Mexican Sirloin and Onion Skillet with Rice

Rinse 1 cup of uncooked long-grain white rice under cold water until the water runs clear.

In a small saucepan, combine the rinsed white rice, 2 cups of water, and 1/2 tsp of salt. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for an additional 5 minutes.

While the rice cooks, peel 2 medium yellow onions and slice them into 1/4-inch strips. Wash, core, and slice 1 medium green bell pepper into 1/4-inch strips. Mince 3 cloves of garlic. Finely chop 1/4 cup of fresh cilantro.

Slice 1.5 lb of raw beef sirloin against the grain into thin, bite-sized strips about 2 inches long.

In a medium bowl, toss the sliced beef sirloin with 1.5 tbsp of chili powder, 1 tsp of ground cumin, 1 tsp of dried oregano, 1 tsp of salt, and 1/2 tsp of black pepper until all the meat is evenly coated with the spices.

Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the sliced onions and green bell peppers. Sauté for 5 to 6 minutes, stirring frequently, until the vegetables are softened and slightly charred at the edges. Add the minced garlic and cook for 1 minute more until fragrant. Transfer the sautéed vegetables to a clean plate.

Increase the skillet heat to high and add the remaining 1 tbsp of vegetable oil. Add the seasoned beef sirloin in a single layer. Sear without moving for 2 minutes to build a dark crust, then stir and sauté for another 2 to 3 minutes until the beef is browned but still tender.

Reduce the heat to medium. Stir in 2 tbsp of tomato paste and 2 tbsp of water, scraping up any browned bits from the bottom of the pan to create a light glaze. Return the sautéed onions, peppers, and garlic to the skillet. Toss everything together for 1 to 2 minutes until fully combined and hot.

Divide the cooked beef and onion mixture exactly in half. Place one half (approximately 0.75 lb of the cooked beef plus half of the vegetables) into an airtight container, let it cool, and store it in the refrigerator to use as burrito filling for Day 2 lunch.

Fluff the cooked white rice with a fork and divide it between two serving plates. Top the rice with the remaining half of the warm Mexican sirloin and onion skillet mixture. Garnish with 1/4 cup of chopped fresh cilantro and serve immediately.