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.
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 boneless beef sirloin steak (about 1 pound), cut into thin strips
- 1 tablespoon olive oil
- 1 large onion, cut in half and sliced (about 1 cup)
- 1 medium red bell pepper, cut into 2-inch-long strips (about 1 cup)
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon all purpose flour
- 1 cup Swanson® Beef Stock
- 2 tablespoons chopped fresh cilantro
Instructions
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Tips
- Serving Suggestion: Serve the beef mixture over hot cooked rice.
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Step 1
Stir the chili powder, cumin, salt and black pepper in a large bowl. Add the beef and toss to coat.
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Step 2
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.
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Step 3
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.
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Step 4
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.
