Mexican Pepper Steak With Brown Rice

• 1 lb beef beef eye round, trimmed of fat
• 3 dried ancho chiles, rinsed, stemmed, seeded, and cut into 1 inch pieces
• 6 tablespoons lime juice
• 1 tablespoon minced garlic
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt (approximately)
• 2 cups uncooked brown rice
• 1 tablespoon olive oil
• 1 lb sweet bell pepper, trimmed, seeded, and cut into thin strips lengthwise (red and yellow)
• 1 red onion, peeled and cut into thin slivers lengthwise
• 1/4 cup chopped fresh cilantro leaves (coriander leaves)

1. In a blender, cover chilies with 3/4 cup boiling water. Let stand until softened, about 15 minutes.
2. Meanwhile, rinse beef and pat dry. Cut across the grain into 1/8 inch thick slices and place in a non-reactive bowl (such as glass).
3. Add lime juice, garlic, cayenne, and 1/2 tsp salt to soaked chilies. Blend until smooth. Pour over beef strips, cover, and chill for 30 minutes.
4. Meanwhile, in a 3-4 quart pan over high heat, bring 4 cups water and the rice to a boil. Cover, reduce heat, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.
5. After beef has marinated and while rice cooks, heat olive oil in a 10-12 inch skillet over high heat. Lift beef out of marinade with a slotted spoon, reserving marinade, and add to pan. Stir-fry until no longer pink, about 3 minutes. Transfer to a bowl.
6. Add peppers and onions to pan. Stir-fry until limip, about 5-6 minutes. Return beef to pan along with reserved marinade. Bring to a boil; cook, stirring 1-2 times, for 1 minute.
7. Spoon rice into four wide, shallow bowls. Top with equal portions of beef mixture and sauce. Sprinkle with cilantro, and season to taste with salt.

beef beef, ancho chiles, lime juice, garlic, cayenne, salt, brown rice, olive oil, sweet bell pepper, red onion, cilantro

Taken from www.food.com/recipe/mexican-pepper-steak-with-brown-rice-187063 (may not work)