Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Beef top round steak cut 3/4" thick |
| 3 tablespoons | Butter; divided |
| 2 | Garlic cloves; crushed |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 pack | Rice and vermicelli mix (6.8 oz.), beef-flavor |
| ½ | Cup chopped onion |
| 2½ cup | Water |
| 2 cups | Frozen broccoli mixture defrosted |
Cooking & preparation time: 30 min 1. Trim fat from beef steak; cut steak lengthwise in ½ and then crosswise into ⅛"thick strips. Heat 1 Tbsp butter in large nonstick skillet over medium-high heat until hot/ Add beef and garlic (½ 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.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --