• Cooking time: 55 minutes
• Portion: 4-6 persons

Ingredients:

• One (Two lb.) beef strip steaks
• Six chicken bouillon cubes
• Six tomatoes
• Three tablespoons olive oil
• Two red peppers
• Two onions
• Two garlic cloves salt to taste ground black pepper

Together we can change the world, just one random act of kindness at a time.

– Ron Hall

Energy value

• calories 250kcal
• proteins 80g
• fats 4.9g
• carbohydrates 11.5g

Preparation

1. At first, cut the beef into one half-inch cubes, then rinse in warm water to clean.
2. Put beef into a medium saucepot with one tablespoon olive oil.
3. Add salt and pepper, to taste, and bouillon cubes.
4. Cover and place pot over low heat. Let it steam for 20 minutes.
5. Put three tomatoes, one red pepper, one onion, and one garlic clove into a blender and pulse to coarsely chop.
6. Then pour tomato mixture into the pot with the beef and add the remaining two tablespoons of olive oil.
7. Cook 15 minutes.
8. Stirring it on medium heat, add the remaining three tomatoes, cut into wedges, one sliced red pepper, one sliced onion, and one sliced garlic clove.
9. Cook for 15 minutes and it’s ready to serve.
10.   Serve with white rice, biol yam or bread