INGREDIENTS
•
1.5 lbs of skirt steak, flank steak, or top sirloin
•
1 onion sliced
•
1 carrot, sliced into chunks
•
1/2 bag mini sweet peppers (or 1 red or orange bell pepper) sliced into strips
•
6 cloves garlic minced or pressed
•
1 tsp salt
•
1 tsp ground cumin
•
2 beef bullion cubes
•
1/2 cup water
•
2 cans tomato sauce (8 oz. each)
•
2 tsp oregano
•
1 tsp black pepper
•
2/3 cup frozen peas