Cuban-Style Beef and Peppers

Ingredients

• 0.3 cup apple juice white
• 1 cup bell pepper strips yellow
• 2 tablespoons capers 
• 4 cups rice long-grain hot cooked
• 1 pound flank steak 
• 4  garlic cloves minced
• 1 teaspoon ground cumin 
• 1  jalapeno seeded sliced
• 2 tablespoons olive oil 
• 3 cups onion thinly sliced
• 6  pimento-stuffed olives chopped
• 3  plum tomatoes cut into 8 wedges
• 0.3 cup raisins 
• 1 teaspoon or dried fresh chopped

Equipment

• bowl
• frying pan

Directions

1. Combine raisins and rum in a small bowl; let stand 30 minutes.
2. Trim fat from steak, and cut steak into thin strips.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion, bell pepper, and jalapeo, and saut 10 minutes or until tender.
5. Add steak and garlic, and saut 4 minutes or until beef is browned.
6. Add raisin mixture, capers, thyme, cumin, olives, and tomatoes. Reduce heat; simmer 7 minutes or until steak is done, stirring occasionally.
7. Serve over rice.