Skillet Beef, Veggies and Brown Rice

Debbie Deverill


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

pinch tips: How to Tie a Roast





15 Min


35 Min


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
1/4 tsp

Directions Step-By-Step

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.)

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy