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Beef & Peppers—Cubano Style

on April 7 | in Food, Issue 5 | by | with 1 Comment

Beef & Peppers



¼ cup raisinsBeef and Peppers 1 fresh lime
2 ¼ cups white rum
1 lb. flank steak
2 T. olive oil
3 cups thinly sliced onion
1 jalapeño, sliced
1 lg. yellow pepper
4 garlic cloves, minced
10 pimento stuffed olives
1 tea cumin
1 tea thyme
3 plum tomatoes, quartered
Cooked white rice

Cut steak into very thin strips and add a sprinkle of salt. Marinate squeezed fresh lime and ¼ cup rum for 30 minutes. Combine raisins and ¼ cup rum, let sit for 30 minutes.

Next, cook the rice. Heat oil in large skillet; add onions and yellow peppers. Sauté until tender. Add steak and garlic sauté until browned—about 4 minutes. Add raisin mix and let tomatoes simmer until steak is done. Serve over rice. Enjoy!

4 servings

Cal 455/ Pro 25g/ Carbs 41g/ Fat 14g

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One Response to Beef & Peppers—Cubano Style

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