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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 -2 lb flank steak, cut in strips |
3 tablespoons original goya adobo seasoning |
3 large garlic cloves, pressed (reserve 2) |
2 tablespoons olive oil, plus |
1 tablespoon olive oil |
1 tablespoon butter |
1 teaspoon sugar |
1 tablespoon fresh cilantro, finely chopped |
1 medium white onion, finely chopped |
1 medium green bell pepper, cut in strips |
1 tablespoon dried oregano |
1/4 teaspoon chili powder |
1/2 teaspoon cayenne pepper |
1 lime, juice of |
salt |
Directions:
1. Marinade well in advance if possible. In a ziploc bag put in the beef with adobo seasoning, oregano, chili powder, cayenne pepper, 2 pressed garlics, lime juice and 1 tbsp of olive oil.
2. When ready to cook, in a large skillet heat the 2 tbsp of oil plus butter and sugar over medium-high heat. Add the 1 pressed garlic and onions and sautee until onions are tender, add the peppers and sautee another 2 minutes Empty all the contents from the bag into the pan and reduce heat to medium-low heat. Let it simmer in the juices for 10 mins; at this point add salt if needed. Add cilantro. Increase heat back to high, drain any remaining broth. And pan-fry until golden brown.
3. Enjoy!
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