Cuban-Style Beef and Peppers

Cuban-Style Beef and Peppers Recipe
Photo: Randy Mayor; Styling: Mary Catherine Muir

Yield:

4 servings (serving size: 1 cup beef mixture and 1 cup rice)

Recipe from

Nutritional 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

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

Preparation

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

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

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.

Note:

June 1999
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