INGREDIENTS

  • 1-2 lb flank steaks, 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!