“A few simple ingredients can take leftover Pot Roast to the next level. Traditionally known as Vaca Frita, sautéed beef with bell pepper, onion, and lime juice, is commonly served with rice and black beans. Delicious!“
- 12 ounces shredded cooked beef Chuck Pot Roast
- 1 cup sliced green bell pepper
- 1 cup sliced onion
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- Hot cooked rice, black beans, and lime wedges (optional)
1. Combine the beef Chuck Pot Roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt, and black pepper in a large bowl. Marinate in the refrigerator for 15 minutes or up to 1-1/2 hours.
2. Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in a thin layer in a skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with the remaining beef mixture.
3. Season beef with the remaining 1/4 teaspoon of salt. Serve with rice, black beans, and lime wedges as desired.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook beef until temperature reaches 145°F for medium-rare steaks and roasts 160°F for ground beef.
- Refrigerate food promptly.