Home  |  Contact Us      
Rotating Image
Chili Salsa Beef
RecipeBeef Cuts
Chili Salsa Beef
Beef braised 'til fork-tender with salsa and served warm on rice.
Yield: 24 servings
1. Brown beef in hot oil in large skillet; remove to braising pan. Stir in brown sugar, soy sauce and garlic.

2. Cover and braise in 325°F oven 1 hour. Uncover; continue braising 30 minutes or until beef is tender and sauce is thickened, stirring occasionally.
Beef for Stewing (IMPS/NAMP 135A), cubed 1 inch9 pounds
Prepared medium or hot salsa1 1/2 quarts
Brown sugar2/3 cup
Reduced-sodium soy sauce1/3 cup
Garlic, minced2 tablespoons
3. Just before serving, stir in lime juice; keep warm.

4. For each serving; Plate 1/2 cup rice; top with #6 dipper (2/3 cup) beef mixture. Garnish with 1 tablespoon cilantro.
Lime juice3/4 cup
Cooked rice, hot3 quarts
Cilantro, chopped1 1/2 cups
Alternate Fresh Beef Cuts:  
Beef Chuck, Shoulder Clod (IMPS/NAMP 114, 114C)9 pounds

Nutrition information per serving: 348 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 81 mg cholesterol; 568 mg sodium; 33 g carbohydrate; 1.4 g fiber; 32 g protein; 8.7 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 4 mg iron; 26.8 mcg selenium; 7.1 mg zinc; 118.6 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2018 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >