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Puerto Rican Steak and Peppers |
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Puerto Rican Steak and Peppers - print recipe
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| Yield: |
| 8 |
| Ingredients: |
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1/3 cup
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Olive oil |
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1.0 kg
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Top round beef or London broil, cut into thin 2-inch slices |
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2
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Yellow onion, peeled and sliced into 1/4-inch strips (about 2 cups) |
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20 ml
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Minced garlic |
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1/3 cup
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Red wine vinegar |
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1 tsp
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Salt |
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1/2 tsp
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Black pepper |
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1 1/2 cup
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California Ripe Olives, whole |
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1
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Red bell pepper, sliced into 1/4-inch strips (about 1 cup) |
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1
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Green bell pepper, sliced into 1/4-inch strips (about 1 cup) |
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1
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Yellow bell pepper, sliced into 1/4-inch strips (about 1 cup) |
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2/3 cup
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Reduced-fat, low sodium beef stock |
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| Method: |
Heat oil in a large high-sided saute pan or saucepot over medium-high heat. Add beef and cook for 3-4 minutes, stirring occasionally. Stir in onions and continue cooking for 8-10 minutes until onions are soft. Add vinegar, garlic, salt and pepper. Cover and cook on medium-low for 5 minutes. Remove cover, stir in olives, peppers and stock. Replace lid and cook for 15 minutes over low heat, stirring occasionally. Uncover and cook for 5 more minutes, until meat is tender and liquid is slightly thickened.
Makes 8 servings (4 oz meat and 1-1/2 cups vegetables per serving)
*serving suggestion: Serve over rice or beans.
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