Beef and rice skillet meal (Printable)

One-pan dish blending tender beef, fluffy rice, and savory vegetables for a satisfying meal.

# What You'll Need:

→ Meats

01 - 14 oz beef sirloin or flank steak, sliced into thin strips

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 cup frozen peas
06 - 2 tablespoons fresh parsley, chopped (optional, for garnish)

→ Rice

07 - 1 cup long-grain white rice, rinsed

→ Liquids

08 - 2 1/4 cups beef broth
09 - 2 tablespoons soy sauce (gluten-free if needed)
10 - 1 tablespoon olive oil

→ Spices & Seasonings

11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - Salt, to taste
14 - Black pepper, to taste

# How to Make It:

01 - Warm olive oil in a large skillet over medium-high heat. Season beef strips with salt and pepper, then sear for 2 to 3 minutes until browned. Remove beef and set aside.
02 - In the same skillet, add diced onion, minced garlic, and red bell pepper. Sauté for 3 to 4 minutes until softened.
03 - Stir in rinsed rice, smoked paprika, and dried thyme. Cook for 1 minute until fragrant.
04 - Pour beef broth and soy sauce into the skillet. Bring mixture to a boil.
05 - Reduce heat to low, cover skillet, and simmer for 15 minutes.
06 - Stir frozen peas and return seared beef to the pan. Cover and cook for an additional 5 to 7 minutes until rice is tender and liquid is absorbed.
07 - Remove skillet from heat and let stand covered for 5 minutes. Fluff rice with a fork, garnish with chopped parsley, and serve warm.

# Expert Suggestions:

01 -
  • Everything happens in one pan, which means less cleanup and more time to actually enjoy your food.
  • The beef stays tender and the rice absorbs all those savory flavors, making each bite feel intentional.
  • It's flexible enough to adapt to what you have on hand, yet reliable enough to impress without fuss.
02 -
  • Don't skip rinsing the rice; it's the difference between fluffy grains and a gluey mess that no amount of stirring can fix.
  • Once you've added the liquid and covered the skillet, resist opening the lid until the time is up—each peek lets steam escape and throws off the cooking time.
  • Add the peas at the very end so they stay bright and slightly firm instead of turning dull and soft.
03 -
  • Use good quality beef broth—it's the foundation of this dish and upgrading it makes a noticeable difference in flavor.
  • Cutting the beef against the grain ensures tender pieces that don't chewy, even though everything cooks quickly.
  • A heavy skillet with a tight-fitting lid prevents steam from escaping and cooks the rice more evenly.

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