1 Tbsp vegetable oil
500-600 grams Rump Steak cut into strips
1 onion, peeled and sliced
2-3 small capsicums of various colours, stemmed, seeded, de-ribbed, sliced lengthwise into strips
For the Marinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves crushed garlic
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, finely chopped (you can remove the seeds if you want to take some of the heat out)
1/4 cup finely chopped fresh parsley
Mix all marinade ingredients. Coat the steak with the marinade and let it sit in the fridge for an hour or so if possible.
Set a large frypan or wok over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak a bit at a time so as not to stew it. You may even need to cook it in instalments. When it is cooked to your liking, remove from the pan and let sit, while you cook the vegetables.
In the same pan or wok, cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, and then add the onion and capsicum. Cook these through to your liking.
I like to add the steak back into the pan to quickly reheat it all together and get the meat juices in the vegetables and you can sprinkle in a little salt.
Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas.