Skillet Beef Steak With Vegetables & Rice

Be the first to review
READY IN: 50mins
Recipe by Feast Your Eyes

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!

Ingredients Nutrition


  1. Begin by cutting the beef steak into strips, 3-inch long and 1/2-inch wide.
  2. Place the beef strips into a glass bowl with the marinade ingredients, turn the meat to coat. Allow to marinate for several hours.
  3. 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.
  4. Remove vegetables from skillet with a slotted spoon; reserve.
  5. 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.
  6. Add the beef strips to the skillet and cook over very high heat for 3 to 4 minutes, stirring often. Remove from skillet.
  7. 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.
  8. Add the vegetables, coriander, green onions and tomatoes to the beef and rice. Cover and simmer an additional 10 to 15 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a