Chili Salsa Beef

1 1/2 lb Boneless beef chuck
1 tb Olive oil
1 c Salsa; prepared med or hot chunky
2 tb Brown sugar; packed
1 tb Soy sauce; reduced sodium
1 cl Garlic; crushed
1/3 c Cilantro; coarsely chopped
2 tb Fresh lime juice
2 c Hot cooked rice
Cilantro sprigs (opt)
Lime; quartered (opt)

Trim fat from beef. Cut beef into 1 1/4" pieces. in Dutch oven, heat oil over medium heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Stir salsa, sugar, soy sauce, and garlic into beef. Bring to a boil; reduce heat to low. Cover tight and simmer 1 hour.

Remove cover; continue cooking, uncovered 30 minutes longer or until beef is tender. Remove from heat; stir in chopped cilantro and lime juice. Spoon beef mixture over rice. Garnish with cilantro sprigs and lime quarters if desired.

Chili Salsa Beef printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.