Cuban Crispy Shredded Beef

A few simple ingredients can take leftover Pot Roast to the next level. Sautéed with bell pepper, onion and lime juice, then served with rice and black beans. Delicious!

  • 30
    min
  • 4
    SERVINGS
  • 256
    Cal
  • 28 g
    Protein

Ingredients & Cooking

Ingredients:

  • 12 ounces shredded cooked beef Chuck Pot Roast
  • 1 cup sliced green bell pepper
  • 1 cup sliced onion
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper
  • Hot cooked rice, black beans and lime wedges

Cooking:

  1. Combine the beef pot roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.

  2. Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet.  Cook until crispy in spots, turning several times, 2 to 3 minutes.  Remove from skillet.  Repeat twice with remaining beef mixture.

  3. Season beef with remaining 1/4 teaspoon of salt.
    Serve with rice, black beans and lime wedges as desired.

Nutrition Information

Butcher Counter

Cuban Crispy Shredded BeefShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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