Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light June 1999

Gallery

Credit: Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

562 calories; calories from fat 30%; fat 18.5g; saturated fat 5.6g; mono fat 9.6g; poly fat 1.2g; protein 29g; carbohydrates 69.6g; fiber 4.3g; cholesterol 57mg; iron 5.6mg; sodium 466mg; calcium 67mg.
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