cuban

Ropa Vieja Style Beef with Peppers and Rice

This simmered dish pairs beef flank steak with cooked white rice, beef broth and red bell pepper, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

62 g Protein

17 g Carbohydrates

39 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

264g beef flank steak 370 kcal
2g cooked white rice 3 kcal
1g crushed tomatoes 0 kcal
186g beef broth 11 kcal
124g onion, sliced 50 kcal
1g red bell pepper, sliced 0 kcal
9g garlic, minced 13 kcal
1.55 tbsp (22g) olive oil 194 kcal
0.78 tsp (2g) ground cumin 8 kcal
0.78 tsp (2g) dried oregano 6 kcal
0.39 tsp (1g) salt 0 kcal
0.39 tsp (1g) black pepper 2 kcal

Cooking instructions

ground cumindried oreganosalt
Season beef with salt, pepper, cumin, and oregano.
olive oil
Heat olive oil in a skillet over medium-high heat. Brown the beef, 3 minutes per side.
crushed tomatoesbeef brothonionred bell peppergarlic
Add onion, bell pepper, and garlic; cook 2 minutes. Stir in crushed tomatoes and beef broth.
Reduce heat to low, cover, and simmer until beef is tender enough to shred, 20 to 25 minutes (add a splash of water if it gets too thick).
cooked white rice
Shred the beef in the pan with two forks, simmer 2 minutes to coat, then serve over warm cooked rice.