CUMIN BEEF PEPPER STEAK AND BROWN RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cook the rice using chicken stock according to the package directions. Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat.
- Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing.
- Toast the cumin and peppercorns in small skillet then grind in a spice mill.
- Very thinly slice the meat on an angle, against the grain into bite-size pieces.
- Heat a large skillet over high heat with the stir-fry oil. When the oil ripples and smokes, add the meat and cook until browned. Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices. Stir-fry until tender-crisp, 2 to 3 minutes. Add the sherry. Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro. Serve with rice.
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Naseeha Nabeel
[email protected]This recipe looks delicious, I can't wait to try it!
Akbar baig
[email protected]I'm going to give this recipe a try this weekend.
Aamir Jutt
[email protected]I'm not sure what went wrong, but my dish didn't turn out well.
Shahid khoso
[email protected]This recipe is a keeper!
Amiraclle Mitchell
[email protected]I'm going to try this recipe tonight!
Maurice Possible
[email protected]This recipe is a waste of time.
zaheer zabi
[email protected]This recipe is a must-try!
Bjorn Ramos
[email protected]I'm not sure I would make this recipe again.
Sandra Frazier
[email protected]I would definitely make this recipe again.
Erickson Duckworth
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavor was good, but it wasn't anything special.
Ipeleng Leph
[email protected]This dish was really easy to make, but it didn't have a lot of flavor. I think I'll add more spices next time.
Mohammed SAbiR
[email protected]This recipe was a little too spicy for me, but I still enjoyed it. I think next time I'll use less chili powder.
Rathi Chandrika
[email protected]I'm not a big fan of cumin, but I really liked this recipe. The cumin flavor was subtle and didn't overpower the other flavors in the dish.
milton davis
[email protected]This recipe is a great way to use up leftover beef. I always have some leftover beef in my freezer, and this is a great way to use it up without having to make a whole new meal.
Waqas Sultani
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it, and I got lots of compliments on my cooking.
hychari sydney
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the sweet and savory flavor of the beef and peppers, and they always ask for seconds.
Hossain Ahmad
[email protected]I love this recipe because it's so versatile. I've used different cuts of beef, different vegetables, and even different types of rice, and it's always turned out great. It's also a really easy recipe to follow, even for beginners.
Alagbala Sikiru
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The cumin and black pepper give the beef a really nice flavor, and the vegetables add a lot of color and texture. It's also a very affordable dish to make, whic
Coco Pretty CC
[email protected]This dish was an absolute delight! The beef was tender and flavorful, the peppers were crisp and colorful, and the brown rice was the perfect accompaniment. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight mea