2 lbs steak cut of your choice (from the list in this page, cut into 1/4" thin)
1/2 cup white vinegar (to wash the meat)
1/4 teaspoon ground oregano
1/2 teaspoon complete seasoning (I use Badia) or any seasoning you like (just make sure it doesn't have salt)
Salt to taste
Ground pepper to taste
1 large garlic clove or two small ones
1 large white onion
1 medium green bell pepper
1/2 medium red bell pepper
1 tablespoon white vinegar
4 tablespoons vegetable oil
Directions:
Wash the meat with the 1/2 cup white vinegar, rinse and drain. Pour 3/4 cup water into the steak and add the oregano, complete seasoning, salt and pepper. Mix well. Taste a bit of the water to check the salt (not too little or too much salt, just right).
Add the garlic to the beef steak and mix. Let marinate while you chop the remaining vegetables.
Cut the green bell pepper into thin strips and set aside.
Do the same with the red bell pepper.
Now let's peel and chop the onion. Cut it into thin wheels.
Heat a large heavy bottom frying pan on medium low heat. Pour 2 tablespoons vegetable oil. Add the chopped vegetables and stir.
Carefully pour 1 tablespoon white vinegar over the veggies.
Mix well. Saute your veggies, stirring frequently, until tender.
Remove from the pan and set aside.
Look how nice and tender my vegetables are!
Pour 6 or 7 cups water to the liquid where the meat was marinating.
Increase the heat to high. Whenever the liquid in the pan dryes, add 1 or 2 spoons (with the cooking spoon) of the marinating liquid. This prevent the meat from burning. Turn over the steak filets now and then.
When the meat is finally tender (be patient, this process can take a while), add the sauted vegetables you had reserved and some more water. Check the salt and if it needs a little bit more, go ahead and add it. But be careful not to add too much salt. Cook for 3 to 4 minutes. Do not let it dry too much. A little bit of that juice with the meat is really delicious.
