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• 1.5 lbs leftover beef roast
• 3 Tbs dry sherry
• salt and pepper to taste
• 1 tsp oregano
• 1 tsp cumin
• 5 cloves garlic, chopped fine
• 2 1/2 cups sliced yellow onion
• 2 cups cored and chopped green pepper
• olive oil for sauteing
• juice of 1/2 lime
• lime wedges

1. Pound the meat with a meat hammer or rolling pin to break into strands. Sprinkle meat with a little sherry and season with salt, pepper, oregano, and cumin.
2. Saute the onion, garlic, and green pepper in oil until the onion begins to go limp. Then add the meat. Continue sauteing until the meat is hot and somewhat crispy. Squeeze the lime juice over the meat, and serve garnished with lime wedges.

source: Three Guys From Miami Cook Cuban