Mexican Pepper Steak With Brown Rice |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Adapted from a Sunset Magazine special edition, Sunset Weeknight. The original recipe was for flank steak, but I've changed it a little to use a leaner cut of beef. Ingredients:
1 lb beef beef eye round, trimmed of fat |
3 dried ancho chiles, rinsed, stemmed, seeded, and cut into 1 inch pieces |
6 tablespoons lime juice |
1 tablespoon minced garlic |
1/2 teaspoon cayenne |
1/2 teaspoon salt (approximately) |
2 cups uncooked brown rice |
1 tablespoon olive oil |
1 lb sweet bell pepper, trimmed, seeded, and cut into thin strips lengthwise (red and yellow) |
1 red onion, peeled and cut into thin slivers lengthwise |
1/4 cup chopped fresh cilantro leaves (coriander leaves) |
Directions:
1. In a blender, cover chilies with 3/4 cup boiling water. Let stand until softened, about 15 minutes.
2. Meanwhile, rinse beef and pat dry. Cut across the grain into 1/8 inch thick slices and place in a non-reactive bowl (such as glass).
3. Add lime juice, garlic, cayenne, and 1/2 tsp salt to soaked chilies. Blend until smooth. Pour over beef strips, cover, and chill for 30 minutes.
4. Meanwhile, in a 3-4 quart pan over high heat, bring 4 cups water and the rice to a boil. Cover, reduce heat, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.
5. After beef has marinated and while rice cooks, heat olive oil in a 10-12 inch skillet over high heat. Lift beef out of marinade with a slotted spoon, reserving marinade, and add to pan. Stir-fry until no longer pink, about 3 minutes. Transfer to a bowl.
6. Add peppers and onions to pan. Stir-fry until limip, about 5-6 minutes. Return beef to pan along with reserved marinade. Bring to a boil; cook, stirring 1-2 times, for 1 minute.
7. Spoon rice into four wide, shallow bowls. Top with equal portions of beef mixture and sauce. Sprinkle with cilantro, and season to taste with salt.
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