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1
First, cut the chicken (may also use beef) into thin strips.
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2
Put this into a bowl and set aside for the moment.
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3
Mix the soy sauce, garlic, pepper and cumin.
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4
Pour over the chicken strips and stir to coat all the meat as evenly as possible.
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5
Make sure you do NOT use garlic salt, the soy sauce is very salty already.
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6
The meat should marinate in the refrigerator for a few hours.
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7
Longer is ok too, but keep in mind that the soy flavor will become more intense the longer the meat sits in it.
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8
Next, cut the peppers and onions into thin strips.
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9
When you are ready to cook use a little oil in you pan and sear the meat in small batches.
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10
I highly recommend a quality stainless skillet for this because you can sear and deglaze the pan better making a delicious sauce to coat your meat with as you go.
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11
It is important to cook the meat in small batches, if you crowd your pan you will end up with steamed, rubbery meat.
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12
We dont want that.
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13
So, sear the meat strips on both sides.
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14
When its done on both sides dribble (just a couple drops) a bit more soy sauce around in the pan and add a bit of water also.
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15
Scrape back and forth releasing the meat from the pan bottom and youll see that a sauce will form.
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16
Keep stirring while the fluid reduces and starts to coat the meat.
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17
Set the cooked meat aside in a dish.
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18
Keep repeating this process until all your meat is cooked.
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19
After the last batch is done I usually put it all back in for a minute just to bring the temperature back up and recoat all of meat together just before serving.
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20
Last, saute your pepper and onions slices until tender crisp.
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21
Fill warm torillas with meat, pepper and onions.
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22
Add in your preferred sides or condiments and enjoy.
