This supper is full of some of my favourite flavours. Cilantro is one of those weird things that people either love or hate. I like cilantro so much that I often eat a sprig or two when I’m prepping it just because it SMELLS SO GOOD! I do find that it doesn’t keep too well in the fridge, so don’t buy it too much in advance, and try to use it up within a few days.
You will need:
- 1.5-2 lbs of inside round steak or roast(or other lean cut), sliced very thin
- 1 large onion, quartered and thinly sliced
- 1 tbsp oil
- 1 red bell pepper
- about 1 cup fresh tomatoes (I used cherry this time because it’s what I had. 1-2 roma tomatoes also works well)
- 1/4-1/2 cup cilantro
- 1 tsp cumin (preferably toasted and ground)
- 2 chipotle peppers in adobo sauce (more if you like it spicy) do this with the leftovers
- 3/4 cup water
- 1 jalapeno pepper
- additional cilantro for garnish
Thinly slice red pepper and set aside. Thinly slice jalapeño into rounds and set aside.
Thinly slice beef. This is sometimes easier if it is partially frozen, so feel free to put it in the freezer for 40 minutes or so before slicing. Add beef to pan with 1 tbsp of oil over medium high heat.
Quarter and thinly slice onion, add to pan with the beef. Cook for 10-15 min.
While beef is cooking, give the cilantro a good rinse as it’s often sandy and give it a rough chop. Reserve some of this for garnish. Use a food processor, blender or hand blender (what I used) to process the ingredients for sauce. Process tomato, water, cumin, cilantro, garlic and chipotle pepper together until you have a fairly smooth sauce.
Add sauce to beef and onion mixture, cover, reduce heat, and allow to simmer for about 35-45 minutes until sauce is thickened and beef is tender.
For the last 10 minutes of cooking, add red pepper strips and cook uncovered for the remaining time. Cook until peppers are tender but still have a good colour.
Serve over avocado lime rice, garnished with jalapeño slices, additional cilantro and a few wedges of fresh lime.