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Shredded Beef with Plantains and Peppers
Recipes
Shredded Beef with Plantains and Peppers
6 servings
1 hour, 15 minutes total (Active 15 minutes)

Ingredients

  • 2 lb beef flank steak
  • 2 teaspoons jerk seasoning
  • 2 tablespoons olive oil
  • 1 (32 oz) box reduced-sodium chicken broth (or stock)
  • 1 (12 oz) jar sofrito sauce
  • 1 (20 oz) can pineapple chunks in juice
  • 1 (11 oz) package frozen ripe plantains
  • 1 lb frozen yuca (about 3 cups)
  • 1 (14.4 oz) package frozen pepper stir-fry blend

Steps

    1. Preheat large stockpot on medium-high 2–3 minutes. Coat both sides of steak with seasoning (wash hands). Place oil in pan, then add steak; cook 4–5 minutes on each side until well browned. Remove steak from pot and cut into quarters.
    2. Return steak to pot; add broth, sofrito sauce, and pineapple (do not drain). Cover and bring mixture to a boil. Reduce heat to medium-low and simmer 30 minutes.
    3. Meanwhile, set plantains out to thaw. Place yuca in microwave-safe dish and cover with water; cover dish and microwave on HIGH 10 minutes. Drain yuca and cut into bite-size pieces.
    4. Add yuca to beef mixture; cook uncovered 30 minutes or until yuca is tender and beef is 185°F (for shreddable).
    5. Cut plantains into strips. Remove beef from pot and shred. Return beef to pot; stir in plantains and stir-fry blend. Simmer 3–4 minutes until peppers and onions are tender. Serve.

Amount per ⅙ recipe serving: Calories 560, Total Fat 20g, Sat Fat 7g, Trans Fat 0g, Chol 65mg, Sodium 920mg, Total Carb 75g, Fiber 3g, Total Sugar 33g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 10%