Going back to the question you posed earlier about French skillet vs. a saute pan, I've found that my saute pan is one item I would be hard pressed to do without.
I have this one:
Calphalon Simply Easy System 5 Qt. Covered Saute Pan - Cookware - Kitchen - Macy's
Normally I haven't been totally in love with non-stick, but I really like this pan quite a bit. Like you, I prefer dinners that are mostly meat and vegetables, and I find it's easy to make an entire meal in this one pan.
First, I fry up the meat, then set it aside tented under foil to rest. While the meat is resting, I wipe out the pan with a paper towel, put about a half inch of water in the bottom, add my vegetables, cover, and steam them for 2-3 minutes. They should still be a little crisp. Then I strain off the water, reduce the heat to medium high and add some oil or butter to the pan. All you want to do at this point is quickly stir fry the vegetables to give them a little color and finish cooking them through.
That's it. Meat and vegetables in a single pan that's extremely easy to clean.