1.5 lbs of of some kind of meat like top-round steakl, lamb cutlets, chicken breast
Seasoning
1 tbsp oil
1 tbsp soy sauce or substitute
1 tsp chilli powder
1 tsp onion powder
1 tsp garlic powder
1 tsp pepper
0.5 tsp baking soda
0.5 tsp salt
Rice
4 cups cooked rice
3 tbsp chipotle peppers in adobo sauce
2 tbsp soy sauce or substitute
Vegetables
1 red pepper
1 yellow/orange pepper
1 onion
2 cloves garlic
1 cup frozen corn
2 tsp oil
1 tbsp lime juice
Order of Operations
The day before, cook 4 cups of rice, put it in a storage container, and let it dry out in the refrigerator
If using steak, place it in the freezer for a few hours before cooking to firm it up
In a large bowl, make a marinade of
1 tbsp oil
1 tbsp soy sauce or substitute
All dry seasonings listed in ingredients, including baking soda
Cut the meat into thin strips of about 1/4 inch in thickness, and then cut those strips in half to form a medium dice
Add the meat to the marinade and mix so all pieces are well-coated, then place bowl in refrigerator to marinate for 30 mins to an hour
While meat is marinating, prepare your vegetables:
Dice the peppers
Thin slice the onion
Mince the garlic
Mince the chipolte (note: 3 tbsp of chipolte pepper & adobo is roughly 2 peppers and the rest being sauce)
Take out the marinating meat and bring a large skillet to heat; sear all the meat. This will require multiple repetitions to sear all the meat; once a batch is fully seared, place it in a bowl to the side
Once all meat is seared and set aside, add a little oil to the pan and cook all your vegetables: peppers first, then onion
Once that batch of vegetables is cooked and reducing, add the garlic & frozen corn, then stir to incorporate and let cook for 1-2 minutes
Move all the vegetables to the walls of the pan to create a well in the center: add the soy sauce, lime juice, chipotles in adobo sauce, and rice. Stir to combine and break up the rice
