Low Fat Ropa Vieja
Transform your favorite Cuban comfort food into a healthier delight with this flavorful Low Fat Ropa Vieja recipe! Featuring tender lean flank steak simmered with vibrant green and red bell peppers, garlic, onion, and a rich tomato-based sauce, this dish is bursting with savory spices like cumin, paprika, and oregano. The low-fat approach trims excess grease while preserving all the authentic, slow-cooked goodness you love. Perfect for pairing with rice, beans, or a crisp side salad, this hearty yet lightened-up classic is ideal for family dinners or meal prep. Ready in just under three hours, the recipe offers a guilt-free way to indulge in the iconic shredded beef dish without compromising on taste or texture. Garnish with fresh cilantro for an aromatic finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Lean beef flank steak
- 1 Green bell pepper, sliced
- 1 Red bell pepper, sliced
- 1 large Onion, sliced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 14.5 ounces Canned crushed tomatoes
- 1 cup Beef broth, low sodium
- 1 Bay leaf
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Start by trimming any visible fat from the beef flank steak to keep it low in fat.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the steak to the pot and sear each side for about 3-4 minutes until it is browned.
Remove the flank steak and set it aside.
In the same pot, add sliced onions and garlic, sautéing for about 2-3 minutes until they begin to soften.
Add the green and red bell peppers, and continue to sauté for another 3 minutes until the peppers begin to soften.
Stir in the tomato paste, mixing thoroughly with the vegetables.
Pour in the beef broth and crushed tomatoes, and add the bay leaf, cumin, paprika, oregano, salt, and black pepper. Mix well.
Return the seared steak to the pot, submerging it in the liquid.
Bring the mixture to a gentle simmer over low heat, cover, and let it cook for 2 to 2.5 hours, or until the beef is tender and can be easily shredded.
Once the meat is cooked and tender, remove it from the pot and shred it using two forks.
Return the shredded beef to the pot and stir it into the sauce.
Allow it to simmer uncovered for an additional 10-15 minutes to thicken the sauce.
Remove the bay leaf before serving.
Garnish with fresh cilantro if desired and serve warm, typically with rice, beans, or a side salad.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 35.7 g | ||
| Protein | 141.0 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4133 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
