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Cuban-Style Beef and Peppers

Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield 4 servings (serving size: 1 cup beef mixture and 1 cup rice)

Ingredients

  • 1/4 cup raisins
  • 1/4 cup white rum or apple juice
  • 1 pound flank steak
  • 2 tablespoons olive oil
  • 3 cups thinly sliced onion
  • 1 cup yellow bell pepper strips
  • 1 jalapeño pepper, seeded and sliced
  • 4 garlic cloves, minced
  • 2 tablespoons capers
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 6 pimento-stuffed olives, chopped
  • 3 plum tomatoes, each cut into 8 wedges
  • 4 cups hot cooked long-grain rice

Nutrition Information

  • calories 562
  • caloriesfromfat 30 %
  • fat 18.5 g
  • satfat 5.6 g
  • monofat 9.6 g
  • polyfat 1.2 g
  • protein 29 g
  • carbohydrate 69.6 g
  • fiber 4.3 g
  • cholesterol 57 mg
  • iron 5.6 mg
  • sodium 466 mg
  • calcium 67 mg

How to Make It

  1. Combine raisins and rum in a small bowl; let stand 30 minutes.

  2. Trim fat from steak, and cut steak into thin strips.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño, and sauté 10 minutes or until tender. Add steak and garlic, and sauté 4 minutes or until beef is browned. Add raisin mixture, capers, thyme, cumin, olives, and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally. Serve over rice.