Ingredients
Scale
- 2 teaspoons olive oil
- 1 1/2 pounds steak cut into stir fry strips
- 1 teaspoon seasoned salt divided
- 2 cups beef broth
- 1 1/2 cups medium grain rice uncooked
- 1 red onion sliced
- 1 bell pepper sliced into strips (or baby bell peppers as shown here)
- 8 ounces mushrooms sliced (I used baby bella mushrooms.)
- 1 cup grape tomatoes halved
- 4 slices provolone cheese
- pickled jalapeños optional
Instructions
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Heat oil in a 10″ skillet over medium-high heat. Add steak strips, and sprinkle with about 1/2 teaspoon seasoned salt. Stir fry for 2-3 minutes just until outside is cooked. (If you are not slow cooking the meat, cook to desired doneness and skip step two.)
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Pour beef broth over meat just to cover it. (You may not need the full amount). Bring to a simmer, reduce heat to medium-low and cover. Simmer for 1 1/2 to 2 hours until meat is fork tender. Check meat every half hour or so and add broth or water if it starts to dry out.
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Cook rice according to package directions. Meanwhile, transfer meat and juices to a bowl, and cover with foil to keep warm.
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Heat the same skillet over medium-high heat, and add sliced onions and bell peppers. Stir fry for about 5 minutes, and then add garlic and mushrooms. Sprinkle with about 1/2 teaspoon seasoned salt, and continue cooking and stirring until vegetables are tender.
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Return meat to skillet, leaving most of the juices behind. Add tomatoes, and cook 1-2 minutes longer just to warm up meat. Turn off heat.
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To serve, divide cooked rice between four bowls, and scoop meat and vegetables over the rice. Place a slice of cheese on top, with jalapeños on the cheese if desired. You can microwave each bowl for about 20 seconds to melt the cheese completely.
Notes
Passive Time – 120 minutes
- Prep Time: 10
- Cook Time: 20