Juicy sauteed steak and veggies with a sweet and sour marinade, served on a bed of rice makes a flavorful and easy dinner that we absolutely love!
As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!
Steak and Rice dinner.
For the steak marinade:
- 2 tablespoons A1 sauce
- 1/4 cup brown sugar
- 1/2 teaspoon red wine vinegar
- 1 tablespoon soy sauce
- 2 tablespoons Worcestershire sauce
- 1/4 cup Sweet Baby Rays barbeque sauce or barbeque sauce of your choice
For the steak and veggies:
- 8 oz. thinly sliced minute steak *see note below
- 2 tablespoons butter
- 1 medium green bell pepper sliced
- 1 large yellow onion sliced
- 1 cup portobello mushrooms sliced
- salt and pepper to taste
- Season all (Lawry's salt) to taste
- 1 tablespoon olive oil
- 1 cup jasmine or long grain rice dry
- 3 cups chicken broth
- 1/2 teaspoon salt
Steak and veggies:
- Combine the ingredients for the marinade in a bowl, then pour into a gallon sized zip-lock bag and add the steak. Massage the steak and marinade to ensure all the pieces are adequately covered, then refrigerate for 2-3 hours
- In a large non-stick skillet over medium heat, melt butter until just beginning to brown. Add the sliced veggies and saute for a few minutes, turning frequently. Season the veggies with salt, pepper and season all to taste.
- Add the marinated steak with the sauce to the skillet and turn the heat to medium high. Cook the steak for 30-60 seconds, then turn and cook for another 30-60 seconds. Cover the steak and veggies with a lid and allow to cook for a few more minutes, or until the steak is cooked through, stirring/checking frequently. Immediately remove the steak and veggies from the heat.
- Fry the rice in olive oil in a medium saucepan, until the rice is beginning to brown and is fragrant.
- Stir in the chicken broth and salt and allow the rice to cook for around 20-25 minutes, stirring occasionally. Once the rice is cooked through, fluff with a fork and serve with steak and veggies.
You can also use steak cubes or venison cubes in this recipe. Searing the cubes will take a little longer than thinly sliced minute steak, so add a few minutes or sear until the steak is cooked to your liking.
Note* It is important to cook the meat “hot and fast.” In order to prevent it from over-cooking check it frequently for doneness and then remove it immediately from the heat once it is no longer pink in the center.
Growing up, we ate a lot of venison because my dad came from a family of avid hunters. I was the animal lover in the family and never went hunting, but that didn’t stop me from enjoying Mom’s stir fried venison loin and veggies.
Here in my own home we love the marinated version. If you want to simplify it, you can skip the marinade and sliced mushrooms, and season your meat and veggies with garlic salt, season all, salt, and pepper while it’s cooking instead (which is how Mom would do the venison for us).