Cuban Style Beef and Pepperseasy prep time 30 mins | cook time 21 mins | SERVINGS 4
1/4 cup raisins
1/4 cup white rum or apple juice
1 pound flank steak
2 tablespoons La Fe Vegetable Oil
3 cups thinly sliced onion
1 cup yellow bell pepper strips
1 jalapeño pepper, seeded and sliced
4 garlic cloves, minced
2 tablespoons capers
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 teaspoon La Fe Ground Cumin
Salt & pepper to taste
6 La Fe Pimento-Stuffed Olives, chopped
3 plum tomatoes, each cut into 8 wedges
4 cups hot cooked La Fe Rice
Combine raisins and rum in a small bowl; let stand 30 minutes.
Trim fat from steak, and cut steak into thin strips.
Heat La Fe vegetable oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño, and sauté 10 minutes or until tender. Add steak and garlic, and sauté 4 minutes or until beef is browned. Add raisin mixture, capers, thyme, La Fe cumin, La Fe olives, and tomatoes. Reduce heat; simmer for 7 minutes or until steak is done, stirring occasionally. Serve over rice.