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Fried Beef, Onions, and Peppers
Recipes
Fried Beef, Onions, and Peppers
4 servings
1 hour total (Active 20 minutes)

Ingredients

  • 1 lime, for zest/juice
  • 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
  • 12 oz fajita vegetable mix (fresh sliced bell peppers, onions)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper

Prep

    • Zest lime (2 teaspoons); squeeze for juice (1 tablespoon).
    • Cut steak across the grain into 2-inch-wide strips; place in large stockpot (wash hands).

Steps

    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 and 165°F.
    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.

Amount per ¼ recipe serving: Calories 380, Total Fat 17g, Sat Fat 6g, Trans Fat 0g, Chol 130mg, Sodium 280mg, Total Carb 8g, Fiber 2g, Sugars 3g, Protein 47g, Calc 4%, Vitamin A 15%, Vitamin C 90%, Iron 25%