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| 1 x ca. 450 g | Beef top round steak cut 3/4" thick |
| 3 Esslöffel | butter divided |
| 2 | cloves garlic crushed |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1 Packung | Rice and vermicelli mix (6.8 oz.), beef-flavor |
| 1/2 | Cup chopped onion |
| 2 1/2 Tasse | water |
| 2 Tasse | Frozen broccoli mixture defrosted |
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Cooking & preparation time: 30 min
1. Trim fat from beef steak; cut steak lengthwise in 1/2 and then crosswise into 1/8"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 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.
- http://www. Txbeef. Org
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