Heat 1 tablespoon of avocado oil in a large dutch oven over medium-high heat.

In a small bowl, combine the cornstarch and seasonings and mix well.

Sprinkle over the meat and mix to evenly coat each piece.

Once the dutch oven is heated, work in batches and sear the beef until browned, about 3-5 minutes on both sides. Transfer the seared beef to a plate. Add more oil to the dutch oven as needed and finish searing the remaining batches.

Once all the meat is browned and transferred to a plate, lower the heat to medium. In the same dutch oven, add the onions and garlic and saute for 2-3 minutes just until the onions begin to soften and the garlic is fragrant.

Then mix in the chopped bell peppers and saute for an additional 1-2 minutes.

Add the seared steak back to the dutch oven along with the canned diced tomatoes and the beef broth. Stir everything to combine, then bring the pot to a boil.

Once boiling, reduce the heat to low, and simmer uncovered for 20 minutes, until the steak is tender and the sauce is reduced to the desired consistency. Check on it and stir occasionally to make sure there is still enough liquid in the pot and that the bottom does not burn. You can add a little more beef broth if you like your picada saucier, about 1/4-1/2 cup, as needed. Adjust the seasonings as needed.

Garnish with fresh chopped cilantro and serve with a side of rice, warm tortillas, beans, and your favorite toppings. Enjoy!