Description
A delicious Cuban dish featuring tender shredded beef and black beans served over rice.
Ingredients
Scale
- 2 lbs flank steak
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup beef broth
- 1/4 cup fresh lime juice
- 1 can (15 oz) black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped (for garnish)
- Cooked white rice (for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, and bell pepper, cooking until tender and fragrant, about 5 minutes.
- Season the flank steak with cumin, oregano, smoked paprika, black pepper, and salt, then add it to the pot.
- Sear the meat for 3-4 minutes on each side until it develops a rich brown crust.
- Pour in the diced tomatoes with their juices and the beef broth, then add the lime juice.
- Allow the mixture to come to a gentle simmer.
- Lower the heat, cover the pot, and let it simmer for approximately 2 hours, or until the beef is fork-tender.
- Remove the beef and shred it with two forks before returning it to the pot.
- Mix in the black beans and let everything heat through for another 5-10 minutes.
- Serve the beef mixture over a bed of white rice and top with fresh cilantro.
Notes
- For a spicier kick, consider adding jalapeños or hot sauce.
- This dish can be made ahead of time and reheated for serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Cuban Shredded Beef with Black Beans, Cuban Beef Fiesta Bowl