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Mexican Adobo Beef
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
- 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.
- 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.
- Return meat to pan; reheat 1 min. Serve immediately.