Name: Asun-Style Beef with Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb (500 g) Beef Chuck Flap Tail (Denver Steak) , cut into 1-inch (2.5 cm) cubes; 1 tsp (5 mL) sweet smoked paprika; Salt and fresh ground pepper; 2 tbsp (30 mL) canola or sunflower oil; 1 onion, sliced; 2 cloves garlic, minced; 1 EACH sweet red and green pepper, sliced; 2 habanero peppers, finely chopped (or to taste); 1 tbsp (15 mL) fresh lime juice

Ingredients

Scale

1 lb (500 g) Beef Chuck Flap Tail (Denver Steak) , cut into 1-inch (2.5 cm) cubes

1 tsp (5 mL) sweet smoked paprika

Salt and fresh ground pepper

2 tbsp (30 mL) canola or sunflower oil

1 onion, sliced

2 cloves garlic, minced

1 EACH sweet red and green pepper, sliced

2 habanero peppers, finely chopped (or to taste)

1 tbsp (15 mL) fresh lime juice

Cook Mode Prevent your screen from going dark

Instructions

Pat beef dry with paper towel. Place in a bowl; sprinkle with paprika and season with salt and pepper to your taste. Toss to coat.
Heat oil over medium-high heat in a large skillet. Cook beef for about 8 minutes, turning with tongs, until browned on all sides and almost cooked through. Transfer to a plate; set aside.
Return skillet to medium-high heat; cook onions and garlic, stirring, for about 3 minutes or until fragrant. Add red pepper, green pepper and habanero peppers to your taste; cook, stirring, for 3 to 5 minutes, until tender. Return beef and accumulated juices to the skillet and toss everything together. Add lime juice and season with salt and pepper to taste.