Skillet Beef, Veggies, And Rice

Skillet Beef, Veggies, And Rice


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When in doubt, cook with rice. Rice is a kitchen cabinet staple, so when you're out of dinner ideas you can rely on this grain to deliver a filing meal. Add some veggies, beef for protein, and dinner is complete!

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

5 servings


  • 2 C. beef broth
  • 1 1/2 C. uncooked instant brown rice
  • 2 cans carrots
  • 2 tsp. vegetable oil
  • 1/2 lb. beef top round steak, trimmed of fat and cut into thin strips
  • 1 bag frozen peas, unthawed
  • 1 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

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Heat broth to boiling in two quart saucepan. Stir in rice and carrots. Heat to boiling; reduce heat. Cover and simmer for about seven minutes or until carrots are crisp-tender; remove from heat. Let stand five minutes.
Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about eight minutes, stirring frequently, until beef is brown. Stir in cooked rice mixture, peas, Italian seasoning, salt, and pepper.
Cover and cook about three minutes, stirring occasionally, just until pea pods are tender.

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