Bistec A La Mexicana - cooking recipe

Ingredients

1 tablespoon olive oil
1 1/4 - 1 1/2 lbs beef, thin cut (I use the thin cut steaks that are prepared for Milanesa)
1/2 cup water (or beef broth)
For Garnish
quartered lime
2 green chilies, chopped
cilantro
For the Chunky Fresh Tomato Salsa (Salsa Mexicana)
1 garlic clove, peeled
2 serrano chilies, stemmed and halved (or 1 jalapeno)
2 medium ripe tomatoes (about 1 pound total)
1/3 cup cilantro, roughly chopped (loosely packed)
1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
1 tablespoon fresh lime juice (or light flavored vinegar)
salt

Preparation

Make the salsa without the lime juice.
Drop the garlic and chili pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the processor and remove the lid. Cut 1 tomato in quarters and add it to the food processor, along with the cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.
Cut the other tomato into 1/4 inch pieces and add to the bowl, along with the green onion. Taste and season with lime juice (or vinegar) and salt, usually a generous 1/2 teaspoons This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
Heat a wok (or a very large skillet) over medium high heat. Drizzle in a little olive oil, then, in 2 batches, stir-fry the steak until lightly browned. Remove to a plate, leaving behind as much oil as possible. Stir-fry the salsa until reduced - this can take up to 10 minutes. Add about 1/2 cup water or beef broth, return the browned meat to the pan and bring to a boil. Serve, passing around quartered limes and extra chopped green chili and cilantro.