INGREDIENTS
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2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch cubes
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Kosher salt and pepper
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3 garlic cloves, minced
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1 teaspoon vegetable oil
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1/4 teaspoon ground cumin
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2 tablespoons orange juice
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1 1/2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
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1 onion, halved and sliced thin
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2 tablespoons dry sherry (chicken broth or vinegar can be substituted)