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Beef and Broccoli Rice | Beef Roll-Ups | Beef Stroganoff | Beef Taco Bake | Beefy Chili Mac | Chicken Fried Steak w/Gravy | Country-Style Pot Roast 'n' Gravy | Crescent Topped Beef Pot Pie | Enchiladas | Goulash | Hot Dish | Italian Steak | Macaroni, Tomatoes and Hamburger | Meatloaf | Pot Roast | Soy Marinated Chuck Roast w/Sesame | Steak and Potatoes w/gravy | Stuffed Peppers | Swiss Steak | Tangy Grilled Kabobs


Beef Entrees
Beef and Broccoli Rice

1 lb. beef top round steak, cut 3/4" thick
3 tablespoons butter, divided
2 cloves garlic, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 pkg. (6.8 oz.) beef flavor rice and vermicelli mix
1/2 cup chopped onion
2-1/2 cups water
2 cups frozen broccoli, defrosted

Trim fat from beef steak; cut steak lengthwise in 1/2 and then crosswise into 1/8" thick strips. Heat 1 tablespoon 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.

In same skillet, cook and stir rice mix, onion, and remaining 2 tablespoons 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.

Stir in vegetables; continue to cook 3 to 5 minutes or until rice is tender. Return beef to skillet; heat through. Serves 4.