Ingredients

• 2 lbs. Flank steak, cubed
• 4 medium yellow onions (1 halved, 3 thinly sliced)
• 3 bay leaves
• 3 tbsp. olive oil
• 1 red bell pepper, seeded and thinly sliced
• 1 green bell pepper, seeded and thinly sliced
• 4 cloves garlic, minced
• 8 oz. can finely diced tomatoes (I used Muir Glen Fire-Roasted)
• 1 tbsp. salt (or to taste)
• 1 tbsp. ketchup
• juice of 1 lime

Directions

1. Place the beef, halved onion and a bay leaf in a large pot and cover with water. Cook over high heat until the water comes to a boil, reduce heat to low, cover and let simmer for 20 – 30 minutes.

2. Remove the beef cubes to a bowl with a slotted spoon and let cool to the touch. (Save the beef water and use as a base for soups, or wherever you’d use beef stock.) Use your hands to “shred” the beef. You want to pull the pieces apart until it looks like pulled pork. Set aside.

3. Set a large pot over medium heat and add the olive oil. Once it’s hot, add the onions and bell peppers. Sautee for 7 – 10 minutes, or until they begin to get very soft. Add the garlic, beef, tomatoes, ketchup, salt and 2 bay leaves and let simmer for 20 – 30 minutes. Stir in the lime juice and salt to taste.

4. Serve over white rice.

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