1eachred, green and yellow bell peppers, sliced into strips
In a medium bowl, season steak chunks with chili, garlic, smoked paprika, cumin, oregano, salt and pepper. Toss and make sure that all chunks are well coated.
Heat a non-stick skillet on high heat until it smokes hot. Stir fry the steak on each side, it will take a couple of minutes to get a nice brown sear. Remove and set aside on a plate without the oil.
Stir fry onion for about 2 minutes by scraping the browned bits from the pan. Remove and set aside with the meat.
Add a bit of oil to the pan and cook bell peppers until they start to soften.
Now add the meat and onions back into the pan and heat everything through. Adjust taste with salt and pepper, if desired.
Remove and serve immediately with rice, chimichurri sauce, cilantro and lime juice.
I recommend using sirloin, flat iron or flank steak for this recipe. Skirt steak or hanger steak can also be used in this recipe. Just make sure to cut the meat against the grain. This will ensure the meat stays tender.
I make my own seasoning for this but you could absolutely substitute with a packet of fajita seasoning mix.
Double this recipe easily to serve more people.
I like to serve these steak bites over rice. However, you can serve these in tortillas, over cauliflower rice, in pasta, in taco bowls, etc.
Smoked paprika is used. If you do not have that or can't find it, Mexican paprika or regular paprika will also work in a pinch.
The longer you marinate, the more tender and more flavorful the chunks will be. Add a bit oil to the marinade if you want to marinate for a longer time in the refrigerator. Use a plastic ziptop bag or a large bowl and cover with a plastic wrap.