Mexican Pepper Steak

By Kbird

Ingredients

• 2 Tbs. olive oil
• 1 medium onion, sliced
• 2 medium Roma tomatoes, chopped
• 1 medium red bell pepper, julienned
• 4 halapeno peppers, julienned
• Salt and pepper
• 1 c. unsalted chicken broth
• 8 fresh bay leaves
• 1 lb. shaved beefsteak
• 2 Tbs. chopped cilantro

Details

Servings 4

Preparation

Step 1

In each of 2 large skillets, heat 1 Tbs. olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper, and chilies. Season with salt and pepper and cook, stirring until slightly softened, about 2 minutes.

Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices (sliced as thin as possible while partially frozen), season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes. Transfer meat to a platter, Simmer pan juices until slightly thickened, 1-2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.

Good served with yellow rice.