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flameDinnerBeefRice & GrainsWeekend project
Spicy Southwestern Steak Stir Fry with Cilantro-Lime Rice
Prep13 hours, 30 minutes
Cook20 minutes
Serves4
Method
Steps
- 1. Place all the marinade ingredients into a sealable container or a 1 gallon zipper plastic bag (tamari, lime juice, sunflower oil, cilantro, cumin, apple cider vinegar, garlic, shallot and red pepper flakes); do not add the steak yet. Seal the container or bag and shake to combine all the ingredients.
- 2. Add the steak slices and stir or massage (if in a bag) to cover all the steak with the marinade. Place in the refrigerator overnight.
- 3. In a medium saucepan, combine the rice, chicken stock and water. Bring to a low boil, reduce temperature to low, cover and allow to cook for 20 minutes (or for the length recommended on the rice package). Note: if substituting brown rice, the cooking time will be longer; consult your rice package for exact timing, it’s usually doubled.
- 4. Once the rice is done, remove it from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and stir in the cilantro, lime zest and lime juice. Stir together with a fork.
- 5. In a small bowl, whisk together the tamari sauce, adobo sauce, cornstarch and lime juice. Set aside.
- 6. Place a colander in the sink and pour the contents of the marinade container/bag into the colander. Allow it to drain for a minute and shake it to release any excess liquid. Don’t work about any of the solid ingredients remaining on the steak.
- 7. In a large skillet or wok over high, heat 1 tablespoon of the sunflower oil. When ripples can be seen on the oil’s surface add the steak.
- 8. Allow steak to sear for about 30 seconds and then continuously stir the beef until there is no visible pink color remaining; about 3-3 1/3 minutes. _Note: with this recipe it may be difficult to see the pink color due to the marinade. 3 ½ minutes should be enough time to cook the beef without over cooking it; it should still be moist. Remove from the skillet/work and set aside. Any excess marinade which was released during the cooking of the steak may be drained before proceeding.
- 9. Add the remaining tablespoon of sunflower oil over medium-high heat. When ripples are visible on the oil’s surface, add the garlic and stir for 30 seconds.
- 10. Add the red onion rings and continue to stir until the onions become limp; about 2 minutes. Add the red pepper, corn and jalapeno rings. Continue to stir until the vegetables are cooked but not limp; 3-5 minutes.
- 11. Return the steak to the skillet/wok, along with the sauce prepared in the first step (tamari-adobo). Stir rapidly to coat the ingredients; 30 seconds to 1 minutes. Serve immediately.
Originally published at Boulderlocavore.com. Reproduced for personal collection.
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