Cuban-Style Stir-Fry with Tropical Salsa and Yellow Rice

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings

1 3/4 pound beef tips, cut into large bite-size pieces
2-3 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
3 onions, sliced
5 garlic cloves, chopped
1 teaspoon dried oregano (eyeball it) or 1 stem fresh oregano, chopped
1 tablespoon cumin, eyeball it
1 bottle of beer
1-2 tablespoons hot sauce
Juice of 2 limes
Zest of 1 orange
1 15-ounce can black beans, drained of half its liquid
1 sack plantain chips, found in the International foods with Latin foods
For the salsa:
1 mango or papaya, cut into small pieces
1/2 small red onion, finely chopped
1 jalapeo, seeded and finely chopped
2 tablespoons (a small handful) cilantro leaves, chopped
Juice of 1 lime
Salt and pepper
For the yellow rice:
1 tablespoon extra-virgin olive oil (EVOO)
1 small onion, chopped
1/2 teaspoon ground turmeric (eyeball it)
1 fresh or dry bay leaf
Salt and freshly ground black pepper
1 cup enriched white rice
1 3/4 cups chicken stock




Make the salsa: Combine mango or papaya, onion, jalapeo, cilantro and lime juice in a bowl. Season with salt and pepper to taste, and set aside.



Start the rice: Place a medium-size sauce pot over medium heat. Add 1 tablespoon of EVOO, the chopped onion, turmeric, bay leaf and some salt and pepper, and cook for about 1 minute. Add rice and stir, coating the grains with the spices and oil. Add chicken stock, raise heat to high and bring to a boil. Once boiling, turn the heat back down to medium, put a lid on the pot and cook until the rice is tender, about 18-20 minutes.



While the rice is cooking, start the meat: Place a large non-stick skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season beef tips with salt and pepper, and add to the hot skillet in an even layer. Brown for 3 minutes, then flip and continue to brown for another 2 minutes. Add sliced onion, garlic, oregano and cumin to the beef. Cook, stirring frequently, for about 5 minutes. Add the bottle of beer, hot sauce, lime juice and orange zest and stir. Add the black beans and continue to cook until they are heated through, about 2 minutes.



Fluff rice with a fork before spooning it onto plates. Top rice with the stir-fry and finish it off with plantain chips and a spoonful of the salsa.