Mexican Pepper Steak With Brown Rice Recipes

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.

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-STYLE PEPPER STEAK

Steps:

• In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
• Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates. Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.

BROWN RICE BOWLS WITH STEWED PEPPERS

Steps:

• Cut tops off peppers, then cut lengthwise into sections along creases. Remove seeds and membranes. Slice sections crosswise.
• Heat oil in a large heavy skillet over medium heat and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add sweet peppers and, if using, chiles. Cook, stirring often, until peppers have softened slightly, about 5 minutes. Add salt to taste and continue to cook for another 5 minutes, until peppers are tender.
• Add tomatoes, sugar, basil sprig and black pepper. Bring to a simmer and cook, stirring from time to time, until tomatoes have softened and cooked down, 5 to 10 minutes.
• Cover skillet, reduce heat and simmer for another 10 minutes, stirring occasionally, until mixture is thick and fragrant. Stir in slivered basil. Taste and adjust seasonings. Keep warm.
• Make Parmesan crisps: Heat oven to 350 degrees. Line 1 or 2 baking sheets with silicon mats or parchment. Spoon heaped tablespoons (about 1/2 ounce) grated Parmesan onto silicon mat or parchment, then use a spoon to flatten rounds until they are about 4 to 4 1/2 inches in diameter and very thin. They should be about 2 inches apart. Bake 9 to 10 minutes, switching pans front to back, until the cheese is brown and lacy. Remove from heat and allow the rounds to cool. Once cooled, they should be crisp all the way through.
• Spoon rice into bowls. Top with peppers. Garnish with torn leaves of fresh basil and a Parmesan crisp.

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.

STEAK AND RICE

Steps:

• Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
• In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.
• Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.
• Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
• To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.