Beef & Broccoli Rice

The frozen vegetable mixture cuts down on preparation time.

Ingredients

1 pound beef top round steak, 3/4 inch thick
3 tablespoons butter, divided
2 cloves garlic, crushed
1 package (6.8 ounces) rice and vermicelli mix
1/2 cup onion, chopped
2 cups frozen broccoli and red pepper mixture, defrosted
Directions
Cut the beef lengthwise in half and then crosswise into 1/8-inch-thick strips.

In large nonstick skillet, heat 1 tablespoon of the butter over medium-high heat
until hot. Add the half of the beef and garlic and stir-fry for 1 to 2 minutes or
until outside surface of beef is no longer pink. (Do not overcook.) Remove from
skillet, season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the
remaining beef and garlic in the same way.

In same skillet, combine the remaining 2 tablespoons of butter, the rice
and vermicelli from the mix, and the onion. Cook over medium heat until the
vermicelli is golden brown. Stir in 2 1/2 cups of water and the seasoning packet
for the rice mix. Bring to a boil, reduce the heat to low, cover tightly, and
cook for about 15 minutes.

Stir in the broccoli and peppers and continue cooking for 3 to 5 minutes, or until
the rice is tender and the vegetables are hot. Return the beef and heat through.