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One-Pan Beef and Barley Pilaf
Earthy dried porcini and fresh white mushrooms build a deep, savory base for this hearty skillet meal. Thinly sliced top round steak stays incredibly tender when seared quickly, then gets tossed with a splash of soy sauce for extra umami. The pearl barley simmers directly in chicken broth and the reserved mushroom soaking liquid, absorbing every bit of flavor as it cooks. It's a comforting, protein-packed bowl you'll want to keep in your regular rotation.
Equipment
- Skillet
Ingredients
- 3 cups boiling water
- 1 (½-ounce) package dried porcini mushrooms
- 1 pound beef top round steak, ¾ inch thick
- 1 teaspoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1 (8-ounce) package sliced white mushrooms
- 2 medium carrots, peeled, cut lengthwise in half, then crosswise into ¼-inch-thick slices
- 1 medium onion, finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 1½ cups pearl barley
- 1 (14½-ounce) can low-sodium chicken broth
- ½ cup loosely packed fresh parsley leaves
- 1. Into medium bowl, pour boiling water over porcini; let stand 10 minutes.
Instructions
- 1Pour 3 cups of boiling water over the dried porcini mushrooms in a medium bowl. Let them soak for 10 minutes to soften.
- 2Cut the steak lengthwise in half. Hold your knife at a slanted angle, almost parallel to the cutting board, and slice each half crosswise into very thin strips about 1/8-inch thick. Slicing against the grain ensures the lean meat stays tender.
- 3Heat the olive oil in a large, deep skillet over medium-high heat. Add half of the sliced steak and cook for about 2 minutes, stirring constantly until the meat loses its pink color. Transfer the cooked beef to a medium bowl and repeat with the remaining steak.
- 4Toss the cooked steak with the soy sauce and set aside.
- 5In the same skillet, add the sliced white mushrooms, carrots, chopped onion, salt, black pepper, and dried thyme. Cook over medium-high heat for about 10 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch.
- 6Use a slotted spoon to lift the soaked porcini mushrooms out of their hot water, reserving the liquid. Rinse the porcini well to wash away any grit, then chop them coarsely. Pour the reserved soaking liquid through a sieve lined with a paper towel into a bowl to remove any remaining sand.
- 7Stir the pearl barley, chicken broth, chopped porcini, and the strained mushroom liquid into the skillet with the vegetables. Bring the mixture to a boil over medium-high heat.
- 8Lower the heat to medium-low, cover the skillet, and simmer for 35 to 40 minutes. Stir occasionally until the barley and vegetables are tender and most of the liquid has absorbed.
- 9Stir the reserved steak and fresh parsley into the skillet. Heat everything together for 1 to 2 minutes until warmed through.
Notes
- Technique: Slicing top round steak thinly across the grain is essential to keep this lean cut of beef tender.
- Prep: Don't skip straining the mushroom soaking liquid through a paper towel. Dried mushrooms often carry hidden grit that can ruin the texture of your dish.
- Storage: Keeps well in the fridge for up to 4 days in an airtight container. The barley will continue to absorb liquid, so you might need a splash of broth when reheating.