Beef and Rice Skillet (Printable version)
A one-pan dish with tender beef, fluffy rice, and savory vegetables for easy weeknight dining.
# What you 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)
→ 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 and black pepper, to taste
# How To:
01 - Heat olive oil over medium-high heat in a large skillet. Season beef strips with salt and pepper, then sear for 2 to 3 minutes until browned. Remove beef from skillet and set aside.
02 - In the same skillet, add diced onion, minced garlic, and red bell pepper. Cook 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 in beef broth and soy sauce, then bring to a boil.
05 - Reduce heat to low, cover skillet, and simmer for 15 minutes.
06 - Add frozen peas and return seared beef to the skillet. Stir gently, cover, and cook an additional 5 to 7 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat and let stand covered for 5 minutes. Fluff with a fork, garnish with chopped parsley if desired, and serve warm.
# Expert Advice:
01 -
- Everything cooks in one skillet, which means fewer dishes and more time actually enjoying your meal.
- The beef stays tender because you sear it first, then let it finish gently in the steaming rice.
- It's the kind of dish that tastes like comfort food but comes together faster than you'd think.
02 -
- Don't skip the searing step with the beef—that golden crust is flavor that can't be replicated any other way.
- Resist the urge to stir the rice while it simmers; moving it around breaks the grains and makes everything starchy.
03 -
- Use a skillet with a lid from the start—if you don't have one, foil works fine, but a real lid traps steam more effectively.
- Rinsing your rice before cooking removes the starch coating that makes it clump together, and that one small step completely changes the texture.