Ingredients
1 lb beef top round steak - cut 3/4 thic, k
3 tbsp butter, divided
2 garlic cloves, crushed
1/4 tsp salt
1/8 tsp pepper
1 package rice and vermicelli mix (6.8 oz.),, beef-flavor
1/2 cup chopped onion
2 1/2 cup water
2 cup frozen broccoli mixture - defrosted
Directions
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.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Beef & Broccoli Rice Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Rice; Steak; Vegetable
The History of Recipes
It is possible to follow the history of meal recipes far back into the far past, in truth as far into history as pharonic Egypt, and maybe even further. In practice though, generally, these ancient cook books were just primitive hieroglyphic recipes for meal preparation.
Later on, in The time of the romans around 25BC a roman called Apicius created some documents which described recipes cooked by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius also informs us how the Roman chefs made use of many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. For the decades that followed, the powerful and rich tried to serve up the most extravagent banquests, and consequentially chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes common in their social group. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Beef & Broccoli Rice recipe.
