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Discada

Bridges the gap between restaurant-quality flavor and weeknight convenience with ultra-thin beef, bold spices, and vibrant vegetables in under 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds beef sirloin or skirt steak sliced paper-thin against the grain
  • 2 tablespoons vegetable oil
  • 1 large yellow onion thinly sliced
  • 2 bell peppers one red, one yellow, sliced into thin strips
  • 1 jalapeno minced (seeds removed for less heat)
  • 4 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon paprika
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • Juice of 1 lime
  • 1/4 cup fresh cilantro chopped

Equipment

  • Sharp chef's knife
  • Cutting board
  • Large skillet or cast iron pan
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Small bowl for mixing spices
  • Meat thermometer (optional)

Method
 

  1. Slice the beef against the grain into 1/8 inch thick slices.
  2. Slice the yellow onion into thin half-moons, cut bell peppers into thin strips, and mince the jalapeno and garlic; set aside.
  3. Combine cumin, chili powder, paprika, salt, and black pepper in a small bowl and stir to combine.
  4. Heat a large skillet or cast iron pan over high heat for about 2 minutes until very hot.
  5. Add 1 tablespoon of vegetable oil to the hot skillet and swirl to coat; add half of the beef in a single layer and sear undisturbed for 1 to 2 minutes.
  6. Stir and cook the beef for another 1 to 2 minutes until mostly cooked through; transfer to a plate and repeat with remaining beef.
  7. Add remaining 1 tablespoon of oil to the skillet, reduce heat to medium-high, add sliced onion and cook for 2 minutes until slightly softened.
  8. Add bell pepper strips and cook for another 2 minutes, stirring occasionally.
  9. Push vegetables to the sides, add minced garlic and jalapeno to the center and cook for 30 seconds until fragrant.
  10. Add the spice mixture and stir for 30 seconds to coat the vegetables evenly.
  11. Return the cooked beef to the skillet and toss with vegetables and spices for 1 to 2 minutes.
  12. Squeeze lime juice over the mixture and sprinkle with cilantro; stir gently to combine and adjust salt if needed.

Notes

Slice the beef while partially frozen (about 30 minutes in the freezer) for ultra-thin, even pieces that cook faster and more uniformly.