Tuesday, August 24, 2010


Beef Fajita Bowls

1 cup uncooked regular long grain rice 
1 lb boneless beef sirloin steak 
2 tbs vegetable oil 
1 flour tortilla for for burritos, cut int 4 x 1/2" strips 
1 bag frozen stir fry bell peppers and onions 
1/2 cup frozen whole kernel corn 
1 cup thick n chunky salsa 
2 tbs lime juice 
2 tbs chili sauce 
1/2 tsp ground cumin 
2 tbs chopped fresh cilantro 

Cook rice as directed on package. Meanwhile, cut beef with grain into 2" strips, cut strips across grain into 1/8" slices. Heat 12" nonstick skillet over medium high heat. Add oil, rotate skillet to coat bottom. Cook tortilla strips in oil 1-2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel. Add beef to skillet, cook and stir over medium high heat 4-5 minutes until beef is no longer pink. Remove from skillet. Add bell pepper mixture and corn to skillet, cook and stir for 1 minute. Cover and cook 2-3 minutes, stirring twice, until crisp tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2-3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips. Serves 4.


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