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Beef Arepas

  • Cooking Time

  • Prep time

  • Serves

  • BEEF:
  • 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. margarine
  • 1/2 Tbsp. Knorr® Beef flavor Bouillon
  • 2 cups arepa flour, (pre-cooked white cornmeal)
  • 2 Tbsp. vegetable oil
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 For AREPAS, stir together water, margarine 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.
  • 5 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.
  • 6 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.
  • 7 To serve, carefully split arepas about 3/4 of the way through with sharp knife. Divide beef mixture evenly among arepas.