- 2 tablespoons olive oil
- 1 ¼ pounds tender, boneless beef (sirloin, strip steak, rib-eye or tenderloin), cut into 1-inch cubes and patted dry
- 1 large onion, thinly sliced
- 1 1/2 to 2 cups thinly sliced mushrooms (such as button, cremini, shiitake or a combination)
- 1 tablespoon Worcestershire sauce
- 1 jar (16 ounces) Frontera Roasted Tomato Salsa
- 1 can (15 ounces) diced tomatoes, drained
- 3 to 4 tablespoons Frontera Chipotle Hot Sauce
- 1/3 cup chopped fresh cilantro, plus a few sprigs for garnish
- In a large heavy skillet, heat 1 tablespoon of the oil over medium-high. Sprinkle the meat generously with salt. When the oil is hot, lay in half of the meat cubes in an uncrowded layer and quick-fry, stirring and turning them all regularly, until nicely browned, 4 to 5 minutes. Remove with a slotted spoon to a plate. Repeat to brown remaining beef.
- Add remaining 1 tablespoon oil to the skillet, add the onion and cook, stirring, until golden, 4 to 5 minutes. Add the mushrooms; cook until golden, about 5 minutes. Then add the Worcestershire and stir as it quickly evaporates. Next, add the Frontera Salsa and tomatoes; stir regularly until pan juices thicken, 3 to 4 minutes. Stir in the hot sauce and salt to taste. Reduce heat to medium.
- Return the meat to the pan along with any juice that has accumulated on the plate. Heat gently to warm the meat. Stir in chopped cilantro, then spoon onto a warm platter and garnish with cilantro sprigs.