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Ingredients
- 21 oz skirt steak cut into 2-3 pieces
- 5 oz red onions cut into wedges
- 1 stalk celery cut into pieces
- 4 garlic cloves divided
- 1 dried bay leaf
- 4 tsp dried oregano divided
- 2 tsp salt divided
- ¼ tsp ground black pepper
- 45 oz water
- 4 oz red onions cut into strips (¼ in.)
- 4 oz green bell peppers cut into strips (¼ in.)
- 4 oz red bell peppers cut into strips (¼ in.)
- 1 tsp paprika
- ½ oz olive oil
- 10 ½ oz tomato sauce
- fresh cilantro leaves to garnish
- cooked rice to serve (see Tip)
- lime cut into wedges to serve
- Nutrition
- per 1 portion
- Calories
- 196.6 kcal / 822.5 kJ
- Protein
- 23.2 g
- Fat
- 7.5 g
- Carbohydrates
- 10.5 g
- Fibre
- 2.9 g
- Saturated Fat
- 2.4 g
- Sodium
- 1109.6 mg
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