1 tablespoon chopped fresh or 1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 garlic cloves, chopped
2 (10-ounce) boneless sirloin steaks, trimmed and cut into 1/4-inch strips
2 teaspoons olive oil
2 cups sliced onion
1 cup yellow bell pepper strips
1 cup red bell pepper strips
3 cups hot cooked long-grain rice
How to Make It
Combine the first 7 ingredients in a large zip-top plastic bag; add steak strips to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add steak; cook 5 minutes, stirring frequently. Add reserved marinade, onion, and bell peppers; cook 6 minutes or until liquid almost evaporates. Serve over rice.
I really wanted to like it, but I just had more fun preparing it than eating it. I just found the marinade waaaaay too limey. Sour, acidic, and overpowering, it really should have had some other liquid going in than the lime juice. On the other hand, the family adored it and really loved the lime-cilantro combo. In the right proportions it can be delicious, but something was off on this one. With some tweaking, this has potential to be a huge winner.
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