Iris' s Mixed Skillet

iris mccall


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.

★★★★☆ 1 vote
6 generously
1 Hr
2 Hr 30 Min
Stove Top


1&1 / 2 lb
round steak, reserve juices
1 bag(s)
cooked medium shrimp, tail off 41-60 count
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
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


1Heat oven to 325° season round steak cover with foil and cook in oven til it falls apart.
2Season wings and bake 1 hour foil covered. After the hour remove foil and let wings brown.set aside .
3Place 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.
4Take cooked rice add the remaining butter, stir, add the onions and bell pepper, stir.
5Take the juices from your steak, shrimp and chicken and stir into rice.
6Shred 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