This Cuban-style skillet cooks beef with orange, capers, and olives into a bright savory main.
14 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Chop the onion, squeeze the orange juice, and prepare the olives and capers.
Brown the ground beef with the onion in a wide pan for 8 minutes.
Add the cumin and garlic and stir for 1 minute.
Add the olives and capers and cook for 5 minutes.
Pour in the orange juice and reduce for 3 minutes until a glossy sauce remains.
Check the salt and serve hot so the capers do not dominate with their saltiness.
💡 Tip: Adding the orange juice near the end leaves a fresh aroma in the pan.
🍽️ Serving suggestion: Spoon the orange beef picadillo onto a hot plate and keep the olives and capers visible on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~328
kcal calories
23
g protein
11
g carbs
21
g fat
3.4g
Sugar
1.3g
Fiber
1055.5mg
Sodium
10.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?