Ingredients:
- 1.5 to 2 lbs thin-cut beef sliced in strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 large yellow onion, sliced
- 2–3 tbsp Lea & Perrins Worcestershire sauce
- 1 tbsp Montreal steak seasoning
- 1 tsp Goya Adobo (or to taste)
- 1 tsp Badia Complete Seasoning (or to taste)
- ½ packet Sazon
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp tomato paste
- 1 small can (8 oz) tomato sauce
- ½ cup water (more as needed)
- 1–2 tbsp oil (for browning)
Instructions:
1 Season the beef:
◦ In a bowl, combine beef with Worcestershire sauce and Montreal steak seasoning. Mix well and let it marinate for a few minutes (or longer if time allows).
3 Brown the beef:
◦ Heat oil in a large skillet or sauté pan over medium-high heat.
◦ Brown the beef in batches. Once browned, set aside. Don’t overcook.
4 Combine and cook:
◦ Return all browned beef to the pan along with any juices.
◦ Add in sliced onions and peppers. Cook for 3–5 minutes until slightly softened.
5 Add sauce and seasonings:
◦ Pour in the tomato sauce and ½ cup of water.
◦ Stir in the tomato paste until fully mixed.
◦ Add Adobo, Sazon, garlic powder, onion powder, and Badia seasoning. Stir well.
6 Simmer:
◦ Cover and reduce heat to low-medium.
◦ Simmer for 20–30 minutes or until beef is tender. Add more water if sauce becomes too thick.
7 Taste and adjust:
◦ Taste and adjust seasoning as needed before serving.
Serving Suggestions:
- Serve hot over white rice, with tostones, or in a hoagie roll for a pepper steak sandwich.