Carne Guisada

Cut sirloin steak into 1-inch cubes and pat dry with paper towels to remove excess moisture.

Combine cornstarch, salt, and black pepper in a shallow bowl, then coat the beef cubes evenly with the mixture.

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid overcrowding, brown the beef cubes on all sides until a golden crust forms, approximately 8-10 minutes per batch.

Add garlic powder and ground cumin to the browned beef, stirring constantly for 1-2 minutes to toast the spices and release their aromatics.

Pour in the diced tomatoes with their juices and the water, scraping the bottom of the pot to release any browned bits.

Add the diced jalapeño pepper and diced bell pepper, stirring to combine all ingredients.

Bring the mixture to a boil, then reduce heat to low and cover partially with a lid.

Simmer for 45-50 minutes, stirring occasionally, until the beef is tender and the sauce has thickened and reduced slightly.

Taste the carne guisada and adjust seasoning with additional salt, pepper, or cumin as needed before serving.