Mexican Pepper Steak With Brown Rice Recipe
Hola amigos! It’s time to spice up your dinner routine with my Mexican Pepper Steak with Brown Rice recipe. This recipe is perfect for those who want to enjoy a hearty and flavorful meal that’s easy to make in the comfort of their own kitchen.
As a chef, I’m always looking for ways to incorporate bold and exciting flavors into my dishes. This recipe is no exception. The combination of tender beef eye round, sweet bell peppers, and dried ancho chiles will transport your taste buds straight to Mexico. And let’s not forget the brown rice, which is the perfect complement to the savory pepper steak.
Not only is this recipe delicious, but it’s also a healthier alternative to traditional Mexican dishes. By using lean cuts of beef and brown rice, you can indulge in the rich flavors of Mexican cuisine without sacrificing your health goals. Plus, the recipe is versatile enough to accommodate different dietary restrictions and preferences.
So, grab your apron, fire up the stove, and get ready to experience a burst of flavors with my Mexican Pepper Steak with Brown Rice recipe.
Why You’ll Love This Recipe
Are you tired of making the same old steak and rice recipe? Look no further than this Mexican Pepper Steak with Brown Rice recipe. It’s a quick and easy pepper steak recipe that will become a staple in your household.
One of the reasons why you’ll love this recipe is its versatility. You can use flank steak, sirloin steak or even lean ground beef, depending on your preference. The steak is cut into thin strips and cooked in a stir fry sauce made of soy sauce, garlic, and lime juice. The dried ancho chilies add a smoky and slightly sweet flavor, while the cayenne gives it a little bit of heat.
Another reason why you’ll love this recipe is its simplicity. All you need is one pot, and everything is cooked together in the same skillet. The brown rice cooks in the same pot as the steak and peppers, infusing it with all the flavors of the dish.
This Mexican Pepper Steak with Brown Rice recipe is also a great way to incorporate more vegetables into your meals. The sweet bell peppers and onions add a pop of color and a slight crunch to the dish, while the fresh cilantro leaves give it a burst of freshness.
Lastly, this recipe is perfect for those who are busy and on-the-go. It’s a quick and easy meal that can be made in under 30 minutes. Plus, it’s a one-pot dish, which means less cleanup for you.
In conclusion, this Mexican Pepper Steak with Brown Rice recipe is a must-try. It’s versatile, simple, packed with vegetables and flavors, and perfect for those who are short on time. Make it for dinner tonight, and you won’t be disappointed.
Here are all the ingredients you will need to make this Mexican Pepper Steak With Brown Rice Recipe:
For the steak:
- 1 1/2 pounds flank steak, cut into thin strips
- 1 tablespoon olive oil
- 1 large red onion, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 1 sweet bell pepper, cut into thin strips
- 3 dried ancho chiles, rinsed, stemmed, seeded, and cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
For the rice:
- 2 cups brown rice
- 4 cups water
- 1 tablespoon olive oil
- 1 teaspoon salt
For the garnish:
- Fresh cilantro leaves
You can easily find all these ingredients at your local grocery store or supermarket. If you can’t find flank steak, you can also use sirloin steak or beef eye round. Just make sure to cut them into thin strips so they cook evenly with the peppers and onions.
The Recipe How-To
Step 1: Prepare the Beef
To start, I like to use flank steak for this recipe because it’s lean and has great flavor. But, you can also use beef eye round or sirloin steak if you prefer. Cut the steak into thin strips, against the grain of the meat.
Step 2: Make the Marinade
In a bowl, mix together 1/4 cup of olive oil, 1 tablespoon of soy sauce, 1 tablespoon of lime juice, 2 cloves of minced garlic, 1 teaspoon of cayenne, and 1 teaspoon of salt. Add the steak to the marinade and let it sit for at least 30 minutes, or up to 2 hours in the fridge.
Step 3: Cook the Rice
While the steak is marinating, cook 1 1/2 cups of brown rice according to package instructions. I like to use brown rice for its nutty flavor and texture, but you can also use white rice or instant pot rice if you prefer.
Step 4: Cook the Steak and Vegetables
In a large skillet or wok, heat 1 tablespoon of olive oil over high heat. Add the sliced red onion and sweet bell pepper (I prefer to use a mix of red, yellow, and green bell peppers for color) and stir-fry for 2-3 minutes until the vegetables are slightly softened. Remove the vegetables from the skillet and set them aside.
In the same skillet, add the marinated steak and cook for 2-3 minutes until browned. Add the dried ancho chiles (rinsed, stemmed, seeded, and cut into 1-inch pieces) and stir-fry for another minute.
Step 5: Make the Sauce
Mix together 1/4 cup of rice vinegar, 1 tablespoon of brown sugar, and 2 tablespoons of soy sauce. Pour the sauce over the steak and chiles and stir-fry for another minute until the sauce thickens slightly.
Step 6: Assemble and Serve
Add the cooked vegetables back into the skillet and mix everything together. Serve the pepper steak over a bed of rice and garnish with fresh cilantro leaves and a squeeze of lime juice.
Enjoy your delicious Mexican Pepper Steak with Brown Rice!
Substitutions and Variations
While this Mexican Pepper Steak with Brown Rice recipe is already packed with flavor, there are plenty of substitutions and variations you can make to suit your taste preferences or dietary needs.
For a vegetarian option, simply replace the beef eye round or flank steak with your favorite plant-based protein such as tofu or seitan. You can also use lean ground beef in place of the steak, just make sure to brown it first before proceeding with the recipe.
If you’re not a fan of brown rice, you can swap it out for white rice or even quinoa. For a low-carb option, try using cauliflower rice instead.
If you don’t have any dried ancho chiles on hand, you can substitute with other types of dried chiles such as guajillo or pasilla. Just make sure to adjust the amount used based on the desired level of spiciness.
If you prefer a saucier dish, you can add more soy sauce or even mix in some rice vinegar, brown sugar, and a touch of lime juice to create a delicious stir-fry sauce.
For a Mexican-style stuffed pepper dish, stuff large bell peppers with the cooked pepper steak and rice mixture and bake until tender.
You can also make this recipe in a pressure cooker or instant pot by adjusting the cooking times accordingly.
The possibilities for customization are endless, so don’t be afraid to experiment with different ingredients and techniques to make this recipe your own.
Serving and Pairing
Once you’ve prepared your Mexican Pepper Steak with Brown Rice, it’s time to serve it up and enjoy the delicious fruits of your labor. This dish is hearty enough to be a meal on its own, but it can also be paired with some tasty sides to make it a full-on feast. Here are some suggestions for serving and pairing:
– Serve the pepper steak and brown rice in bowls, topped with fresh cilantro leaves for a burst of flavor and color.
– Add some sliced avocado on top of the steak and rice for some creamy richness.
– For a fresh and colorful side, serve a salad of mixed greens with sliced red onion, sweet bell pepper, and a lime juice and olive oil dressing.
– If you want a more substantial side dish, try some black beans cooked with garlic, cayenne, and lime juice. This will add some protein and fiber to your meal.
– A side of warm tortillas or crusty bread would also be a great addition to this dish.
– To drink, a cold Mexican beer or a margarita would be the perfect complement to the flavors of this dish.
Whether you’re serving this up for a family dinner or a dinner party, you’re sure to impress with the bold flavors and satisfying textures of this Mexican Pepper Steak with Brown Rice. Enjoy!
Make-Ahead, Storing and Reheating
This Mexican Pepper Steak with Brown Rice recipe is perfect for batch cooking and meal prepping. If you’re planning to make this for a busy weeknight, you can easily make it ahead of time and store it in the fridge or freezer for later use.
To make ahead, simply cook the steak and rice as directed in the recipe. Once cooked, allow it to cool completely before transferring it into an airtight container. Store it in the fridge for up to 3-4 days or in the freezer for up to 2 months. When you’re ready to eat, simply reheat it in the microwave or on the stove.
To reheat on the stove, add a splash of water or broth to the skillet and heat it over medium heat until heated through. Stir occasionally to prevent sticking. If you’re reheating from frozen, place it in the fridge overnight to thaw before reheating it.
When storing, make sure to separate the steak and rice into separate containers to prevent the rice from getting soggy. You can also store the fresh cilantro leaves separately and add them on top of your reheated dish just before serving.
This recipe also makes great leftovers for lunch the next day. Simply pack the steak and rice in separate containers and reheat as directed above. You can also use any leftover steak and rice to make a delicious wrap or sandwich for lunch.
Overall, this recipe is perfect for meal prepping and storing for later use. With a little bit of planning, you can easily have a delicious and healthy meal ready to go whenever you need it.
Tips for Perfect Results
Now that you have all the necessary ingredients and have followed the recipe how-to, let’s talk about some tips to ensure the perfect Mexican Pepper Steak with Brown Rice every time.
1. Cut the beef against the grain
When cutting the beef, make sure you cut it against the grain. This will ensure that the meat stays tender and juicy. Cutting with the grain can make the meat chewy and tough.
2. Use a cast-iron skillet
Using a cast-iron skillet will help you achieve a nice sear on the beef, giving it a crispy exterior while keeping the inside tender and juicy. It also helps to distribute heat evenly.
3. Don’t overcrowd the skillet
When cooking the beef, make sure not to overcrowd the skillet. This will cause the temperature to drop, resulting in steaming instead of searing. Cook the beef in batches if necessary.
4. Let the beef rest
After cooking the beef, let it rest for a few minutes before slicing it. This will allow the juices to redistribute, resulting in a more flavorful and tender meat.
5. Add the lime juice at the end
Adding the lime juice at the end of the cooking process will ensure that the dish has a bright and fresh flavor. If you add the lime juice too early, the acid could break down the meat, resulting in a mushy texture.
6. Toast the spices
Toasting the dried ancho chiles and cumin in a dry skillet before using will help to release their flavors and aromas, resulting in a more flavorful dish.
7. Use high-quality ingredients
Using high-quality beef, fresh cilantro leaves, and sweet bell peppers will make a huge difference in the flavor of the dish. Don’t skimp on the ingredients.
By following these tips, you will be able to create the perfect Mexican Pepper Steak with Brown Rice every time. Remember, practice makes perfect, so keep experimenting and tweaking the recipe to suit your taste buds.
In conclusion, this Mexican Pepper Steak with Brown Rice recipe is a perfect addition to your meal rotation. It is a delicious and flavorful meal that is easy to prepare and can be customized to suit your taste buds. The combination of lean beef, fresh vegetables, and brown rice creates a healthy and hearty meal that is perfect for any occasion. With the tips and recommendations provided in this article, you can achieve perfect results every time you make this dish.
So, go ahead and give this recipe a try. You will not be disappointed. Impress your friends and family with this delicious and easy-to-make meal. Don’t forget to share your experiences and feedback in the comments section below. Happy cooking!
Mexican Pepper Steak With Brown Rice Recipe
- 1 lb beef beef eye round, trimmed of fat
- 3 dried ancho chiles, rinsed, stemmed, seeded, and cut into 1 inch pieces
- 6 tablespoons lime juice
- 1 tablespoon minced garlic
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt (approximately)
- 2 cups uncooked brown rice
- 1 tablespoon olive oil
- 1 lb sweet bell pepper, trimmed, seeded, and cut into thin strips lengthwise (red and yellow)
- 1 red onion, peeled and cut into thin slivers lengthwise
- 1/4 cup chopped fresh cilantro leaves (coriander leaves)
- In a blender, cover chilies with 3/4 cup boiling water. Let stand until softened, about 15 minutes.
- Meanwhile, rinse beef and pat dry. Cut across the grain into 1/8 inch thick slices and place in a non-reactive bowl (such as glass).
- Add lime juice, garlic, cayenne, and 1/2 tsp salt to soaked chilies. Blend until smooth. Pour over beef strips, cover, and chill for 30 minutes.
- Meanwhile, in a 3-4 quart pan over high heat, bring 4 cups water and the rice to a boil. Cover, reduce heat, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.
- After beef has marinated and while rice cooks, heat olive oil in a 10-12 inch skillet over high heat. Lift beef out of marinade with a slotted spoon, reserving marinade, and add to pan. Stir-fry until no longer pink, about 3 minutes. Transfer to a bowl.
- Add peppers and onions to pan. Stir-fry until limip, about 5-6 minutes. Return beef to pan along with reserved marinade. Bring to a boil; cook, stirring 1-2 times, for 1 minute.
- Spoon rice into four wide, shallow bowls. Top with equal portions of beef mixture and sauce. Sprinkle with cilantro, and season to taste with salt.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.