# Ingredients:
→ Meats
01 - 1 lb sirloin steak, cut into 1-inch cubes
→ Vegetables
02 - 1 lb baby potatoes, quartered
03 - 1 red bell pepper, diced
04 - 1 small red onion, diced
05 - 1 cup corn kernels (fresh or frozen)
06 - 1 jalapeño, seeded and minced (optional)
07 - 2 cloves garlic, minced
→ Spices & Seasonings
08 - 2 tsp chili powder
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper
→ Others
14 - 2 tbsp olive oil, divided
15 - 1/4 cup fresh cilantro, chopped (for garnish)
16 - 1 lime, cut into wedges (for serving)
# Instructions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high. Season steak cubes lightly with salt and pepper, then sear 2–3 minutes until browned but not fully cooked. Remove and set aside.
02 - Add remaining tablespoon olive oil to the skillet. Cook quartered potatoes, stirring occasionally, for 10–12 minutes until golden and just tender.
03 - Add red bell pepper, red onion, corn, jalapeño (if using), and garlic to the skillet. Sauté 5–6 minutes until vegetables soften.
04 - Sprinkle chili powder, cumin, smoked paprika, oregano, 1/2 tsp salt, and 1/2 tsp pepper over vegetables. Stir thoroughly to coat evenly.
05 - Return steak and juices to skillet. Stir well and cook 3–5 minutes until steak reaches desired doneness and ingredients are heated through.
06 - Remove from heat. Garnish with chopped cilantro and serve with lime wedges.
