Prep 10 mins
Cook 50 mins
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.
- 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)
- In a blender, cover chilies with 3/4 cup boiling water. Let stand until softened, about 15 minutes.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.