Prep the meat beforehand, cut the steak into thin slices against the grain. Season the steak with the adobo, seasoned black pepper, McCormick salt free onion & herb / garlic & herb, a small drizzle of olive oil and the soy sauce.

Mix all the seasonings into the steak and marinate for at least 15 to 30 minutes.

Prep the veggies: cut the bell peppers and onion into thin slices, then set aside.

In a skillet over medium high heat, drizzle the olive oil and allow it to get hot. Once the oil is hot, add the meat to the pan.

Allow the steak to brown which should take about 5 to 7 minutes. Note: the steak will not be fully cooked, it will finish cooking in the gravy. You just want to brown the meat and once it’s browned remove it from the skillet.

Next, add the sliced veggies to the skillet and sauté for about 2 minutes.

Add the beef broth/stock, Worcestershire sauce, Lipton Recipe Secrets Beefy Onion Dry Soup and Dip Mix, and cornstarch slurry. Browning sauce is completely optional. Stir everything together.

Allow the liquid to come to a broil, then add the browned steak to the pan. Lower the heat to medium-heat and cover with a lid.

Let the pepper steak simmer until the beef is fully cooked and the gravy has thickened up to your liking.

Note: Halfway through cooking time do a taste test, add make any adjustments if needed. (If I want or need a little bit more flavor, I just sprinkle a little bit of the salt free onion & Herb and salt free garlic & herb, but you shouldn’t need it).

Be sure to stir halfway through cooking time. It should take 25 to 35 minutes to finish cooking but use a thermometer to check for doneness if unsure.

Serve over rice. Add some Plantains and sliced avocado as well, Enjoy!