Beef Broccoli Rice Casserole
Serves 4
1 pound beef top round steak, cut 3/4-inch thick
3 Tbsp. butter, divided
2 cloves garlic, crushed
1/4 tsp. salt
1/8 tsp. pepper
1 package (6.8 ounces) beef-flavored rice mix
1/2 cup chopped onion
2-1/2 cups water
2 cups frozen broccoli and red pepper mixture, defrosted
Trim fat from beef steak. Cut steak lengthwise in half
and then crosswise into 1/8-inch 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 1-2 minutes or until outside surface of beef is no longer
pink (do not overcook). Remove from skillet, season with salt
and pepper. Set aside.
In same skillet, cook and stir rice mix, onion and remaining
2 Tbsp. butter over medium heat until rice mix 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 and continue to cook 3-5 minutes or until
liquid is absored and rice is tender. Return beef to skillet,
heat through.
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*Angelique*
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