Northern Style Shredded Beef with Tomatoes

Ingredients: 


1 pound boneless lean beef chuck, cut into 1½-inch pieces
1 onion, diced and divided
2 ripe tomatoes, cored, peeled and chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon soy oil
¼ teaspoon fresh ground pepper
2 scallions, chopped into ¼-inch pieces



Directions:


Bring two quarts water to a boil in a large saucepan and add all of the meat. Skim off any grayish foam that rises to the top. Add half of the onion and garlic to the meat. Simmer over medium heat until the meat is very tender, about 1 hour. Cool the meat in the broth. Strain the liquid and spoon off the fat that rises to the top, discard. Finely shred the meat with your fingers and dry the meat with paper towels. Heat the soy oil in a large frying pan over medium high heat. Add the rest of the onion, garlic and scallions until slightly browned. Add the shredded beef and cook until the meat is browned, about 10 minutes. Reduce the heat and add the tomatoes and chilies, cook until the tomatoes have softened, about 8 minutes. Stir in ½ to 2/3 cup of the reserved broth; simmer until the liquid evaporates, about 15 minutes. Season with freshly ground pepper.



Nutrition Information:


Serving size: 1/3 recipe
Calories: 310
Fat:  23g
Protein: 22g
Carbohydrates: 9g
Fiber: 2.2g