Ingredients

1 1/2 lbs sirloin steak
3 tablespoons extra virgin olive oil
1 (28 ounce) can Rotel tomatoes, drained
2 (15 ounce) cans pinto beans, undrained
1 onion, diced
2 garlic clove, crushed
1/4 cup chili powder (I use Ancho chili powder)
1 tablespoon cumin powder
2 tablespoons dry sherry
1/4 cup fresh cilantro, chopped

Directions

Cut steak into roughly 1/2″ dice. (This is easier to do if you put your thawed steak into the freezer for about 30 minutes first.).

In a large saucepan, heat olive oil over medium heat; add steak, stirring until lightly brown all over. Add onion and garlic, stirring to prevent garlic from browning. Heat until onion is translucent. Stir in chili powder and cumin.

Add drained tomatoes and undrained pintos, bring to a boil and then reduce heat and simmer for about 20 minutes or until heated through and flavors develop. Stir in sherry and cilantro.

Serve over hot rice, and garnish as desired with sour cream, shredded cheddar cheese and sliced scallions.