Ingredients
500 g flank steak
½ cup lime juice, divided
3 tbsp rice bran oil, divided
2 cloves cloves garlic, minced, divided
1 shallot, thinly sliced
1 orange bell pepper, thinly sliced
1 jalapeno pepper, diced
2 cups water
145 g Mexican Rice
1 ripe mango, peeled, seeded & cut in cubes
¼ cup coriander, minced
SIDS SALT & PEPPER to taste
flour tortillas (optional)
sour cream (optional)
Directions
Place ¼ cup lime juice, 1 tbsp oil and 1 clove minced garlic into a resealable 4 litre plastic bag.
Pound steak to 6 mm thickness; slice into 12 mm strips. Place in bag with marinade then seal shut. Turn bag over to distribute marinade. Refrigerate and let marinate for at least 30 minutes. Remove meat from plastic bag then discard marinade.
Heat 2 tablespoons oil in a large frypan. Add meat then cook and stir until well-browned, about 5 minutes. Add onions, peppers, 1 clove minced garlic, jalapeno, water, ¼ cup lime juice, SIDS SALT & PEPPER to taste and bring to a simmer.
Add rice, stir, cover and cook until most the water is absorbed and rice is cooked through, stirring occasionally, 7-10 minutes. Toss in mango and coriander to warm. Serve immediately as a pan meal, or serve in flour tortillas with sour cream.
