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Mexican Adobo Beef

Serves 6
Prep Time: 10 min. | Cook time: 15 min. Served over Goya Yellow Rice or in warm Mission Tortillas, this flavorful dish gets dinner on the table in under 30 min.

What You Need:

1 Tbsp. Wesson Vegetable Oil

1 1/2 lb. NatureSource Boneless Beef Strip Steak, thinly sliced

1 Earth's Pride Organics Yellow Onion, cut in half, thinly sliced

2 Tbsp. Lawry's All-Purpose Mexican Seasoning

1/4 tsp. McCormick Ground Cinnamon

1 (15 oz.) can Hunt's Tomato Sauce

1/4 cup Wellsley Farms Orange Juice

2 Tbsp. Heinz White Vinegar

Make It:

  1. Heat oil in large nonstick skillet on medium-high. Add steak, onion, seasoning and cinnamon; sauté just until outside surface is no longer pink, about 5 min.
  2. Remove meat from pan; set aside. Add tomato sauce, orange juice and vinegar to pan. Reduce heat to medium and cook, stirring, until sauce thickens, about 5 min.
  3. Return meat to pan; reheat 1 min. Serve immediately.