Roast Beef Skillet Meal
Recipe type: Main
  • 2 Tablespoon cooking oil (I used safflower)
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 large zucchini, cut in chunks
  • 2 – 3 cloves garlic, chopped
  • 2 Tablespoon red cooking wine (or dry red wine)
  • 2 cup leftover roast beef, cubed
  • 2 cup cooked rice and/or quinoa
  • beef broth or water for cooking the rice/quinoa
  • salt & pepper
  1. If you don’t have leftover rice or quinoa to use, get that started cooking.
  2. Chop the onions and carrots and sauté them in the oil until about half cooked.
  3. Add the zucchini and cook until almost tender.
  4. Clear a little space in your skillet and add the garlic. Let it sizzle and cook a minute until golden and aromatic.
  5. Move everything to one side of your skillet. Add the beef and red wine and heat for a couple of minutes, then stir it in with the vegetables.
  6. When the meat is hot through, add the hot rice and/or quinoa and mix together.
  7. Add salt and pepper to taste.
Recipe by Gluten-Free Homemaker at