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+ 1 hour marinating COOKING TIME: 15 min


1 lb beef strips

4 cups spring mix

8-10 mini peppers

2-3 jalapeño or shishito peppers

1/2 large red onion

2 tbsp chopped cilantro

1 lime

1 avocado

2 tbsp of sour cream

2 tbsp soy sauce

2 tbsp honey

1 tsp cumin

1 tsp chili powder

1/2 tsp smoked paprika

1 tsp butter

Olive oil



  1. In a small bowl or a cup, combine soy, honey, cumin, chili powder and paprika. Add the juice of half of the lime. Mix well until incorporated. Place the striped beef into a bowl. Pour the mixture over, mix well until coated all around, cover, and refrigerate for at least 1 hour (or overnight).

  2. Slice the red onion into half-moons, about 1/4 in thick.

  3. Over high, heat a splash of olive oil in a cast iron or a large pan. Add the marinated beef strips. Sear until it starts to brown, about 2-3 min, flipping halfway. Be careful to not overcook as the meat will be dry. Remove from the pan and set aside to rest.

  4. Reduce the heat to medium high and add half of the butter into the pan. When melted, add the sliced red onion. Saute until soft and fragrant, stirring often, about 2-3 min. Remove the onions from the pan. Turn the heat to high. Melt the rest of the butter until it starts to brown. Add the peppers. Sear until well blistered on each side and start to soften, about 2-3 min (try not to move the peppers until ready to flip). Remove from the heat and set aside.

  5. To serve, add about 2 cups of spring mix to a plate. Layer on with onions. blistered peppers and seared beef on top. Sprinkle with chopped cilantro. Serve with sliced avocado, sour-cream and a lime wedge. Enjoy!

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