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Get Started - 100% free to try - join in 30 secondsPrep Time: 25 mins
Total Time: 3 hours
Yield: 6 servings
If flank isn’t available at your market, skirt steak and chuck is a suitable substitute.
2tbsp. GOYA® Extra Virgin Olive Oil
2 ½lbs. flank steak, cut in 3”x 4”pieces
GOYA® Adobo with Pepper, to taste
2 large yellow onions, finely chopped (about 2½ cups)
1½ green bell peppers, finely chopped (about 1½ cups)
1jar (12 oz.) GOYA® Sofrito
3tsp. GOYA® Minced Garlic or 6 cloves garlic, finely chopped
1can (8 oz.) GOYA® Tomato Sauce
1packet Sazón GOYA® with Coriander and Annatto
1packet GOYA® Powdered Beef Bouillon
¼tsp. GOYA® Ground Black Pepper
1cup GOYA® Spanish Olives Stuffed with Minced Pimientos, sliced
1jar GOYA® Capers, drained
1tbsp. finely chopped fresh cilantro
2 cup cooked Extra Long Grain Rice (or Spanish Rice or Yellow Rice)
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