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Bistek Ranchero

Posted by Solitary Dancer on November 14, 2008

Bistek Ranchero

  Serves 3 to 4


1 1/2 pounds beef sirloin, cut into 1/2-inch cubes
1 large white onion chopped
2 Anaheim chile peppers diced **See Note**
2 large tomatoes diced
1 clove garlic, minced
1 tablespoon cooking oil
1 salt and pepper to taste


Salt and pepper the meat.
Heat the oil in a large skillet and brown the meat at medium high heat for about 5 minutes.

Add the onions and minced garlic, spreading the pieces around the skillet and on top of the beef.

Sprinkle the diced chiles on top of the onions, then the tomatoes on top of the peppers.

Cover the skillet, turn down the heat to medium and cook for 10 minutes.
Uncover the skillet and mix all the ingredients, then cover and cook for another 5 to 10 minutes.

NOTE: The name Anaheim refers to a mild variety of the New Mexican chili pepper and is a member of the Capsicum genus. New Mexican cultivars were developed in the state by Dr. Fabian Garcia about 100 years ago. They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim, California, area in the early 1900s. They are also called California chili peppers.


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