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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 562
  • Calories from fat: 30%
  • Fat: 18.5g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 9.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 29g
  • Carbohydrate: 69.6g
  • Fiber: 4.3g
  • Cholesterol: 57mg
  • Iron: 5.6mg
  • Sodium: 466mg
  • Calcium: 67mg

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

  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.
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