Beef & Vegetable Medley Recipe

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Beef & Vegetable Medley Ingredients

1 package long grain & wild rice mix - (4 to, 6-1/2 ounces)
1 lb boneless beef sirloin steak - cut i, n strips
3/4 tsp salt
3/4 tsp ground black pepper
1 tbsp vegetable oil
1 cup red pepper strips
1 cup sliced fresh mushrooms
1 cup sliced zucchini squash
1 cup sliced yellow squash
1/3 cup sliced green onions - including top, s
1 garlic clove, minced

A Recipe for
Beef & Vegetable Medley

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

This is a recipe for Beef & Vegetable Medley from the recipe cookbook of Recipes-to-go (Meat)

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Beef & Vegetable Medley

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Beef & Vegetable Medley Directions

Prepare rice mix as directed on package. Season beef with salt and
black pepper; brown in oil in large skillet over high heat. Stir in
remaining ingredients except rice; stir-fry 3 to 4 minutes or until
vegetables are tender crisp. Stir in rice; heat thoroughly.

Each serving provides: * 334 calories * 28.6 grams protein * 12.2
grams fat * 26.4 grams carbohydrate * 970 milligrams sodium * 74
milligrams cholesterol

Source: Cooking with Rice Reprinted with permission from The USA Rice
Council Electronic format courtesy of Karen Mintzias

Serves: 4

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Beef & Vegetable Medley Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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