Chili Salsa Beef
Yield
2 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef chuck
boneless |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
salsa
prepared medium or hot, chunky |
|
| 2 | tablespoons |
brown sugar
packed |
|
| 1 | tablespoon |
soy sauce, tamari
reduced sodium |
|
| 1 | clove |
garlic
crushed |
|
| ⅓ | cup |
cilantro
coarsely chopped |
|
| 2 | tablespoons |
lime juice
fresh |
|
| 2 | cups |
rice
cooked hot |
|
| 1 | x |
cilantro
|
*
|
| 1 | x |
limes
quartered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef chuck
boneless |
|
| 15 | ml |
olive oil
|
|
| 237 | ml |
salsa
prepared medium or hot, chunky |
|
| 3E+1 | ml |
brown sugar
packed |
|
| 15 | ml |
soy sauce, tamari
reduced sodium |
|
| 1 | clove |
garlic
crushed |
|
| 79 | ml |
cilantro
coarsely chopped |
|
| 3E+1 | ml |
lime juice
fresh |
|
| 473 | ml |
rice
cooked hot |
|
| 1 | x |
cilantro
|
*
|
| 1 | x |
limes
quartered |
*
|
Directions
Trim fat from beef.
Cut beef into 1¼ inch 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.
