Local: Peppered Steak

Ingredients:

  • 140 grams of sirloin (after trimmed)
  • 15 grams of soy sauce
  • 0.7 grams of salt
  • 0.7 grams of pepper
  • 0.5 grams of garlic powder
  • 0.5 grams of onion powder
  • 6 grams of beer
  • 1.5 grams of olive oil
  • 8 grams of finely chopped jalapeno
  • 50 grams of finely chopped white onion
  • 40 grams of finely chopped green bell peppers
  • 160 grams of water
  • 2.3 grams of beef bouillon
  • 80 grams of parboiled rice

Instructions:

  1. Begin by cutting the sirloin into small cubes, approximately 0.5 inches (1.3 cm) each, according to your preference.

  2. In a large bowl, marinate the cubed sirloin with soy sauce, salt, pepper, garlic powder, onion powder, and beer. Set aside and let it marinate while you proceed with the next steps.

  3. Finely chop the jalapenos, onions, and bell peppers. Keep the chopped jalapenos and onions together for initial cooking, but set the bell peppers aside separately, as they will be added at a later stage in the cooking process.

  4. Measure the water and beef bouillon together in a bowl. Prepare this mixture and set it aside.

  5. Preheat a large pot over medium-high heat.

  6. Add olive oil to the pot along with the jalapenos and onions. Sauté for approximately 4 minutes. Then, add the marinated steak to the pot and cook until it reaches medium doneness, with some pink still visible. Note: Do not add the bell peppers at this stage.

  7. To the pot, add the previously prepared water and beef bouillon mixture along with the rice. Stir well to combine.

  8. Bring the mixture to a low boil, then reduce the heat to a simmer and cover the pot. Continue to stir occasionally.

  9. Approximately 5 minutes before the dish is finished cooking, when the water has almost fully evaporated, stir in the bell peppers.

  10. Finish cooking until all the water has evaporated. Once done, turn off the heat, let the dish stand for 5 minutes, and then it's ready to serve.