Steak and veggie tossed skillet

So tonight I had one of those end-of-week nights when I scanned the kitchen for something reasonable (“No, we can’t have cereal for dinner. Again.”) to make all of my people for dinner, only to discover I probably should have purchased groceries a few days ago. So as I scanned, I made a wish. This helps sometimes. (I wished for lobster, if we’re being honest. Steamed, served piping hot with drawn butter, and already on my table). But that didn’t happen. Instead, I found some veggies. and they reminded me of a couple tiny but tasty grass-fed steaks I had in the freezer (Yes, grass-fed = veggies in my mind, stick with me), and so I got out my serious dicing knife, chopped for a few minutes, and into a pan everything went!

This is a nice meal if you’re in a rush. 20 minutes and you’re good—the most time consuming part is dicing ALL THE THINGS. But once that’s done, it’s basically a case of toss-it-in-the pan and la-la-la, dinner.
Enjoy!

STEAK AND VEGGIE TOSSED SKILLET

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2 nicely cut small steaks—sliced very thin
2-3 red and/or yellow peppers—sliced
2-3 green and/or yellow summer squash—sliced in rounds
1 container of Chanterelle mushrooms
1-2 cups of fresh spinach
3 Tablespoons peanut Oil
1 teaspoon diced garlic
1 teaspoon diced onion
salt and pepper to taste

In a large sauté or stir-fry pan, heat peanut oil on med-high heat. Add steak, sliced very thin, along with garlic and onions. Toss until coated evenly with oil and cook through, 5-6 minutes. Add peppers, cook for a minute, followed by summer squash, and mushrooms. Add the spinach last and cook until just wilted. Serve hot.

One thought on “Steak and veggie tossed skillet

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