Steak and Nopales Stew

Servings: 3
Calories: 345.7kcal/1446.5kJ (per serving)
Fat: 18.1g (per serving)
Carbs: 7.8g (per serving)
Protein: 38.3g (per serving)

About

This steamy, salty, slightly spicy stew really hits the spot on a cozy night in. It also makes a great lunch! Nopales is cactus, which usually comes marinated in a can. Nopales is a keto-friendly vegetable with a tangy and juicy flavor. You can add on to this stew with sour cream, keto guacamole, chopped avocado, or shredded cheese.

Ingredients

12 ounce beef steak, sirloin tip, visible fat eaten
¼ teaspoon salt
¼ teaspoon black pepper, ground
½ teaspoon cumin, ground
1 teaspoon paprika
¼ teaspoon garlic powder
4 teaspoon olive oil
½ tablespoon apple cider vinegar
1 ¼ cup chicken broth
2 ounce yellow onion
5 ounce tender cactus nopalitos by goya
12 grape grape tomato
½ cup enchilada sauce, red, store bought
1 tablespoon lime juice, fresh

Instructions

Lay your sirloin tip steak flat on a clean surface and sprinkle the salt, pepper, cumin, paprika, and garlic powder over the exposed areas.
Heat the olive oil in a wide, deep pan or pot and place the seasoned steak in. Cover the pan and cook on a high heat for 5-7 minutes – until the steak is cooked all the way through and liquid has accumulated in the pan.
Turn the heat down to a low simmer and stir in the apple cider vinegar as well as about ¼ cup of your chicken broth. Return the lid to the pan and cook on low for about 30 minutes. Adjust the heat as necessary to avoid burning the pan and add in small amounts of chicken broth if needed. Before the next step, use a pair of forks to loosely break apart the steak into bite-sized pieces in the pan.
Stir in diced onion, nopalitos, and grape tomatoes sliced in half. Cover the pan once more and cook for just 5 minutes.
Stir in the remaining chicken broth, enchilada sauce, and lime juice. Bring the stew to a strong simmer, return the lid, and cook for 10 minutes. Then, cook with the lid off for about 15 minutes until the stew is reduced, thick, and saucy.