Ingredients

Top Round Steak (2 lbs)

Red Onion (1)

Bell peppers (3)

Jamaican Scotch Bonnet (1)

Garlic (5 cloves)

Ginger ( 1 tbsp – minced)

Bell Pepper (2 – different colors)

Browning (2 tbsp)

Beef Stock (1/2 cup)

Hot sauce (1 tbsp)

Directions:

“Clean” steak with vinegar and lemon. Then pat both sides dry with a paper towel

Cut steak into long strips and place into a bowl

Season with All purpose seasoning, pimento, minced garlic & minced ginger, sliced red onions, half of the bell pepper and the browning.

Seal the bowl and place in the fridge to marinate for a few hours or overnight.

Put 1tbsp of olive oil in a frying pan, turn the heat to medium, then place marinated steak in the frying pan.

Add fresh Julienned slices from 2 different color bell peppers to the frying pan, mix, then add beef stock, hot sauce, and a scotch Bonnet (do not break!) on top. Cover the frying pan and allow to simmer on medium-low for 20 minutes.

Remove scotch bonnet

Serve with White Rice and plantains.

Serves 4