Best 20 Steak And Rice Recipes

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Steak and rice is a classic dish that is both delicious and satisfying. It is a great meal for any occasion, whether you're having a weeknight dinner or a special occasion feast. There are many different ways to cook steak and rice, so you can find a recipe that suits your taste and skill level. Whether you prefer a simple grilled steak with steamed rice or a more elaborate dish with a flavorful sauce, you're sure to find a steak and rice recipe that you'll love.

Here are our top 20 tried and tested recipes!

STEAK AND RICE



Steak and Rice image

A meal in itself. A spicy beef and bell pepper combo served over a bed of rice. This recipe is an instant favorite and economical, too.

Provided by Christine Ropeter

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 30m

Yield 4

Number Of Ingredients 13

1 ½ pounds round steak
2 tablespoons vegetable oil
1 green bell pepper
1 (29 ounce) can diced tomatoes
4 tablespoons cornstarch
1 cube beef bouillon cube
¼ cup soy sauce
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground ginger
2 cups water
1 cup white rice
2 cups water

Steps:

  • Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
  • In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.
  • Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.
  • Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
  • To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 54.2 g, Cholesterol 103.8 mg, Fat 23.3 g, Fiber 3 g, Protein 43 g, SaturatedFat 7.3 g, Sodium 1689 mg, Sugar 6.3 g

PEPPER STEAK AND RICE



Pepper Steak and Rice image

This is a recipe that all my children loved, and that my daughters still make.

Provided by HELENWRG

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 4

Number Of Ingredients 14

1 cup uncooked long-grain white rice
2 cups water
2 tablespoons olive oil
1 medium onion, sliced and separated into rings
½ green bell pepper, julienned
1 pound boneless sirloin steak, cut into thin strips
2 cloves garlic, peeled and chopped
1 teaspoon browning sauce
1 tablespoon ground paprika
seasoning salt to taste
ground black pepper to taste
1 ½ cups water
2 tablespoons cornstarch
½ cup water

Steps:

  • Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  • Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
  • Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
  • In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 45.6 g, Cholesterol 76 mg, Fat 24.4 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 7.9 g, Sodium 122.9 mg, Sugar 1.8 g

CUBAN STEAK WITH BLACK BEANS AND RICE



Cuban Steak with Black Beans and Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 cloves garlic, finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Juice of 1 lime, plus wedges for serving
1 1/2 pounds skirt steak, cut into 4 pieces
Kosher salt and freshly ground pepper
1 15-ounce can black beans, undrained
1 cup converted long-grain white rice
2 bell peppers (red, orange and/or yellow), thinly sliced into rings
1 white onion, thinly sliced and separated into rings
1/2 cup pimento-stuffed green olives

Steps:

  • Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes.
  • Meanwhile, combine the black beans with their liquid, the rice, 1 cup water, the remaining 1/2 teaspoon each cumin and oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside.
  • Combine the bell peppers, onion, remaining 2 tablespoons olive oil and a big pinch each of salt and pepper in a large bowl. Grill the peppers and onion, turning occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Return to the bowl, add the olives and toss. Grill the steaks until browned, about 3 minutes per side for medium rare; transfer to a cutting board.
  • Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges.

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS



Pepper Steak and Rice Pilaf with Mushrooms image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
2 tablespoons chopped parsley leaves
2 tablespoons vegetable oil, 2 turns of the pan
2 pounds tenderloin tips or sirloin, cut into chunks
Coarse salt
2 tablespoons butter
2 green bell peppers, seeded, 2 inch dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry - eyeball it
1 1/2 cups beef consomme
1 teaspoon coarse black pepper

Steps:

  • In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
  • Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
  • Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

STEAK AND CHEESE STUFFED POBLANO PEPPERS OVER RICE



STEAK AND CHEESE STUFFED POBLANO PEPPERS OVER RICE image

Categories     Beef     Cheese     Pepper     Bake     Dinner

Yield 4 People

Number Of Ingredients 11

4 Poblano Peppers (fresh)
1 12oz package Queso fresco (Casique brand or similar)
1 lb flat iron steak (sirloin or similar will work as well)
1 bunch cilantro (about 1 cup)
2 cups basmati rice
1 10oz can Ro*Tel Tomatoes
12 oz Light Sour Cream
1 lime
1 TSP butter
1 tsp cumin powder
1 tsp chili powder

Steps:

  • The Meat: Season Flat iron Steak with Salt and Pepper. Grill for 8 minutes per side or until medium rare. Set aside to rest. Cut into 1" cubes The Peppers: Roast poblano peppers under broiler turning ¼ turn every 3 minutes until skin is charred and bubbly. Place peppers into sealed plastic bag to cool. Peel peppers and remove seeds. Don't be too concerned about creating a pouch; the pepper will eventually loosely surround the filling Cilantro: Dice cilantro and put aside The Rice: In a 4-quart pan, sauté rice with butter for 2-3 minutes. Add Ro-Tel tomatoes and 2 ½ cups of water. Bring to a boil and let simmer for 20 minutes. Once rice is cooked, add half of the cilantro and stir with a fork to incorporate. The Sauce: In a saucepan, add sour cream, the zest of 1 lime and the juice of ½ lime, cumin and chili powder. Stirring continuously, bring sauce to a boil for 30 seconds or until bubbly, and remove from heat. The Assembly: In a large mixing bowl, combine Queso Fresco, ½-cup cilantro and the steak. Mix well. Form four equal size balls. Now insert the balls into the peppers. This will require some forming of the ball, which will eventually take on a football shape. Divide rice equally among 4 individual serving boats. Place the stuffed peppers on top of the rice. Cover the stuffed peppers and rice with four equal parts of the sour cream mixture. Bake for 30 minutes in a 400°F Oven Sprinkle lightly with chili powder as a garnish and serve.

KOREAN RICE BOWL WITH STEAK, ASPARAGUS, AND FRIED EGG



Korean Rice Bowl with Steak, Asparagus, and Fried Egg image

Provided by Ivy Manning

Categories     Beef     Egg     Rice     Vegetable     Fry     Dinner     Lunch     Meat     Steak     Asparagus     Spring     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 16

1 tablespoon sesame seeds
3/4 teaspoon fleur de sel
1/2 teaspoon New Mexico chile powder
1 1/2 pounds New York strip steak, trimmed
1/4 cup soy sauce
3 tablespoons Asian sesame oil, divided
2 green onions, finely chopped
2 tablespoons sugar
1 tablespoon sake or dry Sherry
1 garlic clove, minced
1 1/2 pounds slender asparagus spears, trimmed
2 teaspoons vegetable oil plus additional for brushing
6 large eggs
6 cups freshly cooked medium-grain white rice
Korean hot pepper paste (kochujang)
Kimchi

Steps:

  • Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature.
  • Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.
  • Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.
  • Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny, 2 to 3 minutes.
  • Divide warm rice among bowls. Divide asparagus, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.

SPINACH-FETA RICE PILAF, SLICED STEAK WITH OREGANO SAUCE, AND BROILED TOMATOES WITH PARSLEY



Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 20

Extra-virgin olive oil, for liberal drizzling
2 tablespoons butter
1/2 cup orzo
1 onion, finely chopped
1 1/4 cup long grain rice
2 cups chicken stock
1 large bundle farm spinach, washed and dried
Freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 cup Greek feta crumbles
2 (1-pound) pieces flank steak (2-pounds total)
2 tablespoons extra-virgin olive oil, plus more for coating
4 cloves garlic, finely chopped
1 large shallot, finely chopped
1 red chile pepper, chopped or sliced
2 tablespoons chopped fresh oregano
2 tablespoons butter
1 lemon, juiced
6 plum tomatoes, halved
A generous handful flat-leaf parsley, thinly sliced

Steps:

  • For the rice: Heat a drizzle of extra-virgin olive oil and 2 tablespoons butter over medium heat in a saucepot with tight fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Preheat the broiler.
  • For the beef: Heat a cast iron griddle or a grill pan over medium-high heat. Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper. When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally. When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons extra-virgin olive oil, garlic, shallot, chile pepper, and oregano. Stir 2 to 3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.
  • For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat, and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.
  • For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes. Allow the meat to rest a bit then very thinly slice against the grain. Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.;

SIMPLY ELEGANT STEAK AND RICE



Simply Elegant Steak and Rice image

My hubby loves this recipe and it is so simple! Serve it over rice with a nice green salad on the side.

Provided by BarbiAnn

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

1 ½ pounds boneless round steak
1 ½ tablespoons vegetable oil
1 onion, diced
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sherry
1 ½ teaspoons garlic salt
1 (4.5 ounce) can mushrooms, drained, liquid reserved
1 cup white rice
2 cups water

Steps:

  • Cut steak into thin strips. In a large heavy skillet, on high heat, brown meat in oil. Add onions. Saute until tender.
  • Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender. Meanwhile, cook the rice.
  • To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 34.1 g, Cholesterol 69.2 mg, Fat 17.4 g, Fiber 1.2 g, Protein 28 g, SaturatedFat 5.4 g, Sodium 1048.7 mg, Sugar 2.1 g

CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS



Cuban Via Miami Feast: Mashed Plantains with Oh, Baby! Garlic-Tomato Shrimp on Top, Grilled Flank Steak with Lime and Onions, Quick Rice with Black Beans image

Gossip: Gloria Estefan's favorite album of hers is one she shares with many great guest artists. It's called "Unwrapped" and you might want to play it for mood music with this supper, as she did inspire its creation. It'll taste even better!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

6 tablespoons extra-virgin olive oil, divided, plus a little to drizzle
2 medium yellow skinned onions, 1 finely chopped, divided, 1 thinly sliced
3 cups chicken stock, divided
1 tablespoon plus 2 teaspoons ground cumin, divided
3 tablespoons fresh thyme, 5 or 6 sprigs, chopped
1 1/2 cups white rice
1 (14-ounce) can black beans
2 pounds flank steak
2 tablespoons grill seasoning blend ( recommended: Montreal Steak Seasoning by McCormick)
1 lime
3 green plantains (they like green bananas and are available in produce department)
Waxed paper
1 small green bell pepper, seeded and finely chopped
4 cloves garlic, cracked away from skin and finely chopped
1 pound small shrimp, peeled, deveined and coarsely chopped
Salt and pepper
1 lemon
1 (8-ounce) can tomato sauce
3 tablespoons finely chopped parsley leaves
Hot sauce (recommended: Tabasco)

Steps:

  • Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
  • Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
  • Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
  • Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
  • While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
  • Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.

CUMIN BEEF PEPPER STEAK AND BROWN RICE



Cumin Beef Pepper Steak and Brown Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 cup brown rice or brown and wild rice blend
Chicken stock
1 1/2 pounds flank steak
1 tablespoon whole cumin seeds or 1 rounded tablespoon ground cumin
1 tablespoon whole Sichuan peppercorns or 2 teaspoons ground Sichuan pepper
2 tablespoons ginger and garlic stir-fry oil or peanut oil
2 tablespoons ginger and garlic stir-fry oil or peanut oil
4 cloves garlic, chopped
2 to 3 small dried whole red chiles* or 1 tablespoon chile paste, such as sambal oelek
2 green bell peppers or large green mild frying peppers, seeded and thinly sliced
One 2- to 3-inch stick cinnamon
One 1-inch piece fresh ginger, peeled and ground
1 portobello mushroom, cleaned and sliced
1 onion, chopped
1/2 cup dry sherry
1 bunch scallions or spring onions, cut on the bias
1/4 cup tamari or aged soy sauce
Handful cilantro leaves

Steps:

  • Cook the rice using chicken stock according to the package directions. Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat.
  • Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing.
  • Toast the cumin and peppercorns in small skillet then grind in a spice mill.
  • Very thinly slice the meat on an angle, against the grain into bite-size pieces.
  • Heat a large skillet over high heat with the stir-fry oil. When the oil ripples and smokes, add the meat and cook until browned. Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices. Stir-fry until tender-crisp, 2 to 3 minutes. Add the sherry. Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro. Serve with rice.

CUBED STEAK AND RICE



Cubed Steak and Rice image

This is really a easy dinner to put together. I usually make it when I have things I need to do around the house. I put it in the oven, do my laundry, vaccum the house and when I'm done dinner is ready!!!

Provided by cooking_geek

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

4 cube steaks
salt and pepper, to taste
1 cup rice, uncooked
1 can beef broth
1 can consomme
1 cup water

Steps:

  • Brown and season steak.
  • Place in casserole dish.
  • Pour rice over steak.
  • Mix broth, consomme and water.
  • Pour over steak and rice.
  • Cover; cook about 1 hour at 400 degrees.
  • Serve Hot.

HAM STEAK AND WILD RICE CASSEROLE



Ham Steak and Wild Rice Casserole image

This is a great way to enjoy ham steak on a cold winter night.

Provided by MICHHUNO

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 1h25m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 pound fresh ham steak
1 (10 ounce) package frozen cauliflower and broccoli
1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
1 cup shredded Cheddar cheese
1 (4 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
2 teaspoons prepared yellow mustard
1 teaspoon curry powder
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil in a heavy oven-proof skillet over medium-high heat. Add ham and cook until browned all over, about 3 minutes per side. Remove from heat and cut ham into 4 serving pieces.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
  • Squeeze the pouch of wild rice mix to separate the rice. Combine rice and 2 tablespoons water in the skillet over medium heat. Cook and stir until rice is thoroughly heated, about 2 minutes. Spread rice evenly over the skillet. Cover with the cauliflower and broccoli. Layer the ham steak, Cheddar cheese, and mushrooms on top.
  • Blend celery soup, sour cream, mustard, and curry powder together in a bowl. Pour over the cheese and mushroom layers. Sprinkle with Parmesan cheese.
  • Bake in the preheated oven until ham steaks are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 647.3 calories, Carbohydrate 45.8 g, Cholesterol 129.5 mg, Fat 33.5 g, Fiber 3.3 g, Protein 41 g, SaturatedFat 16.7 g, Sodium 2265.8 mg, Sugar 3.7 g

CUBED STEAK AND WILD RICE



Cubed Steak and Wild Rice image

A very quick, easy, and inexpensive main dish to prepare. You can top this with sour cream before serving, if you'd like. Depending who will dine with me, I add some red pepper flakes for added pizzazz.

Provided by GRAYJETMAN

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 35m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 pound cube steak, cut into bite-sized pieces
1 (4.5 ounce) package long grain and wild rice mix
2 cups water
5 fresh mushrooms, sliced
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1 tablespoon onion powder

Steps:

  • In a skillet over medium heat, melt the butter, and saute the cube steak until evenly browned.
  • In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 23.5 g, Cholesterol 42.6 mg, Fat 12 g, Fiber 2.1 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 160.4 mg, Sugar 3.4 g

SWISS STEAK AND RICE



Swiss Steak and Rice image

Savory steak in a tomato sauce,over rice easy to make everyone loves it may add celery,mushrooms,too

Provided by pistolpackinpam59

Categories     One Dish Meal

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 -4 lbs cubed steak
1 large onion
1 green pepper
3 (28 ounce) cans whole tomatoes
4 garlic cloves
2 tablespoons basil
1 tablespoon oregano
1 teaspoon salt
1 teaspoon pepper
3 cups flour
1/2 cup olive oil
3 cups rice
2 tablespoons sugar

Steps:

  • Take a 6qt non stick pot.
  • put 4tbls olive oil heat.
  • add sliced onion,peppers,add.
  • 4 dice cloves garlic.
  • 1tbls oregano.
  • 2tbls basil.
  • salt,pepper to taste.
  • saute,add all tomatoes,add 2tbls sugar,simmer.
  • take large fry pan add 1/2 cup oil of choice.
  • heat oil.
  • 3 cups of flour in bowl add.
  • 2tps garlic powder.or 4cloves.
  • 2 tbls basil.
  • salt,pepper,mix.
  • coat steaks with flour put in hot oil.
  • brown both sides,about 3min on each side.
  • add to sauce,simmer for 45min to 1hour.
  • until steak is tender.
  • use any rice you like,minute rice is easy and fast.

COUNTRY-FRIED STEAK WITH GREEN BEANS AND RICE



Country-Fried Steak with Green Beans and Rice image

We've figured out how to whip up an indulgent Southern menu during the workweek: Just follow our four-step plan for down-home delights.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 10

1 cup long-grain white rice
2 large eggs
1 cup plus 1 teaspoon all-purpose flour
1/2 teaspoon paprika
4 minute steaks (each about 2 ounces and 1/4 inch thick)
Coarse salt and ground pepper
1/4 cup plus 1 teaspoon olive oil
1 1/2 cups whole milk
1 small onion, diced
3/4 pound green beans, trimmed

Steps:

  • Preheat oven to 250 degrees. Cook rice according to package instructions; cover, and set aside. In a wide, shallow bowl, beat eggs; in another, combine 1 cup flour with paprika. Season eggs, flour mixture, and steaks with salt and pepper. Dredge each steak in flour, then dip in egg; allow excess to drip off, then dredge in flour again.
  • In a large cast-iron or nonstick skillet, heat 1/4 cup oil over medium-high. Cook steaks in skillet until crust is golden, 3 to 4 minutes per side. Transfer to a baking sheet, and place in oven to keep warm.
  • Pour off all but 1 tablespoon oil from skillet. Add remaining teaspoon flour; cook, whisking until golden, about 30 seconds. Gradually add milk while whisking; raise heat to high, and boil until thickened, 4 to 5 minutes. Season gravy with salt and pepper. Cover, and set aside.
  • In a medium skillet, heat remaining teaspoon oil over medium-high. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add green beans and 1/3 cup water; cover, and cook until green beans are bright green, 1 to 2 minutes. Uncover; continue to cook until green beans are crisp-tender and onion begins to brown, 3 to 4 minutes more. Reheat gravy, thinning with milk if necessary. Serve steak with green beans, rice, and gravy.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD RICE PILAF



Oriental Flank Steak with Asparagus and Wild Rice Pilaf image

This low calorie peppery steak dinner (Cooking light, January 1999) is a delicious meal for the whole family. Prep time includes minimum marinating time.

Provided by ellie_

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

16 asparagus spears
1/3 cup low sodium soy sauce
1/4 cup sherry wine
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 clove garlic, minced
1 (1 lb) flank steaks or 1 (1 lb) boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onion

Steps:

  • Snap off tough ends of asparagus.
  • Cook asparagus in boiling water for 2 minutes or until crisp-tender.
  • Drain well and chill.
  • Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
  • Set aside.
  • Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
  • Marinate in regrigerature 1 hour, turning occasionally.
  • Remove asparagus and steak from bag, and discard mixture.
  • Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
  • Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
  • Place steak on a platter, and cover with foil.
  • Let stand for 5 minutes.
  • Cut steak diagonally across grain into thin slices.
  • Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
  • Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF



ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF image

Categories     Beef

Number Of Ingredients 13

Ingredients
16 asparagus spears
1/3 cup low-sodium soy sauce
1/4 cup dry sherry
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 (1-pound) flank steak or boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onions

Steps:

  • Preparation Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates. Nutritional Information Calories: 362 (39% from fat) Fat: 15.5g (sat 5.9g,mono 6.3g,poly 1.6g) Protein: 28.9g Carbohydrate: 26.7g Fiber: 5.5g Cholesterol: 60mg Iron: 5mg Sodium: 427mg Calcium: 97mg

CURRIED STEAK WITH SCALLION RICE AND PEAS



Curried Steak with Scallion Rice and Peas image

Store-bought Massaman curry paste is used to marinate lean flank steak and create a rich pan sauce in this five-ingredient dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 50m

Number Of Ingredients 7

1 pound flank steak, room temperature
Kosher salt and freshly ground pepper
3 tablespoons Massaman curry paste, such as Maesri
1 1/4 cups long-grain white rice
1/4 cup extra-virgin olive oil
1 bunch scallions (about 7), thinly sliced, white and light-green parts separated from dark-green tops
8 ounces sugar snap peas, trimmed and halved on the bias

Steps:

  • Season steak with salt and pepper. Brush with 1 tablespoon curry paste; let stand 10 minutes. Combine rice, 1 3/4 cups water, 1 tablespoon oil, and 3/4 teaspoon salt in a saucepan. Bring to a boil, then stir once, cover, and reduce heat to low. Simmer until rice is tender, about 15 minutes. Add white and light-green scallions; cover to steam.
  • Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add steak; cook, flipping once, 7 to 9 minutes for medium-rare. Transfer to a carving board. Reduce heat to medium. Add 1 tablespoon oil and remaining 2 tablespoons curry paste to skillet; cook 1 minute. Add 3/4 cup water; cook until reduced to 1/2 cup, 30 seconds. Transfer to a bowl; cover. Wipe skillet clean; add remaining 1 tablespoon oil and heat over medium. Add snap peas, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Fluff rice; stir in scallion tops. Slice steak against the grain; serve with rice, peas, and curry sauce.

TERIYAKI STEAK AND BROWN RICE DINNER



Teriyaki Steak and Brown Rice Dinner image

I tried this recipe on a whim and we love it, it is one of our favorites now.

Provided by Sarah Scheffer

Categories     Steaks and Chops

Number Of Ingredients 8

1 Tbsp oil
1 lb boneless beef sirloin steak, cut in strips
2 clove minced garlic
1 1/2 c water
1/3 c teriyaki sauce
2 c minute brown rice, uncooked
4 c broccoli florets
1 large red pepper, cut into strips

Steps:

  • 1. Heat Oil in a large skillet on high.
  • 2. Add beef and garlic. Cook and stir until steak is cooked to medium doneness.
  • 3. Add water, teriyaki sauce and rice; bring to a boil.
  • 4. Stir in broccoli and red pepper; return to boil.
  • 5. Reduce heat to low; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.

SAKE STEAK AND RICE



Sake Steak and Rice image

This is recipe from Nigella Lawson. I have tried this yet; but it sounds delicious. Posting here for safe keeping.

Provided by Cooking Queen

Categories     Japanese

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 13

3/4 lb steak fillet
1 cup basmati rice
2 cardamom pods
2 tablespoons cilantro leaves
1 teaspoon English mustard
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon garlic or 1 tablespoon chili oil
1/4 cup sake
1 tablespoon soy sauce
1/2 teaspoon fish sauce or 1/2 teaspoon brown rice vinegar
1 teaspoon Worcestershire sauce
1 teaspoon English mustard

Steps:

  • 1. In a frezeer bag or covered container, combine marinad ingredients, and add the steak. Leave to marinate a few hours or leave in the fridge for up to 2 days.
  • 2. Let the steak come to room tempature before you start cooking, and you can put on the rice on at the same time. Follow packet instructions for the rice, or rice cooker handbook or just put the rice in a pan, bruise the cardamon pods and put them in the rice. NOTE: Nigella never salts the rice, but it's up to you if you chose to do so.
  • 3. Heat a griddle pan and then get the steaks out of the marinade, cook the steaks 2 minutes a side or so, and remove the steaks, double wrap them in foil. Let them rest 10 minutes.
  • 4. Bring the sake to a boil in a saucepan, to let the alcohol evaporate. Take the pan of the heat and add the other sauce ingredients. Unwrap the steaks, removing to a wooden board for carving as you do so, and pour the red juices gathered in the foil into the pan of sauce. Arrange the rice on two plates or one big serving platter, and slice the steak into thin diagonal slices. Lay carved steak on top of rice and spoon over the sauce. Scatter the cilantro on top.

Tips:

  • Choose the right cut of steak: For this recipe, a flank steak, skirt steak, or hanger steak works well. These cuts are relatively thin and cook quickly, making them ideal for stir-frying.
  • Slice the steak against the grain: This will help to tenderize the meat and make it more flavorful.
  • Marinate the steak: Marinating the steak in a mixture of soy sauce, garlic, ginger, and brown sugar for at least 30 minutes will help to add flavor and moisture to the meat.
  • Cook the steak over high heat: This will help to create a nice sear on the outside of the meat while keeping the inside tender and juicy.
  • Don't overcook the steak: Overcooked steak will be tough and chewy. Cook the steak for just a few minutes per side, or until it reaches your desired level of doneness.
  • Serve the steak with rice and your favorite vegetables: This is a classic dish that is sure to please everyone at the table.

Conclusion:

Steak and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can cook a perfect steak every time. So next time you're looking for a quick and tasty meal, give this recipe a try.

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