Beef and Broccoli With Plum-Glazed Walnuts


  • 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)


    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

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