Clean the beef, if it hasn’t been cut then cut/cube the beef. Season with creole, seasoning bouillon powder/cube, garlic powder, onion powder, salt, and pepper. Then deseed the bell peppers and set aside, you can use just one color of the bell pepper of mixed any color of your choice.
Heat the butter in a cast iron skillet over high heat, then brown the beef, add the beef in a single layer and make sure you don’t overcrowd the skillet. If you overcrowd it will stem the beef and not brown. Allow the beef to cook before you stir about 2 minutes then flip to brown the other sides. You can do this in batches then remove the beef onto a plate.
Serve
Enjoy!
Note: If you wish to go through the boiling process you can boil the beef after seasoning. You can brown, roast in the oven or fry before adding to the pepper mixture.