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cuban

Caramelized Plantains with Beef and Sofrito

This pan-fried dish pairs lean ground beef with ripe plantain, sliced, tomato sauce and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

29 g Protein
70 g Carbohydrates
29 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 124g lean ground beef (90% lean) 218 kcal
  • 149g ripe plantain, sliced 216 kcal
  • 99g tomato sauce 29 kcal
  • 58g yellow onion, diced 23 kcal
  • 58g green bell pepper, diced 12 kcal
  • 7g garlic, minced 10 kcal
  • 15g olive oil 133 kcal
  • 0.83 tsp (2g) ground cumin 8 kcal
  • 0.41 tsp (1g) dried oregano 2 kcal
  • 0.41 tsp (1g) kosher salt 0 kcal
  • 0.21 tsp (0g) black pepper 1 kcal

Cooking instructions

  1. yellow oniongreen bell pepperolive oilkosher salt
    Heat 1 tsp olive oil in a skillet over medium heat. Saute onion and bell pepper with a pinch of salt 4 minutes until soft.
  2. lean ground beef (90% lean)garlicground cumindried oregano
    Add garlic, cumin, and oregano; cook 30 seconds. Add ground beef and cook 6-8 minutes, breaking it up, until browned.
  3. tomato saucekosher salt
    Stir in tomato sauce and simmer 3 minutes. Taste and adjust salt and pepper.
  4. ripe plantainolive oil
    In a second pan, heat remaining olive oil over medium-high. Add plantain slices in a single layer and cook 2-3 minutes per side until caramelized and tender.
  5. lean ground beef (90% lean)ripe plantain
    Serve the beef sofrito alongside the caramelized plantains, spooning any pan juices over the top.

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