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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 201.9
  • Total Fat: 7.5 g
  • Cholesterol: 64.6 mg
  • Sodium: 188.1 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 27.0 g

View full nutritional breakdown of Cuban-Style Beef with Onions and Bell Peppers calories by ingredient
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Cuban-Style Beef with Onions and Bell Peppers

Submitted by: PARRISHKU

Introduction

Use pressure cooker. Total time is about 1 and half hours. Cook under high pressure and have a natural release. Use pressure cooker. Total time is about 1 and half hours. Cook under high pressure and have a natural release.
Number of Servings: 10

Ingredients

    2 1/2 pounds flank steak, trimmed and cut into 3-inch pieces (I substituted Top Round steak because it was cheaper-it worked just fine)
    Salt and Pepper
    2 TBS canola oil
    2 onions, halved and sliced 1/2 inch thick
    3 garlic cloves, minced
    1 tsp oregano
    1 stp. cumin
    1/4 tsp. red pepper flakes
    1 cup beef broth
    1 (28-oz) can crushed tomatoes
    1/2 cup pitted green olives, halved (optional)
    1 red bell pepper, cut into strips
    1 green bell pepper, cut into strips
    2 TBS minced fresh parsley
    1 TBS white wine vinegar
    1 tsp. sugar

Directions

1. Pat beef dry with paper towels and season with salt and pepper. Heat 1 TBS oil in pressure-cooker over medium-high heat until just smoking. Brown half of meat on both sides, about 8 minutes; transfer to bowl.

2. Heat remaining 1 TBS oil in now-empty pot over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic oregano, cumin, and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Stir in tomatoes, olives, browned beef with any accumulated juices, and remaining un-browned beef.

3. High pressure for 25 minutes. Lock pressure-cooker lid in place and bring to high pressure heat over high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes.

4. Naturally Release pressure. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure.

5. Before serving: Transfer beef to cutting board, let cool slightly. Then shred meat into bite-size pieces. Meanwhile, bring sauce to simmer, stir in bell peppers, and cook until tender, about 15 minutes. Stir in shredded beef, parsley, vinegar, and sugar.

6. Serve with rice if desired.

Serving Size: Makes 10ish 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user PARRISHKU.






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