Both Portuguese and Spanish cooks have always used olive oil extensively in their cooking. When as little is used as in this recipe, which helps cut down the fat, I recommend using top quality extra virgin olive oil. Its flavor makes a difference. From the American Diabetes Association. beef strip loin, extra-virgin olive oil, onion, garlic, tomatoes, bay leaf, salt, pepper, cilantro cvt

Recipe Ingredients for Portuguese Beef & Onions (Bifes de Cebolada)

1	lb beef strip loin, cut into slices, size not given (111634)
2	tsp extra-virgin olive oil
3	onions, thinly sliced
2	garlic cloves, minced
1	lb tomatoes, peeled, seeded, and chopped
1	pinch salt
1	pinch pepper
1	tbsp cilantro, fresh chopped
10	g beef tallow, DO NOT ADD, corrects cals and fat

Recipe Directions for Portuguese Beef & Onions (Bifes de Cebolada)

1. In nonstick skillet, heat olive oil over medium-high heat. Saute beef slices (size?) for 2 minutes. Add onion slices, garlic, tomatoes, parsley, and one bay leaf. Season to taste with salt and pepper. Heat to simmering. Cover and cook for 30 minutes.
   
   
2. When too much liquid from the tomatoes builds up, remove the lid and allow it to evaporate.
   
   
3. Garnish with cilantro.
   
   

Categories

Beef, Herbs, Tomatoes, Vegetables, Main Dish, Spanish, Saute, Simmer, Sugar-Free

Health Information

Nutrition Grade 96% confidence

Good points Low in sodium High in vitamin C