SPRING HILL RANCH'S BEEF CHICANA

Spring Hill Ranch's Beef Chicana image

Provided by Wiley P

Time 5h

Number Of Ingredients 12

3 lb sirloin or round steak, cut into 1/8" thick slices about 2-2 1/2 inches long
2 c southwestern marinade (chicana-style, such as spring hill ranch's southwestern marinade 1)
2 Tbsp lard (or vegetable or canola oil)
1 large green bell pepper, 1/2" chopped
1 medium yellow or white onion, sliced
1 can(s) (14.5 ounces) diced tomatoes, drained (liquid reserved to adjust consistency if needed)
1 can(s) (8 ounces) tomato sauce
1 clove garlic, minced
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp freshly coarse ground black pepper

Steps:

1. Marinate the beef strips with the Southwestern Marinade in the refrigerator for 1-3 hours. (More time is fine...even overnight)
2. Heat the oil in a large skillet over medium heat. Brown the beef strips in batches. Combine all the beef strips, green bell pepper and onion. Pour the diced tomatoes and tomato sauce in and season with the garlic, chili powder, cumin, salt and pepper. Stir well. Cover and simmer for 30 minutes (stirring occasionally), then remove the lid and simmer an additional 15 minutes. Serve over rice or noodles, or in burritos or warmed flour tortillas. Garnish with sour cream, cheese, guacamole, salsa or pico de gallo, or whatever sounds good to you.