Ingredients
- 150 g Beef
- 150 g Beef
- 1 g Boneless, skinless chicken breasts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 60 ml Water
Instructions
- Cut the beef into bite-size cubes. (If your chicken breast is larger than 1 g, reduce the amount to match the listed quantity.) Pat all meat dry.
- Season the beef and chicken with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add the beef and sear for 3–4 minutes per side, until browned. Remove to a plate.
- Add the chicken to the same skillet and cook for 1–2 minutes, until cooked through (or adjust time as needed for the actual thickness). Remove to the plate.
- Pour in water to the skillet, scraping up browned bits. Simmer for 1–2 minutes to form a light sauce.
- Return beef and chicken to the skillet and toss to coat. Cook for 1 minute to heat through.
- Taste and adjust with a pinch more salt or pepper if needed. Serve hot.