Cuban Spiced Beef & Rice Bowl

Name: Cuban Spiced Beef & Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.5 lbs flank steak; 2 cups beef broth; 1 pepper red bell pepper, sliced; 1 pepper yellow bell pepper, sliced; 1/2 medium yellow onion, sliced; 4 garlic cloves, minced; 1 can tomato sauce (8 oz can); 1 tsp ground cumin; 1 tsp dried oregano; 2 tbsp olive oil; 2 cups long-grain white rice; 4 tbsp fresh cilantro, chopped; 2 tbsp fresh lime juice; 2 cans black beans (15 oz can), drained and warmed; 1 cup plantain chips (store-bought or homemade); 1 avocado, sliced; to taste salt

Shredded Cuban-spiced beef over cilantro lime rice with black beans, plantains, and peppers. A modern take on a beloved classic.

45 minMediumServes 4520 cal/serving

CubanLunchStovetopStandard

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Ingredients

1.5 lbs flank steak
2 cups beef broth
1 pepper red bell pepper, sliced
1 pepper yellow bell pepper, sliced
1/2 medium yellow onion, sliced
4 garlic cloves, minced
1 can tomato sauce (8 oz can)
1 tsp ground cumin
1 tsp dried oregano
2 tbsp olive oil
2 cups long-grain white rice
4 tbsp fresh cilantro, chopped
2 tbsp fresh lime juice
2 cans black beans (15 oz can), drained and warmed
1 cup plantain chips (store-bought or homemade)
1 avocado, sliced
to taste salt

Instructions

1

Season 1.5 lbs flank steak with salt, then sear in a pot over medium-high heat for 4 minutes per side until browned (internal temp 135°F for medium-rare).
2

Add 2 cups beef broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until steak is tender.
3

Remove steak and shred with two forks. Set aside.
4

In the same pot, add 2 tbsp olive oil, 1 pepper sliced red bell pepper, 1 pepper sliced yellow bell pepper, 1/2 medium sliced yellow onion, and 4 minced garlic cloves. Cook for 3 minutes.
5

Add 1 can tomato sauce (8 oz can), 1 tsp ground cumin, 1 tsp dried oregano, and the shredded steak. Simmer for 5 minutes.
6

While the ropa vieja simmers, cook 2 cups long-grain white rice in salted water according to package directions. Toss with 4 tbsp chopped fresh cilantro and 2 tbsp fresh lime juice.
7

Warm 2 cans drained and warmed black beans (15 oz can) separately.
8

To assemble bowls, divide rice among 4 bowls. Top with ropa vieja mixture, warm beans, 1 cup plantain chips (store-bought or homemade), and 1 sliced avocado.
9

Serve hot with lime wedges.

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Questions

What internal temperature should Cuban Spiced Beef & Rice Bowl reach?

For Cuban Spiced Beef & Rice Bowl, the target internal temperature is 135 F (about 55 C), given in step 1. A probe thermometer removes the guesswork.

Can I skip the searing in Cuban Spiced Beef & Rice Bowl?

Step 1 reads: "Season 1.5 lbs flank steak with salt, then sear in a pot over medium-high heat for 4 minutes per side until browned (internal temp 135°F for medium-rare)." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use another cut instead of flank steak in Cuban Spiced Beef & Rice Bowl?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Cuban Spiced Beef & Rice Bowl uses 1.5 lbs flank steak.

How many calories are in Cuban Spiced Beef & Rice Bowl?

One serving (the recipe makes 4) is about 520 calories, with 32 g protein, 48 g carbohydrate and 18 g fat, plus 4 g fiber and 890 mg sodium.

How long does Cuban Spiced Beef & Rice Bowl keep?

Refrigerate what is left of Cuban Spiced Beef & Rice Bowl within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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