Wash the meat and pat dry with paper towel. Combine all ingredients for the marinade in a plastic container with cover, then add the meat, put the lid on and marinate overnight ( I haven’t tried it less than this) or at least 6 hours, the longer the better but don’t go beyond 3 days.

To cook, heat about 1-2 tablespoons of olive oil in a non-stick pan and carefully lay pieces of marinated meat on the pan (be careful, it will splatter because of the marinade), to avoid splattering, drain the meat first but reserve the marinade, pat dry any excess liquid before putting it in the hot oil in the pan. Brown both sides ( some water/juices will come out of the meat, let it evaporate to brown the meat and then flip to cook the other side); and set aside.

In the same pan, heat another tablespoons or more of olive oil, saute onions in it, when it becomes transparent, pour in the reserved marinade, add water, let it come to a boil, lower the heat to simmer, taste it, adjust seasoning if necessary cook for about 8 minutes.

While the sauce is simmering, slice the fried meat/steak into strips, then add this to the sauce, let it simmer for 2-3 minutes then turn off the heat. Serve hot with steamed rice.