WHAT YOU'LL NEED
- 3 Tbsp. vegetable oil, divided
- 1/2 lb. flank steak, cut into 3 pieces
- 1 large onion, chopped, (about 1 1/2 cups), divided
- 2 cups water
- 1 Tbsp. Knorr® Beef flavor Bouillon, divided
- 2 medium plum tomatoes, peeled, seeded and finely chopped
- 1/4 cup chopped red bell pepper
- 2 cloves garlic, finely chopped
- 1 tsp. ground cumin
- 1/4 cup sliced green onion
- 1/4 cup chopped fresh cilantro
- 2 cups hot water
- 1 Tbsp. I Can't Believe It's Not Butter!® Spread
- 1/2 Tbsp. Knorr® Beef flavor Bouillon
- 2 cups arepa flour, (pre-cooked white cornmeal)
- 2 Tbsp. vegetable oil
Amount per serving
Calories from Fat140
Let's Get Cooking
For BEEF, heat 1 tablespoon oil in medium skillet over medium-high heat and brown steak. Add 1/2 cup onion and cook until golden, about 3 minutes. Add water and 1 1/2 teaspoons Knorr® Beef flavor Bouillon and bring to a boil over medium-high heat. Reduce heat and cook, covered, turning once or twice, until steak is tender, about 50 minutes.
Remove steak to cutting board; reserve cooking liquid and set aside. Heat remaining 2 tablespoons oil in same skillet over medium-high heat and cook remaining onion until golden. Add tomatoes and cook, stirring frequently, until very soft, about 5 minutes. Stir in bell pepper and cook until softened, about 3 minutes. Stir in garlic and cumin and cook until fragrant, about 20 seconds. Stir in reserved cooking liquid and remaining 1 1/2 teaspoons Bouillon. Remove from heat.
Shred steak with 2 forks, then add to skillet. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, until liquid is almost evaporated, about 10 minutes. Stir in green onions and cilantro and remove from heat.
For AREPAS, stir together water, I Can't Believe It's Not Butter!® Spread and 1/2 tablespoon Knorr® Beef flavor Bouillon in medium bowl until bouillon dissolves. Gradually stir in arepa flour. Knead in bowl until mixture comes together to form a smooth dough. If dough sticks to hands, knead in more flour, a teaspoon at a time.
Form dough into 6 balls; gently pat balls into 1/2-inch thick, 3 to 4-inch wide disks pressing any cracks together to form smooth edges.
Heat oil in large nonstick skillet over medium heat and cook arepas, in batches if necessary, turning once, until golden, about 6 minutes a side. Remove arepas and keep warm.
To serve, carefully split arepas about 3/4 of the way through with sharp knife. Divide beef mixture evenly among arepas.