor is used to come up with a non-traditional outcome.

If she said she were having company for dinner and was planning to serve grilled steak with roasted or steamed broccoli and rice, that wouldn't seem odd or off in any way.

Instead, she could take the same amount of steak, cut it into pieces, and then cook it with broccoli and seasonings AS IF it were a traditional Asian-inspired Beef and Broccoli dish but with a greater than traditional amount of steak. I'd maybe make a bit more "sauce" than the recipe calls for.

Why wouldn't that work well?

petalique, I’m posting this recipe after seeing it yesterday. I’ve found this site to be a good source so far. Just thought you might like to check out this sheet pan version. It calls for a pound of flank to serve two. That would be about right for us since we’re fond of flank steak. I still remember buying it for about $1.59/pound…long ago!

Link - Sheet Pan Beef and Broccoli

BTW - Totally another direction, but I just tried the Chicken Piccata Meatballs from this website…tasty!

Its interesting that both recipes are for four people but one has more than twice the beef. I usually aim for 1/3 pount of meat per serving. That places me squarely between what I shoild eat and what I’d like to eat. Quarter pound should be ple ty here though.

@petalique Looks like supermarket lobsters are about $12-13 a pound here right now. I typically wait intil they go on sale, but if I get a craving I’ll just buy it for whatever. I love lobster but I’m good with just a few times a year. I need a good break in between to floss and reset. I’ll have to keep an eye out for local lobster roll prices. ”Very overpriced” seems to be the norm, with $40 being at the very high end of my expectations. They tend to be very well filled though.

One of these years I might get a recreational lobster trap. Triciae encouraged me to do that. I think of her from time to time. 🙏

FWIW, a standard serving of meat is around 4 oz./ a quarter pound. Another common rule of thumb is a piece the size of a deck of playing cards.

Source? Saying ”standard” implies there is a consensus that exists and I don’t believe that's the case.

The dietary guides use 4 oz. (3 oz. cooked). It probably originated with FDA or HHS or something. Portions (what is done, rather than standardized "servings") used to be 6-8 oz., but current standards are less meat, more veg-- you'll find both, still. Nobody I know tucks into a 3-4 oz. steak, but a couple will often go halves on a 10-12 oz, steak, and plenty will eat the whole thing alone, or a 16-20 oz. steak, even, though not healthy choices. OTOH, restaurants often serve 5 medium shrimp as a full dinner portion of a protein, and that's barely the 3 oz. cooked. That's about price, however. Shellfish are no longer (by many decades) the abundant food for poor people.

" you'll find both, still. "

I did when I searched, exactly. The comments suggesting what was thought to be a "standard" or rule of thumb are just ones among several different views. The implied agreement among uncited sources or authorities was overstated based on the diversity of ideas I found and doesn't seem to be as widely accepted as was implied.

Well, we're not writing textbooks for healthcare practioners here. We're just talking about what to make for dinner and starting points for decision making. IME, enough sources do cite the quarter pound/deck of cards notion to make the use of "standard" appropriate. Standard does not mean incontrovertable, and we're not making laws here, just dinner. All the suggestions together form a logic pool from which to synthesize an answer that works for the OP. That's why having a group like this to turn to is so helpful. None of the answers need be authoritative, just helpful or rejectable.

More good feedback. Some experienced cooks in this group.

I mostly crashed and slept, didn’t make it yet. I usually make it with what I’ve got and, as you know, stir fry recipes (at least for many of us) are flexible. Oftentimes I think of the meat or protein as flavoring and ad a lot more vegetables.

I went through some of my notes and photos and it’s coming back to me. I got a bit intimidated (thus my post) because on of my last batches seemed to have too much sodium rich sauce. I have to remember, it’s only one meal, I can make it again. ;) Sometimes I can get fetched up on things.

chloebud, thanks for the sheet pan recipe, I might try it one of these days.

Food, DH said that yesterday the market had lobsters for < $10 per pound.

I love New England or Nova Scotia lobster, but, as you suggested, it is rich. I was nearly forced fed it as a kid. ”Oh, no! Lobster again?”

DH will do a lot of things for me, but he refuses to shell lobster. I remember when, just a few years ago, it was often $4.79 per Lb.. (I also remember buying ”porterhouse steak” for something like $.79/Lb. — around Boston’s medical area way back. Calumet Market?)

Grapes with lobster roll

And lately steamers are pricey. About $.75 each. Nasty little green crabs prey on the young clams.

PS I was remembering that little grocery store and its name popped out of my cob-webbed noggin. It was indeed called the Calumet Market, right in Brigham Circle. I used to shop there in ~ 1967-8. It was the only grocery store around that area. I was very young, no car, no cell phone <g>

I looked up Calumet Market and found this —

https://www.facebook.com/DirtyOldBoston/posts/brigham-circle-something-big-was-happening-sometime-in-the-40s-the-calumet-cafe-/4552706468090112/

a photo from way back before it became a food market. There were at least four teaching hospitals in that area — Brigham, Beth Israel, Children’s and the New England Deaconess (1960s). It has changed but not entirely. A lot of the hospitals have combined with other teaching hospitals. Very interesting place.

When I came across this photo, I thought of calling my old roommate then friend. I won’t because that friend of many years grew into a narcisstic, self centered bullying jerk. One day, perhaps five or 6 years ago I was sitting in a living room chair, on the phone with her, very fatigued (middle name) and I heard her mumble something like having ”different values” and saying she was hanging up. She did just that. After 50 years and my being a very helpful friend, I thought I deserved better. Even my DH went out of his way to help her.

My reaction was shock, disbelief at being treated that way, but also relief at not having to put up with her cluelessly self-absorbed attitude and behavior. Months later while in the kitchen, my hands in bread dough the phone rang and I could hear her voice leaving a message on the answering machine. Hours later, I listened to her message: Hello, petal*, this is Lila. blah blah blah….

No apologogy, no how are you. What the? Yeah, sure,,,, I never phoned her back, but thought about why she did that. Next chapter? Some people, left unchecked, can devolve into ever increasing AH-ism.

" Well, we're not writing textbooks for healthcare practioners here. "

Of course not. Why I commented was reading unsupported confidence about what appeared to be just the writer's opinion, one among many and different other ones that exist. The comment wasn't tempered with words of modesty or variability.

It varies by body size. it varies by age, it varies by a person's activity level, yada yada.

I'm probably also attuned to recognizing the expression of personal opinions or preferences stated as if they were facts.

Yes, but it wasn't personal opinion. That really is the standard that is most often used in nutrition guides, and the post wasn't claiming authority. I think your tuning is too strong and in turn makes your response confrontational rather than discursive. Perhaps you could make your point in a nicer way: Instead of demanding sources, you could have offered an alternative true statement, saying that while that amount may be used as a standard for comparison's sake, realistic portion size "...varies by body size. it varies by age, it varies by a person's activity level, yada yada." That would have made your point in a manner of discussion, without being combative, because both statements are actually true.

When using a recipe that's lacking info, knowledge of common serving sizes is helpful.

And last I checked, we still have the USDA and NIH as resources for nutritional standards - thank goodness.

pllog, there's a difference between facts and opinions and it shouldn't be unclear which is which. Opinions can vary widely (as they do in this context), facts don't.

Yes, but what I was trying to express, in a less bald manner, is that both parties had facts, but your demands for authoritative sources on something that is both general knowledge and easily searched, was extreme for the context. Your prove it meter is over-wound. Ease up a bit and be more pleasant.

My favorite Chinese was a hole-in-wall place. They delivered! I got Triple Hunan. Very spicy, lots of vegetables, (brocolli, carrots, baby corn, snow peas, etc.)?and beef-chicken-shrimp.

They went out of business and no one else has the same dish.

8oz of meat is not that huge of a portion and would be a 'standard' portion according to most metrics. Google it.. AI it. Look in a cook book! What one buys and what one ends up with ounces wise is not the same. In my head when planning I tend to think 1/4lber like the burger places tout..

^^^ Interesting. I have been milling around the planet for a while.

My brain is less sharp than it was even 5 years ago, but I seem to recall when I wanted about 50/50 protein with veg, that (in the old days) most Chinese dishes seemed meat (whatever protein) OR vegetable. Way back a few decades or half a century, the dishes were not a combination — that ’merican convention of mixing protein with veg was not common for main dishes.

Now, Elmer, had you ordered ”Broccoli with beef” you might have gotten a dish of mostly broccoli ;)

Elmer, I enjoy many of your contributions, but I will say that you often come across as contentious. I may come across that way myself sometimes. I think you mean well and enjoy connecting and communicating. I am too long in the tooth and always fatigued to do much of anything but ignore web forum contentious discussions, squabbles or what not. I’ve put in my hours, so to speak. I do urge you to pay close attention to how some might perceive your posts when you want to offer a counterpoint. I read you as liking logic, facts and so on; but it isn’t always necessary or productive to be too exacting. This is a cozy, friendly exchange, not anything close to a debate or pre-refereed journal discussion.

Glad you liked your Beef and Broccoli dinner.

I make Broccoli beef and just serve what I have. I dont do the traditional. I use a homemade barbeque like sauce that is very fruity(plums) but lots of soy but also paprika. I marinade with the sauce and sear the meat and broccoli separately and then toss at the end. We like it saucy. If I have a lot of meat I might use more or plenty of broccoli. What ever I might toss in some water chestnuts or bamboo.

I can't help but wonder if they were short of broccoli, or if they were batch cooking and it wasn't well mixed (if so, likely a new hire, for a favorite place). I think most people would choose meat over broccoli in that context. I don't know anyone who goes into raptures over broccoli, and a great many whose instinct is to gobble down protein over veg. But sugar is a draw, too--I think if there were the same choices of chicken with peaches, I might choose the more peaches. :)

Petalique does a lot of wok cooking and is very experienced. I totally get it about when one is so tired one can't rememer which finger is which. In my world, the proportions might boil down to just using up what I had, even if it threw off the balance of the dish she was trying to maintain. That's not usual for restaurants, the good ones of which, at all strata, strive for consistency, but perhaps for loyal customers, they just threw in all the meat?

Dinner was great and included three other dishes, one of which had no meat at all. Leftovers for the next few days.

I disagreed with the premise of the comment I replied to and in looking at it again, I still do. The writer expressed an opinion as if it were a fact and that was what started this. I know the difference, not sure if she does or not.

I'm good, no harm, no foul. I hope others are too.

The issue isn't rightness. It's whether the nature of the reaction was overly aggressive.

If opinions have been overly inflated in this discussion, I'd say I'm not the only offender.

Jfc 🙄

TTHTBC

I’m doing this talk to text so I can’t look it up right now but the tree group for registered dietitians differentiates between serving size and portion size. Serving size being a standard such as 4 ounces of protein, raw, 3 ounces cooked, as being a general recommendation. Of course, portion size will be based on size age, activity, gluttony, etc. as noted above the government guidelines will reference the size as well. You have to have some sort of a standard if you’re going to talk about having say five servings of vegetable a day. One portion could be multiple servings, depending on how you eat. So I would agree that there are actually two correct ways of looking at this.

As for recipes, when meat is ONE major ingredient, I think we’re often likely to see 4 servjngs per pound. Texhnically a standard, no. Standard to see, yes.

There is NOTHING innocently stated here that is safe from correction, argument or contention. Absolutely nothing.

" I can't help but wonder if they were short of broccoli, or if they were batch cooking and it wasn't well mixed (if so, likely a new hire, for a favorite place). I think most people would choose meat over broccoli in that context. I don't know anyone who goes into raptures over broccoli, "

Sorry, I missed your comment.

It's a not-large family owned and operated place. There's one guy cooking food, assisted by a helper who does no cooking. It's been the same guy for years, he's either the husband or an uncle of the woman at the front counter who runs things. The kitchen is open to view so it's easy to see who's doing what. Each dish is cooked to order.

The woman recognizes me on the phone and in person. I always leave a large gratuity and they have different ways to express their thanks. That may have been why the extra meat but I don't know. There's never been too little meat or less than expected in any dish.

We almost always get one dish with broccoli because he cooks it properly to the veggie equiv of al dente, cooked but with some firmness left.

Also considering someone with a restaurant or other food service business - servings are how you calculate how much to prepare - home cooks use such info as well, when preparing food for for a party, etc.

And indeed - a serving is not the same as a portion. I often make things that yield 4, 6, 8 servings, but come out to 2, 3, 4 portions.

Petalique, I'm sorry you're dealing with health issues - wishing you happy cooking 🙂

While arcy may be correct in saying that many recipes suggest 8oz of meat per person, most of the rest of the world considers American portion sizes to be huge. And back in the day, a quarter pounder with cheese was considered to be a really big hamburger.

Googling suggests that 1lb of meat should feed 2-3 people, and that that pound of meat, when cooked, yields about 4-5oz of meat per person. So this may account for the discrepancy in beliefs as to serving size- one side is talking raw meat, while the other is talking cooked meat.