A colorful, hearty, nutrient-packed plate with rich flavors from Latin/Caribbean cooking! Tender seasoned beef strips, perfectly sautéed mixed veggies, creamy avocado slices, boiled eggs, and sweet caramelized plantain—served with a fresh glass of orange juice. Balanced, vibrant, and delicious!
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
Seasoned Beef Strips
1 lb beef strips or thin steak
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt & pepper
Optional: 1 tsp soy sauce or Worcestershire for depth
Mixed Veggie Sauté
2 cups mixed broccoli & cauliflower florets
½ green bell pepper, sliced
½ carrot, sliced
1 tbsp olive oil or butter
Salt & pepper
Optional: pinch of cumin or garlic
🍳 Boiled Eggs
2–3 eggs
Water for boiling
Pinch of salt
Fresh Avocado
½ avocado, sliced
Light pinch of salt
Sweet Fried Plantain
1 ripe plantain (yellow with black spots)
1–2 tbsp oil for frying
Pinch of salt
Fresh Orange Juice (Optional)
3–4 oranges, juiced
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
- Cook the Beef
Season beef strips with garlic powder, onion powder, paprika, salt & pepper.
Heat oil in a skillet over medium-high.
Cook beef 4–6 minutes, turning until browned and tender.
Add optional soy/Worcestershire for extra savoriness.
- Make the Veggies
Steam broccoli & cauliflower for 3 minutes (optional for softness).
Heat oil in a pan and sauté all veggies until tender-crisp.
Season lightly with salt & pepper.
- Boil the Eggs
Add eggs to boiling water and cook 9–10 minutes for firm centers.
Cool, peel, and cut into wedges.
- Fry the Plantain
Peel plantain and slice in half or lengthwise.
Pan-fry in a little oil over medium heat until golden and caramelized.
Sprinkle with a tiny pinch of salt.
- Assemble the Plate
Add beef strips, veggies, egg wedges, avocado slices, and the sweet fried plantain. Serve with a fresh glass of orange juice.
Prep Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Kcal: ~650 per serving
Servings: 1–2