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Makes 2 servings
¼ cup olive oil
1 lb. flank steak, cut into strips and seasoned
1 white onion, julienned
1 teaspoon minced garlic
½ green bell pepper, julienned
½ red bell pepper, julienned
½ cup pico de gallo salsa
½ cup chopped fresh cilantro
Heat a few tablespoons of olive oil in a skillet, and sauté the flank steak in small batches. Once you’ve sautéed all the beef, set it aside while you prepare the vegetables.
Heat the remaining olive oil in the skillet, and then add the onion, garlic and bell peppers. Sauté for 2 to 3 minutes. Return the flank steak to the pan, and add the pico de gallo and cilantro. Cook for a few more minutes.
Recipe and photo courtesy of Cielito Rosado
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