Speedy Steaks With Vegetables

This comforting Speedy Steaks with Vegetables dish is the ultimate weeknight lifesaver. Tender 4-ounce cubed steaks are quickly browned and then simmered in a savory, umami-rich sauce made from beef broth, cornstarch, and plenty of Worcestershire sauce. The dish is balanced with fresh, crisp-tender broccoli and zucchini that absorb the delicious flavors of the gravy. It’s a hearty, protein-packed meal that feels indulgent but comes together in under twenty minutes.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 599.5

Dietary: Gluten-free

Description

This comforting Speedy Steaks with Vegetables dish is the ultimate weeknight lifesaver. Tender 4-ounce cubed steaks are quickly browned and then simmered in a savory, umami-rich sauce made from beef broth, cornstarch, and plenty of Worcestershire sauce. The dish is balanced with fresh, crisp-tender broccoli and zucchini that absorb the delicious flavors of the gravy. It’s a hearty, protein-packed meal that feels indulgent but comes together in under twenty minutes.

Ingredients

6 whole Cubed steaks, 4 oz each
2 cups Broccoli florets
2 1/2 tablespoons Worcestershire sauce
1 1/2 cups Beef broth
5 tablespoons Oil, divided
1 1/2 tablespoons Cornstarch
2 cups Zucchini, sliced
1/2 teaspoons Salt

Directions

1
Brush the cubed steaks with 2 tablespoons of Worcestershire sauce and let them stand for 5 minutes.
2
Heat 3 tablespoons of oil in a large skillet over medium-high heat.
3
Add the sliced zucchini to the skillet and sauté for 3 minutes.
4
Add the broccoli florets to the skillet and sauté for 2 minutes longer until crisp-tender.
5
Remove the vegetables from the skillet using a slotted spoon and set aside, keeping them warm.
6
Add the remaining 2 tablespoons of oil to the hot skillet.
7
Brown the marinated steaks in the skillet, cooking for about 2 minutes on each side.
8
In a small bowl, combine the beef broth, cornstarch, salt, and the remaining 1/2 tablespoon of Worcestershire sauce until smooth.
9
Pour the broth mixture into the skillet with the steaks and cook, stirring occasionally, until the sauce thickens, about 2 minutes.
10
Return the sautéed vegetables to the skillet and toss to coat in the gravy, heating through for 1 minute.
11
Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 599.5kcal

% Daily Value *
Total Fat 43.1g67%
Saturated Fat 13.0g65%
Cholesterol 123.0mg41%
Sodium 791.5mg33%
Total Carbohydrate 4.7g2%
Dietary Fiber 1.2g5%
Sugars 2.9g
Protein 45.2g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the gravy has thickened too much.

You can substitute the cubed steaks with cube steak alternatives or even thin-cut sirloin steaks. For the vegetables, try adding sliced carrots, bell peppers, or green beans for extra crunch and color. If you prefer a darker sauce, add a tablespoon of soy sauce along with the Worcestershire.

This dish is excellent served over steamed rice, mashed potatoes, egg noodles, or cauliflower rice for a lower-carb option. A side of crusty bread is perfect for soaking up the savory gravy.

Ensure your skillet is hot before adding the steaks to get a nice sear. Do not overcrowd the pan when browning the meat, as this can cause the steaks to steam rather than brown. Cook in batches if necessary.

Keywords: beef, cubed steak, broccoli, zucchini, worcestershire sauce, beef broth, cornstarch, gravy, weeknight dinner, quick meal, sautéed vegetables, savory, comfort food, easy recipe, family dinner, skillet meal, tender steaks, beef stew alternative, low carb friendly, high protein, american cuisine, dinner ideas

Read it online: https://www.chefs-mate.com/recipe/speedy-steaks-with-vegetables/