A replica of the smoky red pepper teriyaki steak of Spanish street food tapas

It was originally a tapas side snack, but I thought the bibimbap was pretty good, so I made a staple dish. The original version used pork chops, and I personally thought that the granulated pork chops were not as good as the steak, so I changed it to steak.

Ingredients

Thicklyslicedsteak 300 grams

Redbellpepper 1

Greenbellpepper 1

Onion 1

Freshlygroundblackpepper AbouthalfateaspoonTSP

Teriyakisauce 2 tablespoonsTBSP

Water 2 tablespoons

RedpepperpowderPaprika 1/2 teaspoonTSP

Chilipowder(negligible) Appropriateamount

Salt Seasoning

Cookedwhitesesameseeds Garnish

1shallot

Cooking Instructions

Paprika is the essence of Spanish cuisine, just like Hunan stir-fry must have chili peppers, otherwise the taste is completely different. Available online, there are two flavors, smoked and unsmoked, both have a smoky flavor, either of them is fine, McCormick also has this seasoning, but I haven't tried it if it's authentic.
Steak (1 cm thick) fry for 2 minutes, turn over and cook for 2 minutes, then cut into large pieces and set aside.
Cut the bell pepper into thick strips, and fry the bell pepper out of the tiger skin without oil in the pot by pressing it with a spatula, and put it out for later use.
Shred the onion, fry in a pot with a little oil until transparent, add tiger skin bell pepper, add teriyaki sauce, red pepper powder, black pepper and stir-fry, add an appropriate amount of chili powder if you like spicy or replace a tiger skin bell pepper with a tiger skin pepper. Add two tablespoons of water for a little more juicy bibimbap. Salt can be added to taste according to personal taste.
Turn off the heat, pour the steak cubes into the pan and mix well, sprinkle with cooked white sesame seeds and chopped green onions, and serve.
This is the original version of what was eaten on the streets of Seville, Spain.
A proper rice killer.