We have several packages of ground beef in our freezer. When I saw this recipe in the October 2019 issue of Southern Living, I thought what a great way to use some.

Speedy in the title was just up my alley for a quick supper after a long day at work.

Speedy Skillet Beef and Broccoli

INGREDIENTS

— 1 Tablespoon canola oil

— 1 lb. ground chuck

— 2 large heads broccoli, cut into florets, stems peeled and sliced (about 6 cups)

— 2 large garlic cloves finely chopped (about 1 tablespoon)

— 3 cups cold, cooked long-grain rice

— 1 large (11 oz) red bell pepper sliced

— 3 tablespoons lower sodium soy sauce

— 2 tablespoons rice wine vinegar

— 1 tablespoon toasted sesame oil

— 2 teaspoons light brown sugar

— 4 scallions, thinly sliced (about 1/2 cup)

— 1 teaspoon kosher salt

— 1/4 teaspoon crushed red pepper

INSTRUCTIONS

Heat oil in a large skillet over high. Add beef and press into a thin layer covering bottom of skillet. Cook stirring once, until browned, about 6 minutes. Add broccoli and garlic. Cook, stirring occasionally, until broccoli begins to soften, about 6 minutes. Add rice and bell pepper. Cook, stirring often, until heated through and beginning to brown about 6 minutes.

Stir together soy sauce, vinegar, sesame oil, and brown sugar in a small bowl. Pour soy mixture over rice mixture stirring to combine. Remove from heat, sprinkle with scallions, salt and crushed red pepper.

I prepared the rice the night before in anticipation of making this dish.

When I got home from work, I quickly washed the vegetables and starting chopping them up.

The recipe said to peel the broccoli stems and slice them, but that was more trouble than I was willing to go to so I just used the florets.

The recipe also said to press the ground beef into the bottom of the skillet and let it brown and to only stir it once. But, I browned it like I would for any other ground beef dish like spaghetti, tacos, etc.

While the meat cooked, I kept chopping up the vegetables.

When the meat was browned, I added the broccoli and garlic.

In no time the broccoli was soft and I added the cold rice and the bell pepper.

Once the dish was heated through, it was time to put the sauce together.

I added the wet ingredients to a measuring cup, making it easier to pour. I just barely had enough sesame oil. I sat the small bottle I had upside down so I could get every last drop out of it for this dish.

I poured the sauce over the meat and rice mixture, removed the skillet from the stove and sprinkled on the green onions and salt.

Brad and I don’t care for spicy food so I sprinkled on a tiny bit of cayenne pepper because I didn’t have red pepper flakes.

Indeed, this meal was pretty speedy to get on the table.

We sat down to eat, and after Brad prayed, we scooped out some of the main dish.

I thought this dish was pretty good, but I did think it could have used a bit more sauce.

Brad said he thought it was OK. He let me know he isn’t crazy about ground meat in these kinds of recipes, he’d prefer sliced beef or even chicken. I agree.

We did agree this dish was a “nailed it” because it went together pretty fast and it was overall pretty good.

There was enough of this for another meal and it heated up well.

If you need to get supper on the table fast, I’d recommend trying this. It will be especially quick to prepare if you have the rice cooked and the vegetables prepped ahead of time.

I think I’ll be adding this one to my self-made cookbook, but with a few notes to change it up just a bit.

Sarah Condley is an amateur baker and chef who is compiling a cookbook of her favorite recipes.