Steak and Rice dinner.

Juicy sauteed steak and veggies with a sweet and sour marinade made with barbeque, steak sauce and a few more flavors. This delicious steak and veggie stir fry is served on a bed of rice to make a flavorful and easy dinner that everyone can enjoy! Try this steak and rice dinner paired with brown sugar glazed carrots, bacon cheddar green beans or fresh lemon parmesan asparagus. See below the recipe card for notes and step by step photos of this recipe.

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Steak and Rice dinner.

marilynpeight

Juicy sauteed steak that is marinated in a sweet and tangy barbeque and brown sugar based sauce, sauteed with onions, mushrooms and peppers, then placed on a bed of flavorful rice for tasty dinner everyone can enjoy!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Rice: 25 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

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For the steak marinade:

• 2 tablespoons A1 sauce
• 1/4 cup brown sugar Scant if you prefer your steak less sweet.
• 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:

• 1 pound thinly sliced steak or steak cubes *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

Rice:

• 1 tablespoon olive oil
• 1 cup jasmine or long grain rice
• 2 3/4 cups chicken broth
• 1/2 teaspoon salt

Instructions

 

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 once cooked through.

Rice:

• Rinse and drain the rice, then 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.

Notes

You can also use steak fajitas meat in this recipe. If you wish to use venison, be sure to scroll down to see notes on using venison in this steak stir fry. 

Additional notes and step by step photos below. 

Keyword Sauteed steak and veggies, sweet and sour steak and rice dinner,

Tried this recipe?Let us know how it was!

Try serving this steak and veggie dinner with fresh homemade bread or copy cat red lobster biscuits!

Ingredients needed for this steak and rice dinner: Large onion, bell pepper (can use the color you prefer), chicken broth, butter, mushrooms, steak with marinade (Worcestershire sauce, barbeque sauce, brown sugar, red wine vinegar, A1 sauce, soy sauce) olive oil, salt and rice.

Substitution:
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.

Step 1-2: 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.

Step 3: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 once cooked through.

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.

For the rice: Rinse and drain the rice, then 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. Enjoy!

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).

Feel free to pin this recipe for later and don’t forget to tag me on Instagram to show off a photo of your own steak and rice dinner. Thank you for your support!

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