Add some Spanish flair to dinner time with this quick cooking dish full of seasoned strips of beef simmered with sautéed vegetables in a savory beef stock. The meat is incredibly tender and flavorful, and it's on the table in just 35 minutes.
cost per recipe: $10.07
The price is determined by the national average.
tablespoon chili powder
teaspoon ground cumin
teaspoon kosher salt
teaspoon freshly ground black pepper
boneless beef sirloin steak (about 1 pound), cut into thin strips
tablespoon olive oil
large onion, cut in half and sliced (about 1 cup)
medium red bell pepper, cut into 2-inch-long strips (about 1 cup)
can (14.5 ounces) diced tomatoes, drained
tablespoon all-purpose flour
cup Swanson® Organic Beef Stock
tablespoons chopped fresh cilantro
Stir the chili powder, cumin, salt and black pepper in a large bowl. Add the beef and toss to coat.
Heat the oil in a 12-inch skillet over high heat. Add the beef and cook for 6 minutes or until well browned and cooked through. Remove the beef from the skillet, cover and keep warm.
Add the onion and pepper to the skillet. Cook for 3 minutes or until the vegetables are tender-crisp. Add the tomatoes and flour and cook and stir for 1 minute.
Add the stock and cook for 1 minute or until the mixture boils and thickens, stirring to scrape up the browned bits from the bottom of the skillet. Return the beef to the skillet. Stir in the cilantro.