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

More From Cooking Light

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cuban-Style Beef and Peppers Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy