beef

Ropa Veija

Name: Ropa Veija
Yield: 4 servings
Ingredients: 2 Lbs Flank Steak; 3 tsp Kosher Salt; 4 tablespoons Vegetable Oil; 1 Red Pepper; 1 Yellow Pepper; 1 Onion; 6 cloves Garlic; 2 tablespoons Tomato Puree; 1 tablespoon Smoked Paprika; 2 tsp Cumin; 2 tsp Dried Oregano; 1/2 cup Dry White Wine; 1 Can Tinned Tomatos; 2 Bay Leaf; 1 cup Pimento Stuffed Olives; To serve Rice; To serve Black Beans; 1/4 cup Cilantro

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Flank Steak2 lb
Kosher Salt3 tsp
Vegetable Oil4 tbsp
Red Pepper1
Yellow Pepper1
Onion1
Garlic6 cloves
Tomato Puree2 tbsp
Smoked Paprika1 tbsp
Cumin2 tsp
Dried Oregano2 tsp
Dry White Wine½ cup
Tinned Tomatos1 can
Bay Leaf2
Pimento Stuffed Olives1 cup
Rice
Black Beans
Cilantro¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min

1
Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.
2
In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.
3
In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.

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