A delightful twist on a classic dish, featuring tender steak strips cooked with vibrant vegetables for a hearty meal.
Partially freeze the round steak to make slicing easier.
Freezing the steak slightly firms it up, making it easier to cut into even strips.
Slice the steak into thin strips, about 2-3 inches long.
Use a sharp knife to ensure clean cuts and uniform strips.
Combine the flour and salt in a mixing bowl.
Mix thoroughly to evenly distribute the salt in the flour.
Dredge the steak strips in the flour mixture.
Shake off any excess flour to prevent clumping during cooking.
Heat the oil in a large pan over medium heat and brown the coated steak strips. Remove and set aside.
Brown the strips in batches if necessary to avoid overcrowding the pan.
Add the celery, onion, and carrot to the pan and sauté until slightly softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Return the steak strips to the pan and add the tomatoes, green pepper, garlic, bay leaf, and cayenne pepper. Stir to combine.
Ensure the ingredients are evenly distributed for consistent cooking.
Cover the pan and cook on low heat for 30 minutes, stirring occasionally.
Check occasionally to ensure the mixture doesn't dry out; add a splash of water if needed.
Serve the steak strips and vegetables over rice or with your preferred side.
Garnish with fresh parsley or a sprinkle of grated cheese for added flavor.
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