Place meat in bottom of a glass dish. Combine 2
tablespoons of the oil with garlic, lime juice, chili powder,
and cumin in a jar and shake well. Pour over meat and
marinate at least two hours in the refrigerator.
Heat the remaining 2 tablespoons of oil in a skillet over
medium flame. Add meat strips in a single layer and cook
without stirring for one minute. Turn meat and continue
cooking for one minute. Add onion and peppers and
continue to cook for four minutes, stirring occasionally.
Combine tomato and rum in a small bowl. Stir with a fork
and pour into skillet. Cook for one minute. Sprinkle with
cilantro. Remove from heat and cool for three minutes.