Ingredients
3 tablespoons olive oil
1 pound beef (such as sirloin, rib-eye, skirt steak or flank steak), cut into bite-size strips
2 ½ teaspoons Lebanese seven-spice blend (see Tip)
1 ½ teaspoons fine sea salt
1 large yellow onion, halved and thinly sliced
1 small red bell pepper, halved, cored and thinly sliced
2 jalapeños or 1 small green bell pepper, halved, cored and thinly sliced
Saj bread, pita, naan or flour tortillas, for serving
Directions
1
Heat olive oil in a cast-iron pan over medium until shimmering and hot, but not smoking. Add the strips of meat, spice blend and 1 teaspoon salt. Cook, stirring periodically, until all the released water evaporates and the meat starts to brown all over, about 10 minutes.
2
Once meat is browned, add 1/2 cup water, cover the pan, and cook until the water again evaporates and oil visibly releases, about 5 to 7 minutes. Repeat the process: Add another 1/2 cup water, cover, and cook until the water evaporates and oil releases.
3
Add the onion, pepper, jalapeños and the remaining 1/2 teaspoon salt. Cook, uncovered, tossing regularly, until the onions are browned and meat is starting to soften, about 4 minutes.
4
Add another 1/2 cup water and cook for a final time, uncovered, stirring occasionally, until some of the water evaporates and you are left with a thick sauce coating the meat and vegetables, about 3 minutes.
5
Remove from heat and serve immediately with bread to scoop up the meat and gravy.