Ropa Vieja Beef Bowls

Tender slow-simmered shredded beef cooked with sweet bell peppers and warm spices, served over cilantro cauliflower rice.

• Prep: 15 min
• Cook: 1 hr 15 min
• Total: 1 hr 30 min
• Servings: 4
• Cuisine: Cuban
• Difficulty: Medium
• Cost: $8.38/serving

Dietary

• Low-Saturated-Fat
• Low-Calorie
• High-Protein
• Low-Carb
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free

Tags

• comfort food
• healthy
• tangy

Ingredients

• 1.5 pound flank steak (trimmed)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow onion (sliced)
• 4 clove garlic (minced)
• 1 can crushed tomatoes (no salt added)
• 1 cup low-sodium beef broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 package cauliflower rice
• 0.25 cup fresh cilantro (chopped)
• 0.5 teaspoon salt
• 2 tablespoon lime juice (fresh)

Instructions

1. Heat 1/2 tbsp olive oil in a Dutch oven over medium-high heat. Season flank steak with 1/4 tsp salt and sear for 3-4 minutes per side until browned, then remove to a plate.
2. In the same Dutch oven, add yellow onion, red bell pepper, green bell pepper, and garlic. Sauté for 5 minutes until softened.
3. Stir in crushed tomatoes, low-sodium beef broth, ground cumin, dried oregano, and lime juice. Return flank steak to the pot, cover, and simmer on low for 65 minutes until meat shreds easily.
4. Transfer beef to a cutting board, shred thoroughly using two forks, and fold back into the sauce.
5. Heat remaining 1/2 tbsp olive oil in a skillet over medium heat. Sauté cauliflower rice with remaining 1/4 tsp salt for 5 minutes until tender, then stir in fresh cilantro.
6. Spoon cilantro cauliflower rice into bowls and top generously with shredded beef and pepper sauce.

Nutrition (per serving)

• Calories: 397
• Protein: 44.2 g
• Carbohydrates: 22 g
• Fat: 15.7 g
• Fiber: 6.4 g
• Sodium: 719 mg
• Saturated Fat: 4.5 g
• Sugar: 12.5 g
• Cholesterol: 114 mg