Beef and Broccoli With Plum-Glazed Walnuts

Updated: Tue 2:45 PM, Jun 19, 2012

Ingredients

1 or 1 1/2 lb. package of fully-cooked boneless beef pot roast

1 cup walnut halves

Jar of Chinese-style plum sauce (7 or 8 1/2 oz.)

Salt

Pepper

3 cups fresh broccoli florets (1 to 1 1/2 inch)

2 cups uncooked instant rice

Fresh red plums (optional)

Directions

1. Heat large heavy nonstick skillet over medium heat until hot.

2. Combine walnuts and 1/4 cup of the plum sauce in skillet, stirring to coat evenly.

3. Cook 5 to 10 minutes or until most of the moisture has evaporated and walnuts are slightly glazed; stirring frequently. (Do not allow walnuts to scorch).

4. Transfer walnuts to plate; spread to separate.

5. Meanwhile remove beef pot roast from package; set aside.

6. Measure one cup of the gravy and place in same skillet; discard any remaining gravy or reserve for other use.

7. Stir in remaining plum sauce and pepper, as desired; heat over medium heat until hot, stirring occasionally.

8. Cut pot roast into 1 inch pieces. Add to skillet and cook over medium-low heat 5 to 6 minutes or until beef is heated through, stirring occasionally.

9. Meanwhile steam or microwave broccoli until tender. Season with salt and pepper, as desired; keep warm.

10. Cook rice according to package directions; keep warm.

11. Place rice in center of platter, spoon beef and gravy over rice.

12. Arrange broccoli and walnuts around rice and garnish with plums, if desired.

Yield: 6 servings

Search Result for Vegetables

Enter keywords or phrases to search recipes.

Search Results

Recipes by Category

Click on category name to search that category.