Servings: 10 Servings
Calories: 310kcal
Equipment
- large skillet
Ingredients
- 24 oz thinly sliced beef sirloin steak
- 4 tbsp vegetable oil
- 2 cup sliced onion
- 4 minced garlic cloves
- 2 cup chopped mushrooms
- 1 cup chicken broth
- 2 tbsp grounded ancho chili pepper
- 2 cup thinly sliced red sweet pepper
- 2 tsp of kosher salt
- 1 cup mexican beer
- 4 tbsp unsalted butter
- 1 tsp chopped cilantro
- 1 cup tomato salsa
Instructions
- In a large skillet, heat vegetable oil over medium-high heat.
- Add the thinly sliced beef sirloin steak and cook until browned on both sides, about 3 minutes per side.
- Once the beef is cooked, remove it from the skillet and set it aside.
- In the same skillet, add onions, garlic, mushrooms and chicken broth. Cook for about 5 minutes or until vegetables are softened.
- Add in the ancho chili pepper, red sweet pepper, and kosher salt. Stir to combine with the vegetables.
- Pour in the mexican beer and let it simmer for 2-3 minutes.
- Return the beef to the skillet and add in unsalted butter. Cook for an additional 10 minutes or until meat is fully cooked and sauce has thickened.
- Once done, remove from heat and sprinkle chopped cilantro on top.
- Serve hot with a side of tomato salsa for extra flavor.
Notes
• Try to use grass-fed beef for a healthier option.
• You can substitute sweet potatoes for the potatoes if desired.
• You can also add other vegetables such as zucchini, carrots, or mushrooms.
• To make the dish spicier, add some chili powder or diced jalapeños.
• You can add a dollop of sour cream for a creamy finish.
• Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 310kcal
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