Ingredients:
4 Tablespoons oil, olive
1 Teaspoon tabasco
1 Tablespoon curry powder, sweet
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Directions:
In a medium saucepan, warm 1 tablespoon of oil over medium heat. Add the onion, bell pepper, and garlic and sauté, stirring frequently, for 1 minute. Stir in the tomato paste, cumin, cilantro and Tabasco, and cook, stirring, for 1 to 2 minutes. Stir in 2 cups of water, reduce heat to low and cook stirring occasionally, for 45 minutes.
Half an hour before serving, in a medium skillet, warm 1 tablespoon of the oil over medium heat. Add the rice and sauté, stirring for 30 seconds. Stir in the curry powder and salt, sauté, stirring for 30 seconds. Stir in the boiling water, reduce hear to low, cover and cook until the water is completely absorbed and the rice is tender, about 20 minutes.
Meanwhile, in a large non-stick skillet, warm the remaining olive oil over medium-high heat. Add the beef slices, in batches if necessary, and sauté just until very rare. (The beef will continue to cook when the sauce is added to it.) Add the warm sauce and toss quickly to combine. Add the black beans and toss again.
Fluff the rice with a fork and stir in the scallions and parsley. Spoon the rice into a serving bowl and top with the beef mixture. |
