Spicy Southwestern Steak Stir Fry with Cilantro-Lime Rice
This unique spicy Southwestern steak stir fry will liven up your dinner table! The majority of the recipe time is the overnight marinating of the steak slices. The stir fry may be made while the Cilantro-Lime Rice is cooking. Be sure to have the ingredients for the rice and stir fry prepared and available before beginning to cook as the stir fry goes quickly!
3tablespoonsTamari Sauce(low-sodium Soy Sauce may be substituted if not making the recipe gluten-free)
2teaspoonsAdobo Sauce(can use it from Chipotle en Adobo just do not use the peppers themselves)
Juice of ½ Lime
1largeGarlic Clove, diced
½Red Onion, sliced in 1/8-inch rings
1cupCorn Kernels(fresh or frozen; take frozen corn out of the freezer when beginning to cook, they do not need to be fully thawed)
1largeRed Pepper, seeded and cut into 1/8-inch vertical strips
1Jalapeno Pepper, stem and seeds removed, cut into thin rings
To Prepare the Marinade (marinate steak the night before cooking):
Place all the marinade ingredients into a sealable container or a 1 gallon zipper plastic bag (tamari, lime juice, sunflower oil, cilantro, cumin, apple cider vinegar, garlic, shallot and red pepper flakes); do not add the steak yet. Seal the container or bag and shake to combine all the ingredients.
Add the steak slices and stir or massage (if in a bag) to cover all the steak with the marinade. Place in the refrigerator overnight.
To Prepare the Cilantro-Lime Rice:
In a medium saucepan, combine the rice, chicken stock and water. Bring to a low boil, reduce temperature to low, cover and allow to cook for 20 minutes (or for the length recommended on the rice package). Note: if substituting brown rice, the cooking time will be longer; consult your rice package for exact timing, it’s usually doubled.
Once the rice is done, remove it from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and stir in the cilantro, lime zest and lime juice. Stir together with a fork.
To Prepare the Stir Fry (start the stir fry 15 minutes into the rice cooking time to complete at the same time):
In a small bowl, whisk together the tamari sauce, adobo sauce, cornstarch and lime juice. Set aside.
Place a colander in the sink and pour the contents of the marinade container/bag into the colander. Allow it to drain for a minute and shake it to release any excess liquid. Don’t work about any of the solid ingredients remaining on the steak.
In a large skillet or wok over high, heat 1 tablespoon of the sunflower oil. When ripples can be seen on the oil’s surface add the steak.
Allow steak to sear for about 30 seconds and then continuously stir the beef until there is no visible pink color remaining; about 3-3 1/3 minutes. Note: with this recipe it may be difficult to see the pink color due to the marinade. 3 ½ minutes should be enough time to cook the beef without over cooking it; it should still be moist. Remove from the skillet/work and set aside. Any excess marinade which was released during the cooking of the steak may be drained before proceeding.
Add the remaining tablespoon of sunflower oil over medium-high heat. When ripples are visible on the oil’s surface, add the garlic and stir for 30 seconds.
Add the red onion rings and continue to stir until the onions become limp; about 2 minutes. Add the red pepper, corn and jalapeno rings. Continue to stir until the vegetables are cooked but not limp; 3-5 minutes.
Return the steak to the skillet/wok, along with the sauce prepared in the first step (tamari-adobo). Stir rapidly to coat the ingredients; 30 seconds to 1 minutes. Serve immediately.