Juicy Sauteed steak and veggies on a bed of rice makes a flavorful and easy dinner!
Prep time: 15 min.
Cook time: 5-6 min. for beef. 25 min. for rice.
⦁ 2 tablespoons A1 marinade
⦁ 1/4 cup brown sugar
⦁ 1/2 teaspoon red wine vinegar
⦁ 1 tablespoon soy sauce
⦁ 2 tablespoons Worcestershire sauce
⦁ 1/4 cup Sweet Baby Ray’s BBQ
Sauteed steak and veggies:
⦁ 8 oz. minute steak (thinly sliced), venison or beef cubes. (see methods below.)
⦁ 2 tablespoons butter
⦁ 1 medium green pepper
⦁ 1 large yellow onion sliced
⦁ 1 cup sliced mushrooms
⦁ salt (to taste)
⦁ several dashes pepper
⦁ Season all (to taste)
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1 Mix the first six ingredients in a bowl, then pour into a gallon sized zip lock bag and add the steak. Massage steak and marinade sauce to ensure all steak pieces/cubes are well covered. Marinade in the refrigerator for 2-3 hours.
Method 1 for minute steak.
2 Slice vegetables and quarter green pepper slices.
3 In a large skillet over medium heat, melt butter until it starts to brown. Add vegetables to skillet and cook for around two minutes, turning frequently. Season with salt, pepper and Season all.
4 Add minute steak and turn heat to medium-high. Cook for 1 minute then turn and cook for another minute. Cover steak and veggies with a lid and allow to cook for another 2-3 minutes until steak is cooked through, stirring every minute or so. Immediately remove from heat.
Method two for cube steak/venison.
1 Melt butter until starting to brown then add veggies and steak together, ensuring steak is on the bottom. Cook for a minute on Medium-high heat then turn and cook for another minute. Turn then cook covered for 4-5 minutes. Check meat for doneness and if cooked through immediately remove from heat.
⦁ 1 tablespoon olive oil
⦁ 1 cup rice
⦁ 3 cups chicken broth
⦁ 1/2 teaspoon salt
1 In a medium saucepan, fry rice in oil for about 3 minutes until lightly browned. Stir frequently.
2 Stir in chicken broth and salt, then bring to a boil. Once boiling, reduce heat to medium and cook uncovered for about 20 minutes, stirring occasionally. Fluff with a fork and remove from heat.
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).