Chino Latino Stir Fry Steak Encebollado

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb round steak, cut in strips for stir fry
• 1/2 cup hoisin sauce
• 3 teaspoons minced ginger
• 3 garlic cloves, minced
• 3 tablespoons lemon juice or 3 tablespoons goya bitter orange marinade or 3 tablespoons vinegar
• 2 tablespoons soy sauce or 2 tablespoons braggs liquid aminos
• 2 teaspoons sesame seeds
• 1/4 teaspoon ground oregano
• 1/2 teaspoon adobo seasoning or 1/2 teaspoon seasoning salt
• 1 large onion
• 1 medium green bell pepper
• 1/2 medium red bell pepper
• 1 tablespoon vinegar
• 4 tablespoons olives or 4 tablespoons vegetable oil

Recipe

• 1 combine hoisin, ginger, garlic, bitter orange, soy sauce, sesame seeds, ground oregano and adobo in medium bowl and pour over beef.
• 2 make sure beef is completely covered with marinade and marinate in a covered bowl for a minimum of 30 minutes.
• 3 cut green and red bell peppers in thin strips, and put aside. peel and chop onion into thin wheels.
• 4 heat a large pan on medium low heat. pour in 2 tbsp of oil, add vegetables and stir.
• 5 pour 1 tbsp of vinegar over the vegetables. mix well and saute until tender. remove from pan and set aside.
• 6 use remaining 2 tbsp of oil back in pan or wok. increase heat to medium high and add marinated beef.
• 7 pour 4-5 cups of water to the liquid where the meat was marinating. increase heat to high. whenever the liquid in the pan dries, add 1 or 2 cooking spoonfuls of the marinating liquid. this prevent the meat from burning.
• 8 continue to stir fry beef until fully cooked and pour onions & peppers mixture over beef, cook for 1 minute.
• 9 serve with jasmine rice and stewed beans.