Quick Beef and Root Vegetable Skillet
A hearty and flavorful skillet meal featuring thinly sliced beef quickly seared with seasonal root vegetables like carrots and parsnips, offering a balanced and satisfying lunch option that's ready in minutes.
Ingredients
- Beef Sirloin150 g
- Beef Broth50 ml
- Carrots100 g
- Onion40 g
- Garlic5 g
- Olive Oil8 ml
- Salt1 g
- Black Pepper0.5 g
- Parsnips80 g
- Dried Thyme0.5 g
Instructions
- 1Step 1
Thinly slice 300 grams of beef sirloin across the grain. Season with 2 grams of salt and 1 gram of black pepper. (Prep: 2 minutes)
- 2Step 2
Peel and thinly slice or julienne 200 grams of carrots and 160 grams of parsnips. Chop 80 grams of onion and mince 10 grams of garlic. (Prep: 4 minutes)
- 3Step 3
Heat 16 milliliters of olive oil in a large skillet over high heat. Add the beef and sear quickly for 2-3 minutes, stirring, until browned but still tender. Remove beef from skillet and set aside. (Cook: 3 minutes)
- 4Step 4
Add the chopped onion, sliced carrots, and sliced parsnips to the same skillet. Sauté for 3 minutes until vegetables begin to soften. Add the minced garlic and dried thyme, and cook for another 1 minute until fragrant. (Cook: 4 minutes)
- 5Step 5
Pour in 100 milliliters of beef broth and scrape up any browned bits from the bottom of the pan. Return the seared beef to the skillet and toss to combine. Cook for 1 minute until heated through. (Cook: 1 minute)
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