– 1½ pound [0.7 kg] flank steak or sirloin – 1¼ teaspoon of garlic salt – ¼ teaspoon freshly cracked black pepper (may need more) – 3 tablespoon oil for frying, (peanut, or sesame oil) – 3 bell pepper, cut into thin strips – 1 cup of orange juice – 1 teaspoon of cornstarch – 1 tablespoon of tomato paste – 1 teaspoon of brown sugar – ¼ teaspoon of cracked coriander seeds, (optional) – 1 tablespoon of spicy-hot sauce – 2 tablespoons of soy sauce – Salt to taste (optional)
In the skillet, heat the vegetable oil over very high heat. Once it reaches smoking point, lower to medium-high heat and immediately place the pork. Rotate to sear all around.
Once it has a nice golden color, remove from the heat and place them side by side in the Dutch oven. Cover them with the olive paste, surround by rosemary springs, and place the tomatoes on the side.
Cover the Dutch oven with the lid, and cook in the oven for 60 minutes, or until the pork reaches an internal temperature of 145 ºF [62 ºC].