Low Carb Beef Recipes

Ingredients:

1 1/4 tsp salt
3/4 tsp freshly-ground black pepper
1 1/2 lb flank steak or skirt steak
2 tbsp olive oil
1 small onion, quartered
1 tsp jarred jalepeño pepper, chopped
1 tsp pumpkin pie spice
1 1/2 cup frozen bell pepper strips
2 cup chopped canned tomatoes

Instructions:

Season steak with 1/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1
tablespoon oil in a large heavy saucepan over medium-high heat. Add steak
and cook 5 minutes, turning once to brown. Add onion and enough water to
cover. Cover the saucepan and simmer about 2 hours and 15 minutes, adding
water if necessary, until meat is falling-apart tender.

Remove meat from saucepan. Strain cooking liquid; discard onion. Shred
the meat with hands or two forks; set aside.

Heat remaining tablespoon oil over medium-high heat. Add jalapeño pepper
and spice, cook 30 seconds, stirring, until fragrant. Add pepper strips,
tomatoes, 2 cups of reserved cooking liquid and meat, remaining 1 teaspoon
salt and 1/2 teaspoon pepper. Mix well; cook five to 10 minutes more to
heat through.

This recipe yields 4 servings.

Carbohydrates: 6 grams
Net Carbs: 4.5 grams
Fiber: 1.5 grams
Protein: 37 grams
Fat: 20 grams
Calories: 265

Description:
"Cuban in origin, the name of this dish means "old clothes" or "rags"
because the meat, in its flavorful sauce, is finely shredded."

Servings: 4