Bistec Ranchero Lunch Bowls with Cilantro-Lime Rice

Bistec Ranchero Lunch Bowls with Cilantro-Lime Rice ingredients

• 1 cup Long-grain white rice
• 2 cups Water
• 1 tbsp Olive oil
• 2 tbsp Lime juice
• 0.25 cup Fresh cilantro
• 0.5 tsp Salt
• 1 lb Sirloin steak
• 2 tbsp Olive oil
• 0.5 medium Yellow onion
• 3 cloves Garlic
• 1 Jalapeño
• 1 can (14.5 oz) Canned diced tomatoes
• 1 tbsp Tomato paste
• 1 cup Beef broth
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 0.5 tsp Dried oregano
• 0.75 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Cornstarch
• 2 tbsp Cold water
• 1 can (15 oz) Black beans
• 1 cup Corn kernels
• 1 medium Avocado
• 0.25 cup Sour cream or Mexican crema
• 2 tbsp Fresh cilantro (chopped)

How to make Bistec Ranchero Lunch Bowls with Cilantro-Lime Rice

1. Begin by preparing the Cilantro-Lime Rice: In a medium saucepan, combine 1 cup long-grain white rice, 2 cups water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until water is absorbed and rice is tender.
2. Once cooked, remove the rice from heat and let it rest, covered, for 5 minutes. Then, fluff with a fork, stir in 2 tablespoons lime juice and 1/4 cup chopped fresh cilantro, and set aside.
3. Meanwhile, dice the 1 pound sirloin steak into 1-inch pieces. Season the steak generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced sirloin steak in a single layer, working in batches if necessary to avoid crowding the pan. Sear for 2-3 minutes per side until browned, then remove the steak to a plate and set aside.
5. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add 1/2 medium diced yellow onion, 3 minced garlic cloves, and 1 finely diced jalapeño (remove seeds for less heat). Sauté for 5-7 minutes until the vegetables are softened and fragrant.
6. Stir in 1 can (14.5 oz) diced tomatoes (undrained), 1 tablespoon tomato paste, 1 cup beef broth, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.
7. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to create a slurry. Stir the slurry into the simmering ranchero sauce. Continue to cook for 2-3 minutes, stirring constantly, until the sauce thickens to your desired consistency.
8. Return the seared sirloin steak to the thickened ranchero sauce, stirring to coat the meat evenly. Let it simmer gently for another 5 minutes, allowing the flavors to meld and the steak to finish cooking through.
9. While the bistec ranchero simmers, drain and rinse the 1 can of black beans. If using frozen corn, thaw the 1 cup corn kernels. Dice 1 medium avocado into cubes.
10. To assemble the lunch bowls, divide the Cilantro-Lime Rice evenly among four serving bowls. Spoon a generous portion of the Bistec Ranchero with its sauce alongside the rice.
11. Arrange equal amounts of black beans, corn kernels, and diced avocado in each bowl. Garnish with a dollop of 1/4 cup sour cream or Mexican crema and a sprinkle of 2 tablespoons chopped fresh cilantro.
12. Serve the Bistec Ranchero Lunch Bowls immediately, ensuring each component is warm and ready to enjoy.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.