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F.I.S.T. CUBAN STYLE BISON STRIPS & PEPPERS
Ingredients
1/4 cup white rum or apple juice
1 pound bison steak
2 tablespoons xtra virgin olive oil
3 cups thinly sliced onion
1 cup yellow,red & green bell pepper strips
1 jalapeño pepper, seeded and sliced
4 garlic cloves, minced
2 tablespoons capers
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon ground cumin
3 plum tomatoes, each cut into 8 wedges
4 cups hot cooked long-grain rice
Preparation
Trim fat from steak, and cut steak into thin strips.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño, and sauté 10 minutes or until tender. Add steak and garlic, and sauté 4 minutes or until beef is browned. Add rum,capers, thyme, cumin,and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally. Serve over rice.
Nutritional Information
Amount per serving
Calories: 513
Fat: 9g
Saturated fat: 3g
Protein: 39g
Carbohydrate: 69g
Fiber: 4.3g
Cholesterol: 57mg
Iron: 5.6mg
Sodium: 466mg
Calcium: 67mg
Ingredients
1/4 cup white rum or apple juice
1 pound bison steak
2 tablespoons xtra virgin olive oil
3 cups thinly sliced onion
1 cup yellow,red & green bell pepper strips
1 jalapeño pepper, seeded and sliced
4 garlic cloves, minced
2 tablespoons capers
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon ground cumin
3 plum tomatoes, each cut into 8 wedges
4 cups hot cooked long-grain rice
Preparation
Trim fat from steak, and cut steak into thin strips.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño, and sauté 10 minutes or until tender. Add steak and garlic, and sauté 4 minutes or until beef is browned. Add rum,capers, thyme, cumin,and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally. Serve over rice.
Nutritional Information
Amount per serving
Calories: 513
Fat: 9g
Saturated fat: 3g
Protein: 39g
Carbohydrate: 69g
Fiber: 4.3g
Cholesterol: 57mg
Iron: 5.6mg
Sodium: 466mg
Calcium: 67mg