Pepper Steak | Carne Guisada | Made To Order | Chef Zee Cook

• portions: 5 servings
• temps actif: 20 minutes
• temps total: 40 minutes

Ingrédients

2 lbs Beef Strips

½ white onion finely minced

¼ cubanelle or green pepper minced

5 garlic cloves minced

2 ½ tsp sopita or adobo *to taste

1 tbs salsa china *to taste

1 tsp DR orégano

½ tbs sazón

¼ tsp black pepper

1 tsp cilantro chopped

1 lime

1 Onion (Red or White) Sliced

½ Red Bell Pepper

½ Green Bell Pepper

1 tsp vinegar

1 cup Water

Olive oil

Instructions

Dice onions, peppers, and garlic and set aside

Slice bells peppers and onions and set aside

In a large mixing bowl, add diced onions, peppers, garlic, orégano, adobo/chicken bouillon cube, soy sauce (salsa china), sazón, lime juice, black pepper and olive oil. Mix until well combine

Marinate for at least 30 mins. Best to marinate overnight in fridge-- max 2 days

Once meat has been marinating, heat up deep sided skillet over medium high heat. Add oil

Once oil is hot, add the pepper steak

Pepper steak will begin to brown and cook in its own juices, after about 3-5 mins, stir so that all sides brown

After another 3-5 minutes, add water being sure to capture all of the water from the marinade bowl. Add enough water so that it covers the meat completely

Simmer meat on medium heat for 10 minutes

Once water dries up, stir again and check for tendering. Add more water again and stew for another 8-10 minutes

Once the meat is tender, add sliced onions, peppers, and vinegar. If meat is too dry, add a tiny bit more water. You want the meat to have sauce/gravy. Continue cooking until onions and peppers reach your desired softness. I recommend, lowering heat or turning off flames entirely and letting onions and peppers steam. Best to leave them with a bit of crunch & bite

Nutrition

• Calories: 200
• Lipides Totaux: 20 g