Spring Hill Ranch'S Beef Chicana

• Southwestern Beef Marinade
• 2/3 cup low sodium soy sauce
• 2/3 cup vegetable oil
• 2 medium cloves of garlic, minced or pressed
• 2 tablespoons dark brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons New Mexico chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cayenne pepper
• Spring Hill Ranch's Beef Chicana
• 3 pounds thin-cut round or sirloin steak, about 1/2" thick
• 1 recipe Southwestern Beef Marinade (above)
• 2 tablespoons lard (or canola or vegetable oil)
• 1 green bell pepper, 1/2" chopped
• 1 medium white or yellow onion, sliced into thin strips
• 1 14.5-ounce can diced tomatoes, drained (liquid reserved and used to adjust the texture if needed)
• 1 8-ounce can tomato sauce
• 1 medium clove of garlic, minced or pressed
• 1 tablespoon New Mexico chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooked rice or noodles or warm flour tortillas
• Sour cream, grated cheese, chopped cilantro, shredded lettuce and/or salsa for garnish

1. Combine all ingredients in a small bowl.
2. Put your steak into the freezer for half an hour or so to make it easier to slice. Slice the steak into 1/8" thick slices, about 2-3 inches long. Marinate the beef strips with the Southwestern Marinade in the refrigerator for 1-3 hours
3. Heat the lard in a large skillet over medium heat. Brown the beef strips in batches. Combine all the beef strips, green bell pepper and onion in the pan. Pour the diced tomatoes and tomato sauce in and season with the garlic, chili powder, cumin, salt and pepper. Stir well. Cover and simmer for 30 minutes (stirring occasionally), then remove the lid and simmer an additional 15 minutes. Serve over rice or noodles or in warmed flour tortillas. Garnish as desired.

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Taken from food52.com/recipes/23866-spring-hill-ranch-s-beef-chicana (may not work)