2 Tbsp olive oil
1 1/2 lbs sirloin steak, 3/4 inch thick, cut into cubes
1 large onion, chopped
1 medium green bell pepper, seeded and chopped
3 garlic cloves, minced
2 Tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 c beef broth
1 can (8 oz.) tomato sauce
1 can (15 oz.) black beans, drained and rinsed
1/4 tsp salt
1/4 tsp freshly ground pepper
shredded cheddar cheese, sour cream, and scallions for garnish
rice for serving over
- In a large dtuch oven or flameproof casserole, heat 1 Tbsp oil over high heat. In two batches (use more oil if needed), add the steak and cook, turning occasionally, until seared, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining tablespoon of oil and heat. Stir in the onion, bell pepper, and garlic, and cover. Reduce the heat to medium and cook until the onion softens, about 5 minutes.
- Return the steak to the dutch oven. Add the chili powder, cumin, and oregano and stir for 1 minute. Stir in the beef broth and tomato sauce, bring to a simmer and cover. Reduce the heat to medium-low and simmer 5 minutes. Stir in the black beans and cook until heated through, about 3 minutes. Season with salt and pepper.
Rick Rodgers, On Rice. (San Francisco: Chronicle Books, 1997), 88.
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© 2000 Rebecca J. Stevenson