1 lb sirloin tip steak, cut into thin slices
1 lb cube steak, cut into thin slices
1 lb skirt steak, cut into thin slices
1 onion, chopped
2 serrano peppers, one chopped and the other one for topping
2 roma tomatoes, chopped
3 garlic cloves, minced
1½ tbsp Maggi Sauce, or Worcestershire Sauce
salt, to taste
pepper, to taste
½ tsp garlic powder
3 tbsp oil
cilantro, chopped, for topping
For Tomato Sauce:
2 roma tomatoes, quartered
½ tsp Mexican oregano, (regular oregano is fine too)
salt, pinch
Season the beef strips with salt, pepper and garlic powder. Set aside.
In a large skillet add oil. Preheat over medium heat for 3 minutes.
Stir fry the beef for about 5 minutes until seared a little.
Add the chopped onion, one serrano pepper (chopped) and garlic. (Save the other serrano pepper for topping) Stir all together. Saute for 2 to 3 minutes.
Add the chopped roma tomatoes and Maggi sauce to pan. Stir well together.
Add the quartered tomatoes and add to a blender or chopper with half a cup of water, oregano and a pinch of salt. Blend until smooth.
Pour sauce into skillet and stir. When sauce comes to a simmer, cover skillet and lower heat. Cook for 25 minutes. Taste for salt. Season with more salt if needed.
If you notice sauce is to dry, add a little more water. Top dish with chopped cilantro and more serrano pepper (thinly sliced) if desired.
Serve with white or yellow rice. Could also accompany rice and beans, avocado slices and warm tortillas.
Enjoy!
Sugar: 3g
:
Calcium: 56mg
Calories: 647kcal
Carbohydrates: 6g
Cholesterol: 222mg
Fat: 35g
Fiber: 1g
Iron: 7mg
Monounsaturated Fat: 17g
Polyunsaturated Fat: 4g
Potassium: 1358mg
Protein: 74g
Saturated Fat: 10g
Sodium: 213mg
Trans Fat: 1g
Vitamin A: 554IU
Vitamin C: 13mg
