|1½ pounds||Boneless beef chuck|
|1 tablespoon||Olive oil|
|1 cup||Salsa; prepared med or hot chunky|
|2 tablespoons||Brown sugar; packed|
|1 tablespoon||Soy sauce; reduced sodium|
|1 clove||Garlic; crushed|
|⅓ cup||Cilantro; coarsely chopped|
|2 tablespoons||Fresh lime juice|
|2 cups||Hot cooked rice|
|Cilantro sprigs (opt)|
|Lime; quartered (opt)|
Trim fat from beef. Cut beef into 1¼" 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.
Source: Miami Herald, 3/7/96
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