Mexican Alambre de Res | Street Food Skillet

Pat the beef tenderloin dry with paper towels and cut into bite-sized, thin strips. Cut the bacon into fine strips. Wash, seed, and cut the red and green bell peppers into narrow strips. Peel, halve, and slice the onion into strips. Finely chop the garlic.

Heat 1 tbsp of olive oil in a large, heavy skillet or grill pan over medium-high heat. Add the bacon strips and render until crispy, about 3–4 minutes. Remove the bacon from the pan and set aside, leaving the flavorful drippings in the pan.

Add the remaining olive oil to the hot pan. Add the beef strips, season with 1 tsp salt and 1 pinch of pepper, and sear over high heat for about 2–3 minutes until browned all over but still juicy on the inside. Remove the meat and keep warm.