Cooking Instructions
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Step 1
Cut the
Beef (2 lb)
into 1 inch pieces.
Step 2
Juice the
Lime (1)
.
Step 3
Crush the
Garlic (4 cloves)
using a garlic press or mortar and pestle. Combine with
Dried Oregano (1 tsp)
.
Step 4
In a large bowl, add beef and season with
Chicken Bouillon Powder (1/2 Tbsp)
,
Onion Powder (1/2 Tbsp)
,
Ground Black Pepper (1 pinch)
, lime juice,
Light Soy Sauce (1 tsp)
, and the garlic-oregano mixture. Mix together until all the ingredients are well blended. Marinate overnight for better flavor, but it's not necessary.
Step 5
In a large pot over medium high heat, add
Cooking Oil (2 Tbsp)
and allow to get hot. Add beef and cook uncovered for 5 minutes. Lower heat to medium, give it a stir and cover and cook until the meat absorb its own juices.
Step 6
When there are no more juices in the pan, add water 1/2 cup at a time and continue cooking the meat covered until is tender. If the meat is still not tender after it has absorbed the water, continue adding water and repeat until tender.
Step 7
Slice the
Onion (1/2)
.
Step 8
Slice the
Cubanelle Pepper (1/2)
.
Step 9
Slice the
Red Bell Pepper (1/2)
.
Step 10
Chop the
Fresh Cilantro (to taste)
.
Step 11
Once the beef is tender, add onion, cubanelle pepper and red bell pepper and stir to combine. Add
Tomato Paste (1/4 cup)
and enough water to make a stew-like gravy consistency, then stir to blend everything well. Cover and cook for 3-5 minutes.
Step 12
Turn off heat and stir in Cilantro ( to taste). Serve with rice and enjoy!
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