Cuban Shredded Beef with Peppers (Ropa Vieja)

We use lean flank steak and a controlled portion of white rice to keep this classic Cuban comfort dish high in protein and low in extra fats.

Ingredients

• 640g flank steak, trimmed of fat · 1050 kcal
• 1 tsp olive oil · 45 kcal
• 1 small onion, sliced · 40 kcal
• 4 cloves garlic, minced · 17 kcal
• 1 small green bell pepper, sliced · 23 kcal
• 1 small red bell pepper, sliced · 31 kcal
• 200g canned tomato sauce · 48 kcal
• 20g green olives, sliced · 29 kcal
• 200g cooked white rice, for serving · 258 kcal
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf

Method

1. Heat the olive oil in a large pot or pressure cooker over medium-high heat, then sear the flank steak on both sides until browned and set aside.

   

2. In the same pot, sauté the sliced onion, garlic, green bell pepper, and red bell pepper for about 5 minutes until they begin to soften.

   

3. Return the beef to the pot along with the tomato sauce, cumin, oregano, bay leaf, and enough water to cover the meat, then cover and simmer on low heat for 1.5 to 2 hours (or 35 minutes in a pressure cooker) until the beef is fork-tender.

   

4. Remove the beef, shred it using two forks, then return it to the sauce along with the sliced green olives and simmer for 5 more minutes before serving alongside the cooked white rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.