SKILLET BEEF, VEGGIES AND BROWN RICE

Skillet Beef, Veggies and Brown Rice image

Provided by Debbie Deverill

Categories Beef

Time 50m

Number Of Ingredients 10

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2 c beef broth
1 1/2 c uncooked instant brown rice
1 c carrots, sliced
2 tsp vegetable oil
1/2 lb beef top round steak, trimmed of fat cut into strips
1/4 c onions, chopped
1 c fresh snap peas pods, strings removed
1 tsp italian seasoning
1/2 tsp salt
1/4 tsp pepper

Steps:

1. 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.)