| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Post, To, Mc | 4 | servings | |
INGREDIENTS
| 1 | lb | Beef top round steak; cut 3/4" thick, up |
| ; to | ||
| 3 | tb | Butter; divided |
| 2 | Cloves garlic; crushed | |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | pk | Beef flavor rice and vermicelli mix; (6.8 oz.) |
| 1/2 | c | Chopped onion |
| 2 1/2 | c | Water |
| 2 | c | Frozen broccoli mixture; defrosted |
INSTRUCTIONS
1.Trim fat from beef steak; cut steak lengthwise in 1/2 and then crosswise into 1/8"thick strips. Heat 1 Tbsp butter in large nonstick skillet over medium-high heat until hot/ Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt and pepper. 2.In same skillet, cook and stir rice mix, onion and remaining 2 Tbsp butter over medium heat until vermicelli is golden brown. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat to low; cover tightly and simmer 15 minutes. 3.Stir in vegetables; continue to cook 3 to 5 minutes or until rice is tender. Return beef; heat through Recipe By Texas Beef Council Posted To Fabfood By Lisa 6-98 Recipe by: Lisa-Fabfood By LizaCooks@aol.com on Jun 15, 1998, converted by MM_Buster v2.0l.
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