Ingredients

• 2 pounds thinly sliced beef (flank steak or sirloin) (If you don’t have flank steak, go for top sirloin or chuck roast instead — or swap it out for sliced chicken if you want something leaner.)
• 1 red bell pepper, sliced (Don’t worry if you’re missing a color — just use whatever you have on hand, it’ll still taste amazing.)
• 1 green bell pepper, sliced (Don’t worry if you’re missing a color — just use whatever you have on hand, it’ll still taste amazing.)
• 1 yellow bell pepper, sliced (Don’t worry if you’re missing a color — just use whatever you have on hand, it’ll still taste amazing.)
• 1 large onion, thinly sliced (You can use red onion or even 1 tablespoon (15 ml) of onion powder in a pinch.)
• 1 can diced tomatoes (No problem if you don’t have them — use thick tomato sauce or 1 cup (240 ml) of red enchilada sauce instead.)
• 2 tablespoons olive oil (Avocado or canola oil work just as well for this recipe.)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder (If you’re out, mix 1 teaspoon paprika + ¼ teaspoon cayenne + ¼ teaspoon cumin — easy and flavorful.)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 lime (You can replace it with a yellow lemon or 2 tablespoons (30 ml) of apple cider vinegar — just note the flavor will change a bit with vinegar.)
• 0.25 cup fresh cilantro, chopped, for garnish (Flat-leaf parsley works great as a substitute with a similar herbal vibe.)
• 0.5 cup beef broth, optional, if you want extra juices (Swap it for water mixed with ½ teaspoon of bouillon or even vegetable broth.)