Fried Beef, Onions, and Peppers
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- Active Time:
Zest/juice of 1 lime
2 lb flank steak (or chuck roast)
4 cups water
2 cups unsalted beef stock (or broth)
3 tablespoons sofrito, divided
2 tablespoons ground cumin, divided
1 tablespoon olive oil
1 (10-oz) bag fajita vegetable mix (fresh sliced bell peppers, onions)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1. Add to steak: water, stock, 2 tablespoons sofrito, and 1 tablespoon cumin. Bring to a boil on high. Reduce heat to medium-low; simmer 45-50 minutes or until beef is tender.
2. Discard liquid; shred meat, using two forks.
3. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add fajita mix; cook and stir 2-3 minutes or until peppers begin to soften.
4. Add beef, remaining 1 tablespoon sofrito, and remaining 1 tablespoon cumin; cook and stir 2-3 minutes or until beef begins to get browned and crispy. Add lime juice/zest, salt, and pepper; serve.
CALORIES (per 1/4 recipe) 380kcal; FAT 17g; CHOL 130mg; SODIUM 280mg; CARB 8g; FIBER 2g; PROTEIN 47g; VIT A 15%; VIT C 90%; CALC 4%; IRON 25%