Spring Hill Ranch Beef Chicana

Ingredients

• 2/3 cup soy sauce (low sodium is fine)
• 2/3 cup vegetable or canola oil
• 2 cloves garlic, minced
• 2 Tablespoons brown sugar
• 2 Tablespoons tomato paste
• 2 Tablespoons New Mexico chili powder (mild, medium or hot - your choice)
• 4 teaspoons ground cumin (cumino - freshly ground if you can!)
• 1/2 teaspoon ground cayenne pepper
• 2 1/2 - 3 pounds round steak, cut into 1/8" thick slices about 2" long
• 2 Tablespoons vegetable or canola oil
• 1 large green bell pepper, 1/2" chopped
• 1 medium yellow onion, sliced into thin strips
• 1 14.5-ounce can diced toamtoes, drained (liquid reserved to adjust the texture if needed)
• 1 8-ounce can toamto sauce
• 1 clove garlic, minced
• 1 Tablespoon New Mexico chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• cooked rice or flour tortillas for serving
• Garnishes of sour cream, grated cheese, chopped cilantro, shredded lettuce and/or salsa