4 tablespoons olive oil
1 large onion -- thinly sliced
1 large red bell pepper -- cut into thin strips
2 cloves garlic -- minced
1 can tomato paste -- (6 ounce)
2 tablespoons cumin
1 tablespoon cilantro -- chopped
1 teaspoon hot pepper sauce
1 cup rice
1 tablespoon curry powder
1/2 teaspoon salt
2 cups boiling water
2 pounds beef sirloin steak -- sliced 1/8" thick
1 can black beans -- (16 ounce)
1/4 cup scallions -- chopped
1/4 cup parsley -- chopped
1. In a medium saucepan, warm 1 tablespoon of the oil over medium heat. Add the onion, bell pepper, and garlic, and saute, stirring frequently, for 1 minute. Stir inthe tomato paste, cumin, cilantro, and hot pepper sauce, and cook, stirring, for 1 to 2 minutes. Stir in 2 cups of water, reduce heat to low and cook, stirring occcasionally, for 45 minutes.
2. Meanwhile, in a large, non-stick skillet, warm 2 tablespoons oil over medium-high heat. Add the beef slices, in batches, and saute until very rare. Add the warm sauce and toss quickly to combine. Add the black beans and toss again. Cool, package, label and freeze.
Half an hour before serving, in a medium skillet, warm 1 tablespoon of oil over medium-high heat. Add the rice and saute, stirring, for 30 seconds. Stir in the curry powder and salt, and saute, stirring for 30 seconds. Stir
in the boiling water, reduce the heat to low, cover and cook until the water is completely absorbed and the rice is tender, about 20 minutes.
Fluff the rice with a fork and stir in the scallions and parsley. Spoon the rice into a serving bowl and top with the beef and bean mixture.