Ingredients
Scale
- 3 pounds flank steak
- 1 tablespoon olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups beef broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 bell pepper, diced
- 1 lime, juiced
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
- Add flank steak to the pot along with cumin, oregano, paprika, and cayenne pepper. Stir to coat the meat.
- Pour in beef broth, bring to a simmer, cover, and cook for about 2-3 hours until the beef is tender.
- Remove the beef, shred it with two forks, and return the shredded beef to the pot.
- Add black beans and bell pepper. Cook for another 20 minutes.
- Stir in lime juice and season with salt and black pepper to taste.
- Serve warm, over rice or with tortillas.
Notes
- This dish tastes even better the next day.
- Serve with avocado and cilantro for extra flavor.
- Adjust spices according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: stovetop
- Cuisine: Cuban
- Diet: gluten-free
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 100mg