Best Skillet Beef Steak With Vegetables Rice Recipes

SKILLET BEEF, VEGGIES AND BROWN RICE

Skillet Beef, Veggies and Brown Rice image

Pair brown rice with beef, veggies and Italian seasoning for a speedy skillet supper.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups Progresso™ beef broth
1 1/2 cups uncooked instant brown rice
2 medium carrots, sliced (1 cup)
2 teaspoons vegetable oil
1/2 pound beef top round steak, trimmed of fat and cut into thin strips
1/4 cup chopped onion
1 cup fresh snap pea pods, strings removed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

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.)

Nutrition Facts : Calories 405, Carbohydrate 63 g, Cholesterol 30 mg, Fiber 7 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg

STEAK AND RICE

Steak and Rice image

A meal in itself. A spicy beef and bell pepper combo served over a bed of rice. This recipe is an instant favorite and economical, too.

Provided by Christine Ropeter

Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 ½ pounds round steak
2 tablespoons vegetable oil
1 green bell pepper
1 (29 ounce) can diced tomatoes
4 tablespoons cornstarch
1 cube beef bouillon cube
¼ cup soy sauce
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground ginger
2 cups water
1 cup white rice
2 cups water

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.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 54.2 g, Cholesterol 103.8 mg, Fat 23.3 g, Fiber 3 g, Protein 43 g, SaturatedFat 7.3 g, Sodium 1689 mg, Sugar 6.3 g

SOUTHWESTERN BEEF AND RICE SKILLET

Southwestern Beef and Rice Skillet image

I like to serve this kicked-up skillet dish with warm flour tortillas and a side of guacamole. If you like things a little spicier, add more jalapeno and enjoy the heat! -Pat Hockett, Ocala, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1-1/2 cups uncooked instant rice
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1-1/2 cups beef broth
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Mexican cheese blend

Steps:

In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

Nutrition Facts : Calories 482 calories, Fat 19g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 962mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.

SKILLET BEEF, VEGGIES AND BROWN RICE

Skillet Beef, Veggies and Brown Rice image

This is such a easy dish. You can add water chestnuts or what ever is your favorite ingrredients.

Provided by Debbie Deverill

Categories Beef

Time 50m

Number Of Ingredients 10

Ingredients

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.)