Galayet Bandora with Beef

Cut the beef into cubes about 1.5 cm, finely chop the onion, crush the garlic, slice the hot green pepper into thin rings, and dice the tomatoes.

In a wide, heavy-bottomed skillet, heat the olive oil over medium-high heat and sear the beef for 6–8 minutes, turning often, until the pieces are browned.

Add the onion and cook for 3–4 minutes until softened, then add the garlic and hot pepper and heat through for 30–40 seconds, taking care not to let the garlic burn.

Add the tomatoes to the skillet, stir, season with salt to taste, and cook uncovered over high heat for 8–10 minutes, until they release their juices and the sauce starts to thicken.

Reduce the heat to medium, cover the skillet, and simmer for 15–20 minutes, stirring occasionally, until the beef is tender and the tomatoes have turned into a thick sauce.

Remove the lid and let the dish cook for another 2–3 minutes to evaporate any excess liquid; serve hot straight from the skillet.