Cuban Style Beef and Peppers

Welcome everyone to my dinner party! It is my turn to host the Cooking Light Virtual Supper Club and I have chosen a Cuban Dinner theme.

Cuban food has a rich history. It was the first and last Spanish colony in the Caribbean. In addition to Spanish influences there are flavours from Africa, Portugal and various indigenous cultures.



Cuban food at is heart is simple, country cooking. Meal times are family times and each celebration features traditional home cooked meals.



Many Cubans have sought refuge in the United States and Florida in particular. It was no surprise that the best Cuban food I have ever had was in Orlando. I visited Cuba several years ago and although the restaurants were charming and quaint, the supply of fresh food and ingredients was limited. We dined at the DuPont Mansion and Al Capone's seaside villa. There was no lack of fascinating dinner venues.

So I have invited everyone to make some Cuban food today. I am preparing the main course with Cuban Style Beef and Peppers. I decided to use brown basmati rice rather than white rice. Lots of black beans here! Please check these wonderful dishes from the team -


Sandi –Whistlestop Café Cooking  with Black Bean Soup



Jerry- Jerry's Thoughts, Musings and Rants   with Cuban Black Bean Dip



Val - More Than Burnt Toast  with Black Beans and Rice



Susan Linquist –The Spice Garden  with Arroz con Dolce

Cuban Style Beef and Peppers

 

   
1/4 cup raisins

    1/4
cup hot water

    1
pound flank steak

    2
tablespoons olive oil

    3
cups thinly sliced onion

    1
cup yellow bell pepper strips

    1 finely chopped jalapeno pepper, seeds removed

    2
garlic cloves, minced

    1
tablespoons capers

    1
teaspoon chopped fresh or 1/4 teaspoon dried thyme

    1
teaspoon ground cumin

    3
plum tomatoes, each cut into 8 wedges

    4
cups hot cooked long-grain rice

    salt and pepper to taste

   
Combine raisins and hot water in a small bowl.  Let stand 30 minutes.

   
Trim fat from steak, and cut steak into thin strips.

   
Heat oil in a large nonstick skillet over medium-high heat. Add onion,
bell pepper, 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, jalapeno, cumin and tomatoes. Reduce heat; simmer 7 minutes or
until steak is done, stirring occasionally. Serve over rice.

Nutritional Information

Amount per serving

   
Calories: 562

   
Calories from fat: 30%

   
Fat: 18.5g

   
Saturated fat: 5.6g

   
Monounsaturated fat: 9.6g

   
Polyunsaturated fat: 1.2g

   
Protein: 29g

   
Carbohydrate: 69.6g

   
Fiber: 4.3g

   
Cholesterol: 57mg

   
Iron: 5.6mg

   
Sodium: 466mg

   
Calcium: 67mg

Cooking Light

JUNE 1999