Low Fat Ropa Vieja

Transform your weeknight dinner with this flavorful and guilt-free Low Fat Ropa Vieja! This lighter version of the classic Cuban dish features tender, shredded lean beef flank steak simmered in a rich, aromatic tomato-based sauce infused with bell peppers, onions, garlic, and a medley of warm spices like cumin, paprika, and oregano. By using low-sodium broth and trimming excess fat, this recipe delivers all the comforting flavors of traditional ropa vieja while keeping it health-conscious. Perfectly suited for serving over fluffy rice, hearty beans, or alongside a crisp salad, this dish blends vibrant Latin-inspired flavors with a wholesome twist. Ready in just three simple steps—sear, simmer, and shred—this one-pot wonder is an absolute must-try for anyone seeking a nutritious and satisfying meal.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 1 pound Lean beef flank steak
• 1 Green bell pepper, sliced
• 1 Red bell pepper, sliced
• 1 large Onion, sliced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 14.5 ounces Canned crushed tomatoes
• 1 cup Beef broth, low sodium
• 1 Bay leaf
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Oregano
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Start by trimming any visible fat from the beef flank steak to keep it low in fat.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the steak to the pot and sear each side for about 3-4 minutes until it is browned.

Step 4

Remove the flank steak and set it aside.

Step 5

In the same pot, add sliced onions and garlic, sautéing for about 2-3 minutes until they begin to soften.

Step 6

Add the green and red bell peppers, and continue to sauté for another 3 minutes until the peppers begin to soften.

Step 7

Stir in the tomato paste, mixing thoroughly with the vegetables.

Step 8

Pour in the beef broth and crushed tomatoes, and add the bay leaf, cumin, paprika, oregano, salt, and black pepper. Mix well.

Step 9

Return the seared steak to the pot, submerging it in the liquid.

Step 10

Bring the mixture to a gentle simmer over low heat, cover, and let it cook for 2 to 2.5 hours, or until the beef is tender and can be easily shredded.

Step 11

Once the meat is cooked and tender, remove it from the pot and shred it using two forks.

Step 12

Return the shredded beef to the pot and stir it into the sauce.

Step 13

Allow it to simmer uncovered for an additional 10-15 minutes to thicken the sauce.

Step 14

Remove the bay leaf before serving.

Step 15

Garnish with fresh cilantro if desired and serve warm, typically with rice, beans, or a side salad.

Nutrition Facts

Serving size	(1542.0g)

Amount per serving	% Daily Value*
Calories	1300.2

Total Fat 57.9g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 317.5mg	0%
Sodium 2137.8mg	0%
Total Carbohydrate 66.0g	0%
Dietary Fiber 17.0g	0%
Total Sugars 35.7g
Protein 141.0g	0%

Vitamin D 0IU	0%
Calcium 273.2mg	0%
Iron 20.3mg	0%
Potassium 4132.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 41.8%

Carbs: 19.6%