Cuban-Style Shredded Beef and Rice

By gmasusan

This dish It’s typically served over rice, but you can also use it as a super-flavorful filling for tacos, burritos, or enchiladas.

Ingredients

• 1 pound(s) uncooked lean flank steak, trimmed
• 14 1/2 oz fat-free beef broth
• 3 clove(s) (medium) garlic clove(s), peeled
• 2 clove(s) (medium) garlic clove(s), minced
• 1 tsp olive oil
• 1 medium uncooked onion(s), chopped
• 14 1/2 oz canned diced tomatoes
• 1/2 oz green hot chili peppers, 1 jalapeño pepper, seeded and minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp table salt
• 1/4 cup(s) cilantro, fresh, chopped
• 4 cup(s) cooked brown rice
• 1/2 medium fresh lime(s), cut into wedges

Preparation

Step 1

Combine the steak, broth, and peeled garlic in a medium nonstick skillet and bring to a boil over high heat. Reduce the heat and simmer, covered, until the steak is very tender, about 1 hour.

Remove the skillet from the heat and let stand 15 minutes. Reserve 1⁄2 cup of the broth; save the remaining broth for another use. Discard the garlic. Transfer the steak to a cutting board; with 2 forks, shred the beef.

Wipe out the skillet. Add the oil and set over medium-high heat. Add the onion and minced garlic and cook, stirring occasionally, until the onion is slightly softened, about 4 minutes. Stir in the tomatoes, jalapeño pepper, oregano, cumin, and salt; cook, stirring, 5 minutes longer. Stir in the shredded beef and the reserved 1⁄2 cup broth. Continue to cook until most of the liquid is evaporated, about 3 minutes.

Remove the skillet from the heat and stir in the cilantro. Serve with the rice and lime wedges. Yields 3⁄4 cup beef mixture and 1 cup rice per serving.