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iris' s mixed skillet

(1 rating)
irislynn avatar
Recipe by
iris mccall
@irislynn
chicago, IL

I knew what I wanted but didn't know how it would come together. It came out just fine with the ginger and oyster sauce giving me the Asian flavor I was looking for. I had a good amount of reserved juices which gave the rice the creamy consistency my boys prefer. I am generally heavy handed with seasonings, but struck the right note here. For health reasons I limited my portion and had a side of kale. You might not see it in the picture, but the shredded steak and shrimp are underneath the chicken combined with the rice I hope you enjoy it.

(1 rating)
yield 6 generously
prep time 1 Hr
cook time 2 Hr 30 Min
method Stove Top

Ingredients For iris' s mixed skillet

  • 1&1 / 2 lb
    round steak, reserve juices
  • 1 bag
    cooked medium shrimp, tail off 41-60 count
  • 8
    chicken pieces i used wings
  • 2 c
    cooked rice, i used jasmine
  • 1 c
    green onions, yellow onion and bell pepper
  • 1/2 c
    cilantro, torn
  • 2 stick
    butter
  • 2 Tbsp
    ginger, i used tube
  • 1 Tbsp
    basil, i used tube
  • 3/4 c
    oyster sauce
  • sea salt, fresh black pepper, emeril s essence, and mesquite season, i used a-1

How To Make iris' s mixed skillet

  • 1
    Heat oven to 325° season round steak cover with foil and cook in oven til it falls apart.
  • 2
    Season wings and bake 1 hour foil covered. After the hour remove foil and let wings brown.set aside .
  • 3
    Place shrimp in microwave safe bowl, add 2T. Butter, a good squeeze of ginger, cilantro, and basil microwave on high for and a half minutes.set aside.
  • 4
    Take cooked rice add the remaining butter, stir, add the onions and bell pepper, stir.
  • 5
    Take the juices from your steak, shrimp and chicken and stir into rice.
  • 6
    Shred the steak adding it to the rice. Also add shrimp and combine again. Last put chicken wings on top and heat thru. Serve hot.
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