1 pound beef flank steak
3 dried chilies cut into tiny pieces
6 tbsp lime juice
1 tbsp minced garlic
1/2 tsp cayenne
1/2 ts salt
2 cups brown rice
1 tbsp veg oil
1 pound red and yellow bell peppers sliced lengthwise like fajitas
1 red onion slivered
1/4 cup chopped fresh cilantro
1. rinse beef and pat dry; ctu acroos the grain into strips and place into
bowl. In a blender, cover dried chilies with 3/4 cup boiling water; let
stand until chilies are soft, about 15 mins. Add lime juice, garlic,
cayenne, salt and whirl until smooth. Pour over beef, cover and chill for
30 mins.
2. In a pan over high heat, bring 4 cups water and the rice to boil.
Cover, and reduce heat to low, and simmer until liquid is absorbed about
45 mins.
3. Meanwhile, pour oil into a frying pan over high heat. When the oil is
hot, lift beef from marinade with a slotted spoon and add to pan. Stir
until meat is no longer pink, about 3 mins. Transfer beef to a bowl. Add
peppers and onion to pan; stir frequently until limp, 5 to 6 mins. Return
beef to pan along with rest of marinade; bring to a boil and cook,
stirring once or twice, for 1 minute.
4. Spoon rice into 4 bowls and top with beef mixture.