My mom use to make this from time to time when skirt steak was on sale. It is a quick and easy dish that I love to make since it involves two of my favorite things, steak and spicy.
For this dish you will need:
1 to 1 1/2 lbs of good quality skirt steak cut into about 1 inch long by 1/2 inch thick pieces. You can usually find this on sale at your local Mexican fruit market.
1 medium onion, diced
Rubber gloves to cut peppers. Trust me you will want these!
3 to 5 banana pepper, cut in half and sliced about a 1/2 inch thick
3 plum tomatoes diced into about 1/4 inch chunks
3 cloves of garlic smashed then minced
Fresh ground pepper
Extra virgin olive oil
Once you have all your ingredients chopped, diced, sliced, etc., drizzle about 1 tablespoon of the olive oil into a 4 quarts skillet. Once you start to see the oil rippling, add the onions and stir till they are fully coated with the oil. Add your garlic and sauté till the onions start to become clear. Add your peppers and about a 1/2 cup of water then cover and let the veggies steam for about 5 minutes. Remove the cover and sprinkle in about 1/2 teaspoon of salt, stir, then add the sliced skirt steak on top of the veggies and place the lid back on the pot and let simmer for about 7 minutes then stir the mixture, add about 1 teaspoon of salt and about 2 cups of water to the skillet. Let the mixture simmer for about 20 minutes.
While the mixture is simmering you can prepare the rice. I usually add my rice to the rice cooker knowing it takes 15 minutes and it is done, but I decided last night to make it on the stove to see if I could produce the same results as well as share the secret with a co-worker. I have to say that I like having the rice cooker for convenience, but the rice came out just as well on the stove and looked a whole lot neater. What you need to cook the rice is about 2 cups of jasmine rice if you are feeding 4 or want leftovers to take for lunch, and enough water to fill to your second knuckle. I know, you are probably wondering why am I saying to measure to the second knuckle, right? Well, I was taught how to cook rice by my Chinese grandmother and whether you are using a rice cooker or a pot it measures out the same. What you do is place your hand lightly on the grains of rice in the pot and start to slowly fill the pot with water. When the water covers your second knuckle you have added the right amount. Sure some say the mixture is 2 to one but sometimes you can end up with Congee, a type of rice dish that the Chinese love and something I might cover at a later date. So if you do not like my method of measuring water that is quite alright, I am sure there are plenty of other sources that can help you measure this out 😉 Once you have measured your water and rice, place it on a medium to medium/high heat and let cook for about 15 minutes undisturbed. Check the rice at about 10 minutes and see if it has started to puff up, if so cover and let the rest of the water steam out, about 3 to 5 more minutes
When the rice is done you can plate. Scoop some rice into a bowl and top with the pepper steak mixture and serve.