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      RECIPE TITLE "Cuban-Style Beef and Peppers Recipe"
    Source: Cooking Light magazine,
    courtesy of

    yieldsYield: 4 servings   time--- difficultyeasy


    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%

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