Ingredients
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- 1½ lbflank steak
- 2 largeonions, sliced
- 4garlic cloves
- 2limes
- 1 TbspGoya Adobo
- 3 TbspGoya olive oil
- 2 cupsGoya white rice, cooked, to serve
How to make it
- 1
Cook 1 cup rice with 1½ cups water: boil, cover, 18 minutes. Rest 5 minutes. Fluff.
- 2
Peel and slice the onions into half-moons. Peel and mince the garlic. Cut the limes.
- 3
Boil the steak in salted water 40 minutes until it shreds. Drain, shred with two forks, and toss with adobo, garlic, and the juice of 1 lime.
- 4
Heat 2 Tbsp oil in a skillet on high. Fry the beef 6–8 minutes without stirring much, until the edges crisp. Push aside, add onions and 1 Tbsp oil, cook 5 minutes until soft.
- 5
Toss together. Squeeze the second lime over the top. Serve over the rice.