Winter Beef Kabobs: A Skillet Recipe for Cozy Nights
A winter dinner does not need an outdoor grill. Our kabob meat is prepared for quick, high-heat cooking, making it a useful starting point for a skillet meal when the weather keeps you inside. Think of this as the flavors of a beef kabob—beef, peppers and onions—served straight from the pan.
Kabob meat and stew meat need different plans
Both are sold as beef cubes, but their intended cooking methods differ. Big Horn Mountain Farms describes kabob meat as a quick-cooking cut for skewers and high-heat meals. Our stew meat is intended for slow cooking, soups and braises. Choose kabob meat for this recipe; a package labeled stew meat may need a long simmer to become tender.
You will also see kabobs spelled kebabs. Here we are cooking the pieces loose in a skillet, without skewers, so you can turn each piece and cook the vegetables separately.
Skillet beef kabobs with peppers and onions
Serves 3–4 with a side. Prep: about 15 minutes, plus thawing if needed. Cooking: approximately 15–25 minutes, depending on cube size, pan and batches. Use a thermometer rather than the clock to judge the beef.
Ingredients
1 pound BHMF kabob meat, fully thawed
2 bell peppers, cut into bite-size pieces
1 medium onion, cut into wedges
2 tablespoons cooking oil, divided
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and black pepper to taste
1 tablespoon lemon juice, for serving
Cooked rice, roasted potatoes or warm bread, for serving
Method
Thaw frozen beef in the refrigerator. Pat the cubes dry, then season with paprika, oregano, salt and pepper. Keep raw meat separate from ready-to-eat foods.
Warm 1 tablespoon oil in a large skillet over medium-high heat. Cook the peppers and onion until browned in places and softened to your preference. Transfer to a clean bowl.
Add the remaining oil. Cook the beef in a single layer, working in batches rather than crowding the pan. Turn the cubes to brown multiple sides. Reduce the heat if the outside browns faster than the center cooks.
Check several of the larger pieces with a food thermometer, inserting the probe into their centers from the side. For whole-cut beef pieces, reach at least 145°F, then allow a three-minute rest before eating.
Add the garlic near the end of cooking and stir briefly so it does not scorch. Return the vegetables to the pan to warm through. Let the beef complete its rest, finish with lemon juice and serve with your chosen side.
Make it work for your kitchen
Use mushrooms in place of one pepper, or serve the beef over warm rice bowls. Bigger cubes need more cooking time; if you cut them smaller, aim for a consistent size. Avoid pushing the pan to maximum heat when the beef is browning too quickly. A seared exterior alone does not confirm a safe center.
Store leftovers safely
Refrigerate leftovers within two hours, or within one hour if the temperature is above 90°F. Use shallow containers, keep refrigerated leftovers for three to four days, and reheat to 165°F.
Comments