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Spicy Beef & Broccoli Pinwheels

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Stir-fried beef, broccoli and onion in a slightly spicy sauce is ladled over flaky puff pastry pinwheels to make this simply elegant entrée.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Cook: 20 minutes
  • Bake: 15 minutes
  • Serves: 4
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Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

  • 2 tbsp. cornstarch

  • 1 3/4 cups Swanson® Beef Broth

  • 1 tbsp. soy sauce

  • 1/2 tsp. crushed red pepper flakes

  • 2 tbsp. vegetable oil

  • 1 lb. boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into very thin strips

  • 4 cups broccoli florets

  • 2 green onions, sliced (about 1/4 cup)

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 squares. Using a sharp knife, cut diagonal lines from the corners of the pastry squares to within 3/4 inch of the center. Fold every other corner to the center and press to seal. Place the pastries onto a baking sheet.

  3. Bake for 15 minutes or until the pastries are golden brown.

  4. Stir the cornstarch, broth, soy sauce and red pepper in a medium bowl until the mixture is smooth.

  5. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until it's well browned. Remove the beef from the skillet. Pour off any fat.

  6. Heat the remaining oil in the skillet. Add the broccoli and onions and stir-fry until they're tender-crisp.

  7. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet. Cook until the beef is cooked through. Serve the beef mixture over the pastries.

  8. Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Helpful Puff Pastry tools: Rolling pin, pastry board, sharp knife and/or pizza wheel to cut dough, pastry brush, baking sheets or parchment paper.

For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.

Inspiration

  • VIEW:
  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

On Social Media, Use #Puffpastry

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