2 pounds of boneless top sirloin steak, cut into 1 1/2 by 1/4 inch strips
1 teaspoon garlic powder or more to taste
1 teaspoon Chef Merito papaya or more to taste
4 oz mojo criollo
8 oz water
1/2 pound of white onions, sliced thin
1/2 pound of bell peppers, cut into 1/4 inch slices.
1/2 pound of roma tomatoes, cut into 1/2 inch slices.
2 tablespoons vegetable oil

1. Season meat with garlic powder and marinate
Let meat sit in refrigerator for 2 hours or overnight.
2. Heat 1/2 of oil in a large skillet over medium heat; add onions and bell peppers; cook,
stirring often, 2 to 3 minutes or until vegetable are crisp tender, add tomatoes cook 1
minute. Remove from pan.
3. Heat remaining oil to medium high; stir fry meat for 2 or 3 minutes or until browned.
4. You may cook each vegetable separately or together. If you do cook them separately
sauté onions until caramelized . Remove from pan then continue to cooking the
remaining vegetables.
When serving all ingredients can be combined or left separate. Serve with corn or flour
tortillas, guacamole and sour cream. Add beans and rice as a side dish.

Yield: 4 servings