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Pepper Beef Rice Skillet
Pepper beef rice skillet is a complete one-pan meal you're going to want to make all the time! Loaded with beef, veggies, and rice and served with honey garlic sauce, this meal is easy to make and totally hits the spot!
beef, one-pan meal, rice, skillet meal
Lisa from A Day in the Kitchen
Ceramic 12" Skillet
hot pot beef slices,
cut into thirds or bite-size pieces
extra light olive oil
hot cooked rice
large garlic cloves,
minced or grated
(cornstarch also works)
Combine soy sauce, minced garlic, honey, and tapioca starch in a small saucepan over low heat. Bring to a boil and simmer for 2 minutes, stirring constantly. Set aside and let cool.
If desired, pour sauce into blender and pulse a few times to blend in the garlic.
Pepper Beef Rice Skillet:
Combine salt, pepper and onion powder and mix with the beef; set aside.
Heat large skillet over medium-high heat.
Add 2 tablespoons light olive oil.
Add beef and cook slightly, loosening the pieces in the pan to cook evenly.
While beef is partially cooked, add cooked rice, peas, corn, black pepper, and butter. (If using regular frozen peas, parboil the peas before adding to the pan.)
Keep stirring ingredients until beef is completely done and mixture is heated through.
Serve with garlic sauce.
This dish is also good with chicken, pork belly, or salmon.
If using chicken or pork, be sure they are completely cooked before adding in the rice and vegetables.
Use only corn or only peas if desired.
I used canned corn and frozen peas. For the frozen peas, I put them in a bowl with just-boiled water to heat them through before adding to the pan.
Use mixed frozen vegetables, if you'd like, but parboil them before adding them to the pan to make sure they're heated through completely.
Make a single serving of this recipe in a small skillet and eat straight from the pan!
Leftovers keep well in the fridge and can be reheated in the microwave.