Best 4 Stove Top Beef Steak Veggies Recipes

PAN-SEARED STEAKS

Steps:

• To begin, pat the steaks dry with paper towels.
• Season the steaks all over with the salt and pepper.
• Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot.
• Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
• Carefully set the steaks in the pan, releasing them away from you so the oil doesn't splatter in your direction. The oil should sizzle.
• Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).
• During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.
• If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.

STOVE TOP BEEF STEAK & VEGGIES

Steps:

• 1. Season steaks and cut into strips as desired. I cut rather thick because my husband likes lots of meat. I used my special spice blend seasoning mix Rose Mary's Spice Blend for meats. Allow to marinate at least 1/2 hour to 45 minutes if time permits.
• 2. Wash peel and slice carrots & garlic, I prefer to cut on the diagonal to get more surface area per slice. Then chop the celery, slice the onions. Some of the ingredients used for tis recipe.
• 3. Add the oil to skillet, and heat over medium heat, then add in the meat and sliced garlic, this allows the garlic to infuse the meat with a bit of garlic flavor. Saute until no pink remains.
• 4. Add in the carrots and cook about 5-7 minutes before you add the other veggies.
• 5. Now add in the chopped celery and sliced onions, & undrained sliced mushrooms, then lower the heat to low and cover with a tight fitting lid and allow the meat to cook about 20 minutes.
• 6. Remove lid and stir in 2 cans of soup with one can of water or beef broth if desired & liquid from the roasted red peppers. Stir till soup is blended with the beef strips.
• 7. Lower heat, and continue to cook for about 30 to 35 minutes, stirring frequently to prevent from sticking to bottom of skillet. During last 5 minutes of cooking add in the chopped roasted red peppers, stir to mix.
• 8. Serve over mashed potatoes, pasta or rice. I used Minute Maid Rice. Garnish with fresh chopped chive or parsley if desired. This is the spice blend that I used https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/rose-marys-spice-blend-for-meats.html?p=1

30-MINUTE STEAK STIR FRY RECIPE

Steps:

• In a small bowl or measuring cup, whisk together soy sauce, brown sugar, sesame oil, and ginger to create the stir fry marinade. Set aside.
• Chop the bell peppers into strips and cut the broccoli into bite-sized pieces. Slice the onion into half rings and chop the green onion
• Slicing against the grain, cut the Steak into thin strips.
• Preheat a wok or deep-frying pan with oil. Add veggies (except green onion) and cook on medium-high until golden brown. Remove and set aside.
• In the same wok or pan, add Beef strips over high-heat until the Beef turns golden brown.
• Add cooked veggies and green onions back into the wok with Beef. Pour the marinade in, give it a good toss, and cook on low for 2-4 minutes or until sauce slightly thickens.
• Serve as-is or along with your favorite side. Enjoy!

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.