20 Minute Vegetable Beef And Rice Skillet Food

VEGETABLE AND BEEF STIR-FRY WITH BROWN RICE

Vegetable and Beef Stir-Fry With Brown Rice image

Make and share this Vegetable and Beef Stir-Fry With Brown Rice recipe from Food.com.

Provided by JackieOhNo

Categories Brown Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup brown rice
1 lb flank steak
3 tablespoons peanut oil
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons cornstarch
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
3 large scallions, cut diagonally into 1-inch slices
4 ounces snow peas, trimmed
1 medium yellow squash, halved lengthwise, then sliced 3/4-inch thick
1 small red bell pepper, seeded cut into 1/4-inch strips
1/2 teaspoon hot red pepper flakes

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.

Nutrition Facts : Calories 520.8, Fat 21.1, SaturatedFat 5.9, Cholesterol 46.5, Sodium 327, Carbohydrate 49, Fiber 3.9, Sugar 8.2, Protein 30.3

SKILLET BEEF STEAK WITH VEGETABLES & RICE

Skillet Beef Steak With Vegetables & Rice image

This skillet meal will give your family lots of nutrition and flavor, and just one pan to clean up! Tender sliced beef sauteed with fresh snow peas, carrots and mushrooms makes for an uncomplicated, yet tummy-pleasing, mid-week meal for you and the family. Added bonus -- The leftovers taste even better the next day!

Provided by Feast Your Eyes

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 lb top-round beef
1 lime, juiced
1 tablespoon lime zest
1/4 cup white wine
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon onion powder
1 teaspoon garlic, minced
4 tablespoons olive oil
2 cups fresh snow pea pods, ends snapped off and strings removed
1 cup fresh carrot, cut into bite-size pieces
1 cup fresh white button mushrooms, halved
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 cups beef broth
2 cups instant rice, uncooked
2 tablespoons fresh coriander, coarsely chopped
1 cup green onion, finely chopped
1 cup tomatoes, chopped

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.

Nutrition Facts : Calories 1156.3, Fat 98.3, SaturatedFat 36, Cholesterol 112.4, Sodium 401.1, Carbohydrate 49.6, Fiber 3.7, Sugar 4.7, Protein 16

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