Ingredients
Scale
- 2-3 pounds flank steak (thinly sliced)
- 1/3 cup sofrito
- ¼ cup chopped cilantro
- 8 cloves garlic (crushed)
- 2 tablespoons oil (divided)
- 1 teaspoon chicken bouillon seasoning
- 1 teaspoon dried oregano
- 1 teaspoon adobo (all purpose seasoning)
- 1 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1/2 red bell pepper (sliced thin)
- 1/2 green bell pepper (sliced thin)
- 1/2 red onion (sliced thin)
- 3 bay leaves
- 1-2 cups water
- Freshly chopped cilantro (for garnish)
- Lime wedges (for garnish)
Instructions
- Add the steak to a large bowl with the cilantro, sofrito, garlic, 1 tablespoon oil, Maggi seasoning, chicken bouillon seasoning, oregano, adobo, black pepper, and cumin. Marinate for 1 hour up to overnight.
- In a large pot set over medium-high heat, heat the remaining tablespoon of oil. Toss in the marinated steak and sauté for 5-7 minutes until natural juices are released. Stir in the browning sauce for color. Add the sliced peppers and onions; stir until well combined.
- Add water to the same bowl used for marinating the meat and pour it into the pot. Use enough water to cover the meat entirely. Add bay leaves and cook over medium heat. Stir occasionally until the water reduces by half. Lower heat, cover the pot, and let it cook on low for about an hour or until the meat is tender.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg