Quiabada (beef & okra bahian style)

Yield: 4 Servings

2 tb Pure olive oil 1 Large onion minced
1 Clove garlic minced 1 lb Boneless shell steak cut -into 1-inch cubes
2 Medium-size ripe tomatoes

-peeled seeded and -coarsely chopped Salt & black pepper to taste 2 Preserved malagueta peppers -minced or to taste 1 lb Okra pods topped tailed -and sliced into rounds Heat the oil in a large heavy skillet over medium heat. Add the onion and garlic and cook stirring until they are soft. Add the meat and cook stirring occasionally to cook all sides until it is browned. Add the tomatoes and seasonings. Cover reduce the heat to low and cook until the meat is cooked to the desired doneness and there is a reddish sauce 7 to 10 minutes. Meanwhile blanch the okra by placing it in a saucepan of boiling salted water and cooking it for 3 to 5 minutes. Drain the okra and add it to the meat. Cook for an additional 5 minutes. Serve hot with Angu or white rice.