Monday, November 3, 2008
This casserole is so good that even a persnickety eater like my husband will ask for seconds. I picked up this recipe from one grocery store at their produce department where they have a rack of different recipe cards, and were free. This recipe is very simple and easy to cook.
What I did differently which wasn't mentioned in the cooking procedures was that I seasoned the slices of beef with seasoned salt and refrigerated it over night. I usually do this with steaks and fish so that the seasonings, be it dry rubs or just plain salt, will penetrate into the meat, much like the process of curing meat. The meat will be flavorful.
1 lb. boneless beef top sirloin steak, 3/4" thick
2 Tbsp olive oil or canola oil
1/2 cup chopped green bell pepper
2 cloves garlic, chopped
1/3 cup chopped onion
1 cup uncooked long grain rice or Basmati Rice
1 tsp chili powder
1 can (14 oz) Mexican style diced tomatoes, undrained
1/2 cup water
1 cup frozen peas and carrots
2 tbsp. canola oil
1. Cut the steak lenghtwise in half and then crosswise into 1/4 inch strips. Season with seasoned salt or any kind of dry rub you have, and refrigerate it overnight
2. In a large saute pan, heat the oil over medium high heat until hot. Add the seasoned beef strips, stirring well to make sure all pieces are evenly browned.
3. When the beef are all browned, add the garlic, onion and rice and stirfry for about 5 minutes, stirring to prevent from sticking.
4. add the diced tomatoes including its juice, water and chili powder. Lower heat to medium, cover the pan and simmer for about 2-3 minutes
5. add the green and red peppers and peas and carrots and transfer to a baking dish. Cover with aluminum foil.
5. Bake in a pre-heated 350 degrees oven for 30 minutes
I had some leftover breakfast sausage in the fridge. I cut them up diagonally and mixed that in the casserole before I put it in the oven....extra yummy!!