Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips.

Heat 1 Tbsp butter in large nonstick skillet over medium-high heat until hot. Add beef and garlic (1/2 at a time) and stir-fry 1-2 minutes or until outside surface of beef is no longer pink (do not overcook). Remove from skillet and season with salt and pepper. Set aside.

In same skillet, cook and stir rice mix, onion and remaining 2 Tbsp butter over medium heat until rice mix is golden brown. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat to low, cover tightly and simmer 15 minutes.

Stir in vegetables, continue to cook 3-5 minutes or until liquid is absorbed and rice is tender. Return beef to skillet and heat through.

Courtesy of The Texas Beef Council.