Ingredients
- 1 tablespoon canola oil
- 1 pound flank steak sliced thinly against the grain
- 2 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow onion thinly sliced
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon white sugar
- 1 teaspoon dried onion flakes you can substitute onion powder
- 1/4 teaspoon cayenne pepper I use 1/2 teaspoon because we like a bit more spice
- 1 teaspoon ground cumin
- 1/2 cup chicken broth
Instructions
- Add the steak to the cast iron skillet on medium high heat and sear 2 minutes on each side.
- Remove the steak from the pan and add the canola oil, garlic, bell peppers and onions.
- Cook for an 3-5 minutes, stirring occasionally.
- Mix the remaining ingredients in a small bowl.
- Add the broth/spice mixture to the pan with the veggies along with the and stir well.
- Cook for an additional 2-3 minutes to allow the flavors to meld together well.
- Add the steak into the pan and toss just before serving.
Nutrition
Calories: 281kcal | Carbohydrates: 5.4g | Protein: 33.2g | Fat: 13.6g | Saturated Fat: 4.3g | Cholesterol: 62mg | Sodium: 766mg | Fiber: 1.8g | Sugar: 2.4g
