Thursday, August 16, 2012

Mexico: Steak Ranchero


Ingredients (2-3 servings):
1-2 tsp vegetable oil
400 g steak, very thinly sliced
1 onion, halved lengthwise and thinly sliced
250 g cherry tomatoes, halved or quartered
2-3 tbsp minced chilis (or to taste)
1 tsp beef bouillon powder

Heat the oil in a large skillet over medium-high heat. Add the beef in batches and brown for about 2 minutes on each side. Remove to a plate. Add onion, tomatoes, and chilis, and cook until onions are translucent, about 5 minutes. Reduce heat to low, stir in bouillon powder, 4 tbsp water, add all meat, nestling it in the sauce, cover, and cook until meat is soft, about 15-20 minutes. Season to taste with salt. Serve with a side salad and rice.

(recipe adapted from: "Chili Kochbuch" by Jenni Fleetwood)

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