Skillet Beef Steak With Vegetables & Rice - cooking recipe

Ingredients

1 lb top-round beef
MARINADE
1 lime, juiced
1 tablespoon lime zest
1/4 cup white wine
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon onion powder
1 teaspoon garlic, minced
OTHER INGREDIENTS
4 tablespoons olive oil
2 cups fresh snow pea pods, ends snapped off and strings removed
1 cup fresh carrot, cut into bite-size pieces
1 cup fresh white button mushrooms, halved
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 cups beef broth
2 cups instant rice, uncooked
2 tablespoons fresh coriander, coarsely chopped
1 cup green onion, finely chopped
1 cup tomatoes, chopped

Preparation

Begin by cutting the beef steak into strips, 3-inch long and 1/2-inch wide.
Place the beef strips into a glass bowl with the marinade ingredients, turn the meat to coat. Allow to marinate for several hours.
Heat 3 tablespoons of the olive oil in a wide, heavy-bottom skillet. Once the oil is hot add the snow peas, carrots, and mushrooms. Cook over high heat for 3 to 4 minutes; tossing.
Remove vegetables from skillet with a slotted spoon; reserve.
Next, heat the remaining 1 tablespoon of olive oil in the same skillet used to cook the vegetables. Remove the beef strips from the marinade; discard leftover marinade. Season the meat with salt and pepper.
Add the beef strips to the skillet and cook over very high heat for 3 to 4 minutes, stirring often. Remove from skillet.
Add broth to the same skillet, bring to a boil. Stir in the rice. Place the beef strips in the rice, cover tightly and simmer for 20 to 25 minutes.
Add the vegetables, coriander, green onions and tomatoes to the beef and rice. Cover and simmer an additional 10 to 15 minutes.