| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Boneless beef top sirloin steak |
| 1 1/2 |
tb |
Olive oil |
| 1/2 |
c |
Chopped green bell pepper |
| 1/3 |
c |
Chopped onion |
| 1 |
|
Clove garlic, crushed |
| 3/4 |
c |
UNCOOKED reg. long grain rice |
| 2 |
ts |
(or so 🙂 chili powder |
| 3/4 |
|
Tspsns salt |
| 1/8 |
ts |
Freshly ground black pepper |
| 1 |
cn |
Mexican-style diced tomatoes (14.5 oz), UNDRAINED |
| 1 |
c |
Water |
| 3/4 |
c |
Frozen peas, defrosted |
INSTRUCTIONS
(from National Cattleman's Beef Assoc.)
1. Heat oven to 350. Trim fat from steak. Cut steak lengthwise in half, and
then crosswise into 1/4 thick strips.
2. In ovenproof Dutch ove, heat oil over medium-high heat until hot. aDD
BEEF, BELL PEPPER, ONION & GARLIC (1/2 at a time) and stir-fry 2-3 mins, or
until outside surface of beef is no longer pink. Stir in rice, chili
powder, salt & pepper. Add tomatoes & water.
3. Bake in 350 oven, tightly covered, 30-35 mins., or until beef & rice are
tender. Remove from oven, stir in peas. 4 servings.
Posted to EAT-L Digest 27 October 96
Date: Mon, 28 Oct 1996 09:59:24 -0500
From: Twallace <twallace@BIDDEFORD.COM>
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”