Quiabada (Beef and Okra Bahian Style)

• 2 tablespoons olive oil pure
• 1 large onions minced
• 1 clove garlic minced
• 1 pound beef, steak boneless shell, cut into 1 inch pieces
• 2 medium tomatoes ripe, peeled, seeded, and coarsely chopped
• 1 x salt and black pepper to taste
• 2 each sweet bell peppers malagueta, or to taste
• 1 pound okra topped, tailed, sliced into rings

1. Heat the oil in a large, heavy skillet over medium heat.
2. Add the onion and garlic and cook, stirring, until they are soft.
3. Add the meat and cook, stirring occasionally to cook all sides, until it is browned.
4. Add the tomatoes and seasonings.
5. Cover, reduce the heat to low, and cook until the meat is cooked to the desired doneness and there is a reddish sauce, 7 to 10 minutes.
6. Meanwhile, blanch the okra by placing it in a saucepan of boiling salted water and cooking it for 3 to 5 minutes.
7. Drain the okra and add it to the meat.
8. Cook for an additional 5 minutes.
9. Serve hot with Angu or white rice.

olive oil, onions, garlic, beef, tomatoes, salt, sweet bell peppers, okra

Taken from recipeland.com/recipe/v/quiabada-beef-okra-bahian-style-42221 (may not work)