Ingredients
1 boneless beef chuck roast (2 to 2-1/2 pounds), cut into 3/4-inch cubes2 tablespoons canola oil1 jar (16 ounces) chunky salsa1 can (8 ounces) tomato sauce2 garlic cloves, minced2 tablespoons brown sugar1 tablespoon soy sauce2 tablespoons minced fresh cilantro2 tablespoons lime juiceHot cooked rice
Preparation
In a large skillet, brown beef in oil; drain. Add salsa, tomato sauce, garlic, brown sugar and soy sauce; bring to a boil.
Reduce heat; cover and simmer for 2 hours or until meat is tender. Stir in cilantro and lime juice; heat through. Serve over rice.
