Title: Quiabada (beef & okra bahian style)
 Categories: Meats, Brazilian
      Yield: 4 Servings
 
      2 tb Pure olive oil
      1    Large onion, minced
      1    Clove garlic, minced
      1 lb Boneless shell steak, cut
           -into 1-inch cubes
      2    Medium-size ripe tomatoes,
           -peeled, seeded, and
           -coarsely chopped
           Salt & black pepper to taste
      2    Preserved malagueta peppers,
           -minced, or to taste
      1 lb Okra pods, topped, tailed,
           -and sliced into rounds
 
  Heat the oil in a large, heavy skillet over medium heat. Add the
  onion and garlic and cook, stirring, until they are soft. Add the
  meat and cook, stirring occasionally to cook all sides, until it is
  browned. Add the tomatoes and seasonings. Cover, reduce the heat to
  low, and cook until the meat is cooked to the desired doneness and
  there is a reddish sauce, 7 to 10 minutes. Meanwhile, blanch the okra
  by placing it in a saucepan of boiling salted water and cooking it
  for 3 to 5 minutes. Drain the okra and add it to the meat. Cook for
  an additional 5 minutes. Serve hot with Angu or white rice.