Mexican Pepper Steak With Brown Rice

Submitted by Halcyon Eve

"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."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

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.