Ingredients
Method
- Beef should be cut into one-inch chunks. Lime should be juiced. Using a garlic press or a mortar and pestle, crush the garlic cloves. Combine with oregano that has been dried. Cut the onion into thin slices. Cut the Cubanelle pepper into slices. Cut the red bell pepper into slices. Cut the fresh cilantro into small pieces.
- Season beef with chicken bouillon powder, onion Powder, ground black pepper, lime juice, light soy sauce, and the garlic-oregano mixture in a large mixing bowl. Mix until all of the ingredients are well combined. It's fine to marinate overnight for more taste, but it's not required.
- Cooking oil should be heated in a big saucepan over medium high heat. Cook for 5 minutes, uncovered, with the beef. Reduce the heat to medium, give it a toss, and cook until the meat absorbs its own juices, about 15 minutes.
- When there are no more liquids left in the pan, add 1/2 cup of water at a time until the meat is tender. If the meat is still not tender after absorbing the water, add more water and repeat until the meat is tender.
- Stir in the onion, cubanelle pepper, and red bell pepper once the steak is soft. Whisk in enough water to form a stew-like gravy consistency, then stir everything together well. Cook for 3-5 minutes with the lid on. Remove from heat and whisk in the cilantro. Serve over rice and enjoy!