Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Either a nonstick or a heavy skillet will work well for this dish.
Ingredients[]
- 1/2 cup fresh lime juice (about 6 limes)
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 garlic cloves, chopped
- 2 (10-ounce) boneless sirloin steaks, trimmed and cut into 1/4-inch strips
- 2 teaspoons olive oil
- 2 cups sliced onion
- 1 cup yellow bell pepper strips
- 1 cup red bell pepper strips
- 3 cups hot cooked long-grain rice
Directions[]
- Combine first 7 ingredients in a large zip-top plastic bag; add steak strips to bag.
- Seal and marinate in refrigerator 1 hour, turning bag occasionally.
- Remove steak from bag, reserving marinade.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add steak; cook 5 minutes, stirring frequently.
- Add reserved marinade, onion and bell peppers; cook 6 minutes or until liquid almost evaporates.
- Serve over rice.
Yield: 4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)