Cuban-style shredded beef and rice
Uncooked lean flank steak
1 pound(s), trimmed
Fat-free beef broth
3 medium clove(s), peeled
2 medium clove(s), minced
1 medium, chopped
Canned diced tomatoes
Green hot chile peppers
½ oz, 1 jalapeño pepper, seeded and minced
¼ cup(s), fresh, chopped
Long grain cooked brown rice
½ medium, cut into wedges
- 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.