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.
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.
This recipe was fabulous. The only thing I altered was that I used 1 tbsp of chili powder, not 2. And before I looked at the recipe, I threw the entire can of fire roasted diced tomatoes without draining it and it turned out great. Served over Vigo saffron yellow rice, authentic spanish recipe. This dinner was a hit
Dish was bland and overpowered by the cumin.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.