Mexican Pepper Steak With Brown Rice Recipes

CUMIN BEEF PEPPER STEAK AND BROWN RICE

Steps:

• Cook the rice using chicken stock according to the package directions. Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat.
• Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing.
• Toast the cumin and peppercorns in small skillet then grind in a spice mill.
• Very thinly slice the meat on an angle, against the grain into bite-size pieces.
• Heat a large skillet over high heat with the stir-fry oil. When the oil ripples and smokes, add the meat and cook until browned. Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices. Stir-fry until tender-crisp, 2 to 3 minutes. Add the sherry. Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro. Serve with rice.

PEPPER STEAK AND RICE

Steps:

• Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
• Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
• Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
• In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

MEXICAN FLANK STEAK WITH BROWN RICE

Steps:

• Rinse beef and pat dry; cut across the grain into 1/8-inch-thick slices and place in bowl.
• In a blender, cover dried chiles with 3/4 cup boiling water; let stand until chiles are soft, about 15 minutes.
• Add lime juice, garlic, cayenne and 1/2 teaspoon salt and whirl until smooth.
• Pour over Beef, cover and chill for 30 minutes.
• In a 3-to 4-quart pan over high heat, bring 4 cups water and brown rice to a boil.
• Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.
• Meanwhile, pour oil into a 10-to-12-inch frying pan over high heat.
• When oil is hot, lift beef from marinade with slotted spoon (reserve marinade) and add to pan.
• Stir until meat is no longer pink, about 3 minutes.
• Transfer meat to plate or bowl, Add peppers and onions to pan; stir frequently until limp, 5 to 6 minutes.
• Return beef to pan along with marinade; bring to boil and cook, stirring once or twice for 1 minute.
• Spoon rice into bowls and top equally with beef, vegetables and sauce.
• Sprinkle with Cilantro.
• Add salt to taste.

PEPPER, STEAK AND RICE

Steps:

• Cut steak into bite-size pieces and brown in a large skillet with a little oil.
• While browning cut bell pepper and onion into bite-sized pieces.
• Just cover the now-browned meat with water and add onion and pepper.
• Add soy sauce and one can of water chestnuts.
• Simmer for 20 minutes.
• Dissolve corn starch in cool water and add to the mixture to thicken.
• Serve over rice.
• enjoy!

MEXICAN PEPPER STEAK WITH BROWN RICE

Steps:

• 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.