Beef and Vegetable Skewers in a Skillet

1 Reviews
100% would make this recipe again

Beef, bacon, bell peppers, onions and mushrooms on skewers cooked on the stovetop.

A «juicy» alternative to outdoor grilling.

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Preparation : 10 min Cooking : 10 min
290 calories/serving

Ingredients

200 g rib eye steak, or strip loin, cut into 2 cm cubes
1/2 green peppers, cut into 2 cm squares 80 g
3 slices bacon, cut into 2 cm squares 60 g
1/2 onions, cut into small segments 100 g
12 button (white) mushrooms, whole or halved 170 g
6 bamboo or wooden skewers
1 tbsp olive oil 15 mL
1 pinch salt [optional]
ground pepper to taste [optional]
1 1/4 tsp herbes de Provence 1 g
2 tbsp white wine [optional] 30 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Dice the beef into 2 cm cubes. Cut the bell pepper and bacon into squares of about the same size as the beef. Cut the onion into small segments. Leave the mushrooms whole, if similar in size as the rest, otherwise, cut them in half. Alternate the meat and vegetable pieces on wooden skewers. Do not press them too tightly and leave about 2 cm empty space on one end of the skewer to facilitate handling.
  2. Heat the oil in a pan over medium-high heat. Add the skewers and sauté, with frequent turning, for 8-10 min until the meat has turned brown. Lower the heat to 'medium', then season with salt, pepper, and aromatic herbs. Deglaze with the wine (optional), cook 2 min, then cover and cook a couple more minutes.
  3. Place the skewers on the warmed plates, sprinkle with the cooking juices then serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

290

Fat

18 g

28 %

Saturated 5.5 g
+ Trans 0.3 g

29 %

Cholesterol

50 mg

Sodium

230 mg

10 %

Carbohydrate

8 g

3 %

Fibre

1 g

6 %

Sugars

3 g

Net Carbs

7 g

Protein

24 g

Vitamin A

1 %

Vitamin C

37 %

Calcium

3 %

Iron

21 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Potassium, Selenium, Vitamin B12, Vitamin B2, Zinc
Good source of  :
Copper, Iron, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B6, Vitamin C
Source of  :
Folacin, Magnesium, Manganese, Vitamin D, Vitamin E, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 2 ½
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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