Name: Cuban Shredded Beef with Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Flank steak; 0.5 tsp Olive oil; 0.5 cup Yellow onion; 0.5 cup Red bell pepper; 0.5 cup Green bell pepper; 2 cloves Garlic; 0.5 cup Tomato puree; 0.25 cup Beef bone broth; 1 tsp Dried oregano; 1 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Cauliflower rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Cuban Shredded Beef with Peppers

Flank steak slow-simmered in a rich tomato base with vibrant bell peppers and onions until it reaches a tender, melt-in-your-mouth texture.

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NUTRITION

Protein

59.0g

Fat

22.7g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank steak

0.5 tsp Olive oil

0.5 cup Yellow onion

0.5 cup Red bell pepper

0.5 cup Green bell pepper

2 cloves Garlic

0.5 cup Tomato puree

0.25 cup Beef bone broth

1 tsp Dried oregano

1 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

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PREPARATION

1
Season the flank steak evenly with sea salt and black pepper.
2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat and sear the beef until deeply browned on both sides.
3
Remove the beef from the pan and set it aside; add the sliced onions and bell peppers to the same pan, sautéing until they begin to soften.
4
Stir in the minced garlic, cumin, oregano, and smoked paprika, cooking for one minute until the spices are fragrant.
5
Pour in the tomato puree and beef bone broth, then return the seared beef to the pan.
6
Cover and simmer on low heat for 90 minutes (or 30 minutes in a pressure cooker) until the beef is tender enough to shred easily with two forks.
7
Shred the beef, toss it back into the savory tomato sauce to coat, and serve over a bed of steamed cauliflower rice.