Skillet Beef Steak With Vegetables Rice Recipes

20-MINUTE VEGETABLE BEEF AND RICE SKILLET

Steps:

• Brown meat with onions in large skillet; drain.
• Add tomatoes, broth and frozen vegetables; stir. Bring to boil, stirring occasionally.
• Stir in rice and cheese; cover. Remove from heat. Let stand 5 min.

SKILLET BEEF, VEGGIES AND BROWN RICE

Steps:

• Heat broth to boiling in 2-quart saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer 6 to 8 minutes or until carrots are crisp-tender; remove from heat. Let stand 5 minutes.
• Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook beef and onion in oil about 8 minutes, stirring frequently, until beef is brown and onion is tender. Stir in cooked rice mixture, pea pods, Italian seasoning, salt and pepper.
• Cover and cook about 3 minutes, stirring occasionally, just until pea pods are tender. (Add a small amount of water to mixture if it becomes dry before pea pods are tender.)

STEAK AND RICE

Steps:

• Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
• In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.
• Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.
• Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
• To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.

STEAK AND VEGETABLES

Steps:

• In a large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. , In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes or until no longer pink. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with rice.

VEGETABLE BEEF SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Stir in the vegetables, soup, water, oregano and salt. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese.

SKILLET BEEF STEAK WITH VEGETABLES & RICE

Steps:

• Begin by cutting the beef steak into strips, 3-inch long and 1/2-inch wide.
• Place the beef strips into a glass bowl with the marinade ingredients, turn the meat to coat. Allow to marinate for several hours.
• Heat 3 tablespoons of the olive oil in a wide, heavy-bottom skillet. Once the oil is hot add the snow peas, carrots, and mushrooms. Cook over high heat for 3 to 4 minutes; tossing.
• Remove vegetables from skillet with a slotted spoon; reserve.
• Next, heat the remaining 1 tablespoon of olive oil in the same skillet used to cook the vegetables. Remove the beef strips from the marinade; discard leftover marinade. Season the meat with salt and pepper.
• Add the beef strips to the skillet and cook over very high heat for 3 to 4 minutes, stirring often. Remove from skillet.
• Add broth to the same skillet, bring to a boil. Stir in the rice. Place the beef strips in the rice, cover tightly and simmer for 20 to 25 minutes.
• Add the vegetables, coriander, green onions and tomatoes to the beef and rice. Cover and simmer an additional 10 to 15 minutes.

VEGETABLE AND BEEF STIR-FRY WITH BROWN RICE

Steps:

• Cook rice according to package directions.
• Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
• Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
• Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
• Serve beef stir-fry with brown rice.

QUICK & FLAVORFUL STEAK & RICE SKILLET DINNER

Steps:

• Cook meat in large skillet sprayed with cooking spray on medium heat 6 min. or until done, stirring occasionally.
• Add broth, dressing and rice; mix well. Bring to boil.
• Stir in remaining ingredients; cover. Remove from heat. Let stand 5 min.