Mexican Pepper Steak With Brown Rice

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.