6 Serves
75 Mins
Boil the flank steak in a large pot with water until tender, approximately 45 minutes, then remove and shred the meat using two forks.
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CreoleVitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
74 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
737 mg / 4,700 mgSodium
471 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the vegetable oil in a large skillet over medium heat.
Sauté the chopped onion and minced garlic in the oil until fragrant.
Add the shredded beef, tomatoes, and tomatillos to the skillet, seasoning with salt and pepper, and simmer for 20 minutes to allow flavors to meld.
33
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Ethiopian
Indonesian