Alambre

Step 3: Sear the meat

  • Alambre base

    • steak of choice
      , thinly sliced
      1 part
    • black pepper
      to taste
    • chicken bouillon
      to taste
    • salt
      to taste

    • cooked vegetables
    • cooked bacon

Make sure the meat is thinly sliced (the pieces should be a similar size to the peppers/onions). Bring the pan back to high heat, and add the meat in an even layer. Season with a sprinkle of salt, pepper, and bouillon powder.

Allow the meat to on one side, undisturbed, until it develops deep on one side. When the meat is mostly cooked through, add the reserved bacon and vegetables back into the pan. Shake and toss everything together.

  • If the meat is sticking to the pan, or if bits stuck to the pan are threatening to burn, with a splash of water, which should release everything.

Taste the mixture for seasoning. If needed, add a bit more salt, pepper, or bouillon powder.

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