Savory Steak and Pork Skillet with Garden Peas

Name: Savory Steak and Pork Skillet with Garden Peas
Total time: 25 min
Yield: 3 people
Ingredients: 9 oz Beef Steak; 9 oz Pork Steaks; 1 cup Fresh Peas; 5 oz Brussel Sprouts; 7 oz Stir Fry Vegie Mix; 2 tbsp Olive Oil; 1 tbsp Butter

Under 30 MinsHigh ProteinStovetopDinnerComfort FoodAmerican

Medium

25min

520kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty, high-protein mixed grill skillet featuring tender beef and pork seared with a medley of garden-fresh vegetables.

Experience the ultimate high-protein dinner with this Savory Steak and Pork Skillet with Garden Peas. This recipe is a meat-lover's dream, combining the rich, deep flavors of beef steak with the juicy, tender profile of pork steaks. By searing them together in a single pan, you create a complex fond that coats the accompanying vegetables in incredible flavor. The Savory Steak and Pork Skillet with Garden Peas is not just about the meat; it’s a balanced meal that utilizes your freshest greens. We incorporate crisp brussel sprouts, a colorful stir fry veggie mix, and sweet, popping peas to provide a textural contrast and a boost of nutrients. This dish is perfect for those busy weeknights when you want something substantial yet quick to prepare. Using a heavy skillet allows for that perfect Maillard reaction, giving the meat a golden-brown crust while keeping the interior succulent. The addition of stir fry vegies ensures every bite is packed with variety, from crunchy carrots to tender bok choy, while the peas add a touch of natural sweetness that balances the savory notes of the seasoned meats. Whether you are meal-prepping for a high-performance week or serving a hearty family dinner, the Savory Steak and Pork Skillet with Garden Peas is a versatile, one-pan solution that minimizes cleanup without sacrificing gourmet quality. Pro tip: ensure your pork steaks are fully thawed before hitting the pan to ensure even cooking alongside the beef.

Ingredients

250 g Beef Steak (1 medium steak)
250 g Pork Steaks (2 small steaks)
1 cup Fresh Peas
150 g Brussel Sprouts (about 1 cup, halved)
200 g Stir Fry Vegie Mix (about 1½ cups)
2 tbsp Olive Oil
1 tbsp Butter

Instructions

1
Pat the beef steak and pork steaks dry with paper towels. Season both sides generously with salt and pepper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
3
Place the beef steak and pork steaks in the pan. Sear for 4–5 minutes per side, or until the pork is cooked through and the beef reaches your preferred doneness. Remove the meat from the pan and let it rest on a plate.
4
In the same pan (keeping the flavorful fats), add the halved brussel sprouts cut-side down. Cook for 3 minutes without stirring until charred.
5
Add the stir fry vegie mix and butter to the pan. Sauté for another 4 minutes until the vegetables are tender-crisp.
6
Toss in the peas and cook for 1–2 minutes just until they are bright green and heated through.
7
Slice the rested beef steak and pork steaks into strips. Return the meat and any accumulated juices to the skillet, tossing quickly with the vegetables to combine.
8
Serve immediately while hot.

Chef's Tips

•Since your pork steaks were frozen, ensure they are completely defrosted and brought to room temperature before cooking to ensure the center cooks as fast as the surface.
•If the pan looks too dry when adding the vegetables, add a tiny splash of water or stock to help deglaze the flavorful brown bits from the meat.
•Don't crowd the pan when searing the steaks; if your skillet isn't large enough, sear the beef and pork in two batches.