![Cuban-style Beef & Broccoli](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/beef-broccoli--cuban-cuisine--18bd7a6f-322d-4f69-bddc-f8558eab9875.png)
Recipe
Cuban-style Beef & Broccoli
Havana Beef & Broccoli Delight
4.7 out of 5
In the vibrant cuisine of Cuba, we have adapted the classic Chinese dish of Beef & Broccoli to create a fusion of flavors that will transport you to the streets of Havana. This Cuban-style Beef & Broccoli combines tender beef, crisp broccoli, and a savory sauce infused with Cuban spices. Get ready to experience a delightful blend of cultures in every bite.
Metadata
Preparation time
Preparation time: 40 minutes
Cooking time
Cooking time: 10 minutes
Total time
Total time: 50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo-friendly
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
While the original Chinese Beef & Broccoli is typically stir-fried with soy sauce and oyster sauce, our Cuban adaptation incorporates traditional Cuban spices and flavors. We have replaced soy sauce with a combination of cumin, garlic, and lime juice, giving the dish a tangy and aromatic twist. Additionally, we have added a hint of smokiness by grilling the beef before combining it with the broccoli. We alse have the original recipe for Beef & Broccoli, so you can check it out.
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500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
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2 heads of broccoli, cut into florets 2 heads of broccoli, cut into florets
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2 tablespoons olive oil 2 tablespoons olive oil
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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Juice of 1 lime Juice of 1 lime
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1 tablespoon tomato paste 1 tablespoon tomato paste
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1 teaspoon brown sugar 1 teaspoon brown sugar
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 18g, 5g
- Carbohydrates (total, sugars): 10g, 3g
- Protein: 35g
- Fiber: 4g
- Salt: 1g
Preparation
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1.Preheat the grill to medium-high heat.
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2.In a bowl, combine the minced garlic, ground cumin, lime juice, tomato paste, brown sugar, salt, and pepper. Mix well to create a marinade.
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3.Add the sliced beef to the marinade and toss until evenly coated. Let it marinate for at least 30 minutes.
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4.Meanwhile, steam the broccoli florets until they are tender but still crisp. Set aside.
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5.Heat the olive oil in a large skillet over medium heat. Add the marinated beef and cook for 2-3 minutes on each side, or until it reaches your desired level of doneness.
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6.Add the steamed broccoli to the skillet and stir-fry for an additional 2 minutes, allowing the flavors to meld together.
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7.Remove from heat and garnish with fresh cilantro.
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8.Serve the Cuban-style Beef & Broccoli hot with steamed rice or plantains.
Treat your ingredients with care...
- Beef — For tender and juicy beef, make sure to slice it thinly against the grain.
- Broccoli — To retain its vibrant green color and crispness, avoid overcooking the broccoli. Steam it until it is just tender.
Tips & Tricks
- For an extra kick of flavor, add a pinch of smoked paprika to the marinade.
- If you prefer a spicier dish, sprinkle some crushed red pepper flakes over the beef before grilling.
- Serve the Cuban-style Beef & Broccoli with a side of black beans and rice for a complete Cuban meal.
- If you don't have a grill, you can also cook the beef in a hot skillet or grill pan.
- Feel free to customize the dish by adding sliced bell peppers or onions for additional flavor and texture.
Serving advice
Serve the Cuban-style Beef & Broccoli hot, garnished with fresh cilantro. Pair it with steamed rice or plantains for a satisfying and balanced meal.
Presentation advice
Arrange the grilled beef slices on a bed of steamed broccoli florets. Drizzle any remaining sauce from the skillet over the dish for an appetizing presentation. Garnish with a sprig of fresh cilantro to add a pop of color.
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