Prep Time:
10 minutes
Cook Time
50 minutes
Serving Size
3/4 cup
1 small onion, slicked 1/4 inch thick
3 cloves garlic, minced
1 tablespoon ground cumin
1/4 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
Fresh ground black pepper
1 14-ounce can crushed tomatoes, no salt added
1 cup low-sodium beef broth
1/2 cup jarred roasted bell peppers, sliced
1 teaspoon low sodium soy sauce
1 dried bay leaf
1 1/4 pounds flank steak, cut along the grain into 3-by-1 1/2 - inch strips
1/3 cup pimiento-stuffed olives, halved
3 tablespoons roughly chopped fresh cilantro leaves


  1. Toss the onion, garlic, cumin, oregano, oil, and blac pepper in a microwave safe bowl, cover with plastic wrap, cut a small slit in the center to vent steam, microwave on high until the onions are translucent, about 4 minutes. Remove plastic wrap carefully.
  2. Add tomatoes, beef broth, red peppers, soy sauce, bay leaf, and a pinch of black pepper. Stir, and nestle in the steak. Tightly cover the bowl with 2 new pieces of plastic wrap, cut a slit in the center, and microwave on high for 20 minutes.
  3. Remove plastic wrap carefully, stir, and cover again. Microwave on high for another 20 minutes.
  4. Remove the steak onto a cutting board and shred it using two forks. Return in to the bowl and add the olives. Tightly cover the bowl, cut a slit in the center, and microwave for 5 minutes. Stir in cilantro and serve with rice. 



Recipe modified by CHOICES Nutrition Education Program


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