Iris' s Mixed Skillet

iris mccall

By
@irislynn

I knew what I wanted but didn't know how it would come together. It came out just fine with the ginger and oyster sauce giving me the Asian flavor I was looking for. I had a good amount of reserved juices which gave the rice the creamy consistency my boys prefer. I am generally heavy handed with seasonings, but struck the right note here. For health reasons I limited my portion and had a side of kale. You might not see it in the picture, but the shredded steak and shrimp are underneath the chicken combined with the rice I hope you enjoy it.


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Comments:

Serves:

6 generously

Prep:

1 Hr

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

1&1 / 2 lb
round steak, reserve juices
1 bag(s)
cooked medium shrimp, tail off 41-60 count
8
chicken pieces i used wings
2 c
cooked rice, i used jasmine
1 c
green onions, yellow onion and bell pepper
1/2 c
cilantro, torn
2 stick
butter
2 Tbsp
ginger, i used tube
1 Tbsp
basil, i used tube
3/4 c
oyster sauce
sea salt, fresh black pepper, emeril s essence, and mesquite season, i used a-1

Directions Step-By-Step

1
Heat oven to 325° season round steak cover with foil and cook in oven til it falls apart.
2
Season wings and bake 1 hour foil covered. After the hour remove foil and let wings brown.set aside .
3
Place shrimp in microwave safe bowl, add 2T. Butter, a good squeeze of ginger, cilantro, and basil microwave on high for and a half minutes.set aside.
4
Take cooked rice add the remaining butter, stir, add the onions and bell pepper, stir.
5
Take the juices from your steak, shrimp and chicken and stir into rice.
6
Shred the steak adding it to the rice. Also add shrimp and combine again. Last put chicken wings on top and heat thru. Serve hot.

About this Recipe

Course/Dish: Chicken, Beef, Seafood
Main Ingredient: Beef
Regional Style: Asian
Dietary Needs: Low Fat, Low Sodium