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Nov 28, 2010

Roast Beef Skillet Meal

2 Tb. cooking oil (I used safflower)
2 medium carrots, sliced
1 medium onion, chopped
1 large zucchini, cut in chunks
2 – 3 cloves garlic, chopped
2 Tb. red cooking wine (or dry red wine)
2 c. leftover roast beef, cubed
2 c. cooked rice and/or quinoa
beef broth or water for cooking the rice/quinoa
salt & pepper

If you don’t have leftover rice or quinoa to use, get that started cooking.  Heat the cooking oil in a large skillet.  Chop the onions and carrots and sauté them in the oil until about half cooked.  Add the zucchini and cook until almost tender.  Clear a little space in your skillet and add the garlic.  Let it sizzle and cook a minute until golden and aromatic.  Move everything to one side of your skillet.  Add the beef and red wine and heat for a couple of minutes, then stir it in with the vegetables.  When the meat is hot through, add the hot rice and/or quinoa and mix together.  Add salt and pepper to taste.

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