Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org
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 absorbed and rice is tender. Return beef to skillet, heat through.