Steak & Chicken Recipe
Served with Fried Rice, Veggies & House Salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Fried Rice
Veggies
House Salad
Method
Cooking the Steak and Chicken
- 1
Prepare the Meat
Season the steak and chicken breast with salt and pepper on both sides.
- 2
- 3
Cook the Chicken
In the same skillet, cook the chicken breast for 6-8 minutes on each side until fully cooked (internal temperature should reach 165°F). Remove from heat and let rest.
Fried Rice Preparation
- 4
Scramble the Eggs
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Beat the eggs in a bowl and pour into the skillet. Scramble until fully cooked, then set aside.
- 5
Cook the Vegetables
In the same skillet, add the remaining tablespoon of oil. Add the frozen mixed vegetables and bell peppers, sauté for 3-4 minutes until tender.
- 6
Veggies Preparation
- 7
Steam the Veggies
In a pot with a steaming basket, steam the broccoli, carrots, and bell peppers for about 5-7 minutes until tender but still crisp.
House Salad Preparation
- 8
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
- 9
Dress the Salad
Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Toss gently to combine.
