One-Pot Beef and Broccoli – Recipe Review – Pillsbury

I found this recipe in an email I received from Pillsbury entitled, One-Pot Dinners for People Who Hate to Cook (and Clean). The Beef and Broccoli stood out to me – something I have been wanting to try out. The ingredient list is simple, and it seemed to be a quick dinner to work up.

I headed to the store to pick up some broccoli, teriyaki sauce, and egg rolls to go with dinner. We won’t take about the second trip I had to make to get some rice – ugh! I guess those 25 pound bags aren’t endless, hehe.

While cooking, I found that the “one-pot” and “ten-minute” in the title of this recipe were false… It did take me about 40 minutes to finish this. Find out more below!

Serves:

8

Time Spent:

40 Minutes

Ingredients:

• 1 lb of Ground Beef
• 1 Bag of Frozen Broccoli
• 3 Cups of Cooked Rice
• 1 Cup of Honey Teriyaki Marinade and Sauce
• 8 Oz of Sliced Baby Bella Mushrooms
• Olive Oil
• 2 Teaspoons of Minced Garlic
• One-Pot Ten-Minute Beef and Broccoli, Recipe from Pillsbury

I Also Used:

• Rice Cooker
• Pam
• Large Skillet
• Large Pot
• Large Wooden Spoon
• Measuring Cup & Teaspoon

Ingredient Notes:

BROCCOLI: The recipe calls for chopped broccoli, but I really wanted some large pieces, so I went with Florets. I used the whole bag (mine was 14 ounces).

TERIYAKI SAUCE: I had no idea what I was looking for at the store, ha! I grabbed a bottom of honey teriyaki that specifically said “marinade and sauce”, and a different bottle that only said “marinade” on it. Looking at them, the “marinade and sauce” seemed to be thicker, so I went with this one, and the consistency was perfect!

MUSHROOMS: The recipe did not call for mushrooms, but I added them! Nice touch for sure. I’ll tell you how I cooked them below!

GARLIC: I added the garlic to my mushrooms. Personal preference.

Recipe Notes:

So, I cooked the rice in my rice cooker. I usually only do one cup of rice, but I followed the recipe for this, and discovered that three cups of rice take about half an hour.

While the rice cooked, I cooked the meat in a large skillet, and then moved it into a large pot – I realized that the three cups of rice weren’t going to fit in my skillet. I was nervous about not draining the meat, but in the end it didn’t turn out greasy, so no worries!

In the same skillet, I added some olive oil, the mushrooms, and garlic. I cooked them on medium high (6.5 of 9) for about five minutes, then I added them into the large skillet with the meat.

Then I waited, and waited on my rice, and continued with the recipe.

I will say, the recipe says “cold rice”, but I added the rice as soon as the rice cooker was finished.

I think the recipe turned out so well! I really enjoyed it, Todd on the other hand, didn’t even finish it – sad. He said the sauce was a little overwhelming, and that maybe soy sauce would have been better, but I loved it as is!

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