Pepper Steak with Black Beans & Rice. Stir fry dishes are an inexpensive way to feed a family of 4 or more. This recipe does not require alot of beef once all the peppers and onion is added in. Another great recipe I have been enjoying is the parboiled brown rice. I have been using it in all of my rice dishes and I am not missing the white rice much these days. Besides my light version of refried black beans, I love adding black beans to my rice dishes. I could literally just have the black beans and rice everyday garnished with chile slices and lime! Not only is this great to serve as is, you could chop it after cooking and serve it as a filling for burritos or tacos. Not crazy about beef, this recipe is just as delicious with thinly sliced chicken or large shrimp.
1 pound bottom round beef, sliced thin
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Mexican oregano, crushed
1/3 teaspoon Chinese five spice seasoning
2 tablespoons tamari or soy sauce
2 tablespoons olive oil
Juice of 1 lemon
Tips For Even More Asian Flavors~ To give this recipe a more Asian flavor, eliminate the Mexican oregano and add 1 tablespoon of fresh grated ginger. You could also,once stir fry is done, drizzle in 1 to 2 teaspoons of toasted sesame oil.
2 cups chicken broth
1/2 teaspoon garlic powder
1/3 teaspoon onion powder
1/4 teaspoon turmeric
1/4 teaspoon pepper
1 tablespoon olive oil
Salt to taste
1 cup parboiled brown rice
Juice of 1 lime
1/4 to 1/3 cup green onions
1/4 to 1/3 cup cilantro
1 cup black beans, drained and rinsed
For Stir Fry
grapeseed or canola oil
3 cloves of garlic, minced
1/2 teaspoon red pepper flakes
1 medium sweet onion, sliced into strips
1 poblano, sliced into strips
1 Anaheim, sliced into rings
1 red bell, sliced into 1/2 inch pieces
1 jalapeño, sliced in half
Salt and pepper to taste
2 tablespoons cornstarch
1 tablespoon tamari
2 tablespoons water
1. In a bowl, combine all of the ingredients to marinate the beef. Taste for salt then pour over beef. Stir well to coat evenly, cover and chill for a few hours or overnight.
2. For rice, in a saucepan, add 2 cups chicken broth, garlic powder, onion powder, turmeric, pepper and salt. Bring to a boil, add rice and 1 tablespoon of olive oil. Cover and reduce heat to a simmer. Cook for 22 to 25 minutes or until the liquid has been absorbed. Fluff with a fork, add black beans, cilantro, green onions and lime juice.
3. Once marinated, preheat 3 tablespoons of grapeseed or canola oil to medium/high heat for 5 minutes. Brown the beef in batches until seared nicely. Do not overcrowd the pan or the meat will just steam. Transfer to a plate and cover loosely.
4. To that same pan, add 1 more tablespoon of oil and bring back up to medium/high heat for a few minutes. In a small bowl, whisk the cornstarch with water and tamari until smooth, set aside.
5. To the hot pan, add the vegetables in the order listed, stirring quickly as you add them. Season lightly with salt and pepper. Add the cornstarch mixture and cook until sauce begins to thicken. Add the beef back in and cook just until warm. Remove from heat. Serve over rice. Yields 4 servings.