RECIPE TITLE "Cuban-Style Beef and Peppers Recipe"
Source: Cooking Light magazine,
courtesy of Cooking.com
Yield: 4 servings --- easy
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 jalapeno 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
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 skillet over medium-high heat. Add onion, bell pepper, and jalapeno, and saute 10 minutes or until tender. Add steak and garlic, and saute 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.
Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
| Nutrition Facts
Yield: 4 servings
Facts per Serving
Calories: 562 Fat: 19g Carbohydrates: 70g
Cholesterol: 57mg Sodium: 466mg Protein: 29g
Fiber: 4g % Cal. from Fat: 30% % Cal. from Carbs: 50%