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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beef With Brown Rice & Vegetables

Source: The Healthy Beef Cookbook

Marinated pan seared steaks served with mixed vegetables and brown rice.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	421.9

Total Carbs	25.0 g

Dietary Fiber	3.3 g

Sugars	3.2 g

Total Fat	20.9 g

Saturated Fat	5.0 g

Unsaturated Fat	0.3 g

Potassium	0.0 mg

Protein	32.4 g

Sodium	475.1 mg

Dietary Exchanges 20.9 Fat, 3.2 Meat, 1.4 Starch, 3.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Cut beef steak crosswise into four equal pieces.
Place steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes.
Remove steaks from marinade; discard marinade. Season steaks with lemon pepper seasoning.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare to medium doneness, turning once.
Meanwhile, cook rice according to package directions, including salt but omitting butter. When adding rice to saucepan, stir in vegetables.
When rice is done, stir in 2 tablespoons dressing.
Serve with steaks. Sprinkle with cheese, if desired.