Description
A comforting one-pan skillet meal made with tender steak, fluffy rice, mixed vegetables, and melted cheddar cheese that creates a hearty and satisfying dinner for busy nights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound flank steak sliced into thin strips
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 cup frozen mixed vegetables peas carrots corn
- 1 cup shredded cheddar cheese
- 2 green onions sliced for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat then add sliced flank steak and season with garlic powder onion powder salt and pepper and cook for about 3 to 4 minutes until browned then remove and set aside
- Add the long-grain white rice to the same skillet and toast it for about 2 minutes while stirring frequently
- Pour in the beef broth bring to a boil then reduce heat to low cover and simmer for 15 minutes
- Stir in the frozen mixed vegetables and cooked steak then cover and cook for another 5 minutes until vegetables are heated and rice is tender
- Remove skillet from heat sprinkle shredded cheddar cheese on top and cover for several minutes until cheese melts
- Garnish with sliced green onions and serve hot
Notes
- For extra heat add chili powder or diced jalapenos when cooking the steak
- Flank steak can be substituted with chicken breast or ground beef
- Use low sodium beef broth to reduce salt levels
- Additional vegetables like bell peppers or broccoli can be added for more variety
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg