Venezuelan Pabellon-Inspired Beef Rice Bowls

Ingredients

• 1 1/4 lb flank steak
• 1 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 can crushed tomatoes
• 2 cups low-sodium beef broth
• 2 cans black beans, drained
• 2 ripe plantains, sliced
• 3 cups cooked rice
• 1/3 cup chopped cilantro
• Kosher salt and black pepper

Steps

1. Season beef and brown it in oil in a Dutch oven; transfer to a plate.
2. Cook onion and pepper until soft; add garlic and cumin.
3. Add tomatoes and broth, return beef and simmer covered until tender, about 35 minutes; shred and return to sauce.
4. Bake plantains at 425°F until caramelized, 20 minutes, while warming the beans.
5. Fill bowls with rice, beans, beef and plantains and finish with cilantro.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.