6 Serves
104 Mins
Using a chefs knife, slice the onion and bell peppers into thin strips. Mince the garlic using a garlic press.
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SpanishVitamin E
2 mg / 15 mgVitamin K
9 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
29 µg / 400 µgCalcium
69 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
333 mg / 1,250 mgPotassium
743 mg / 4,700 mgSodium
1313 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
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
103 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat. Sear the flank steak until browned on both sides.
Add the onions, bell peppers, and garlic to the Dutch oven, sautéing until softened. Stir in the tomato sauce, beef broth, cumin, salt, and black pepper.
Cover the pot and simmer on low heat until the beef is tender enough to shred easily with two forks.
Remove the beef, shred it using two forks, and return it to the sauce. Stir well and serve hot.
29
g47
g19
g
Japanese
Spanish