Sonoran Carne Asada - cooking recipe

Ingredients

3 pounds boneless beef chuck, cut into thin, bite-sized slices
2 teaspoons ground black pepper
1 teaspoon salt
1 pinch red pepper flakes, or to taste
1 (10.5 ounce) can beef stock
2 lemons, juiced
2 limes, juiced
2 fresh jalapeno peppers, seeded and chopped
1 bunch fresh cilantro, leaves chopped
3 tablespoons oil

Preparation

Place beef chuck in a shallow bowl. Season with pepper, salt, and red pepper flakes. Add enough beef stock to cover. Add lemon juice, lime juice, jalapenos, and cilantro. Turn until evenly coated. Cover and refrigerate for at least 30 minutes, preferably 2 to 3 hours.
Heat oil in a large skillet over high heat. Stir in 1/3 of the beef and saute until just firm to the touch for medium- to medium-rare, 1 to 2 minutes per side. Be careful not to overcook, as the meat will get tough. Transfer to serving dish. Repeat with remaining beef.