This keto take on Cuban beef picadillo is rich with aromatic spices, tender bell pepper and stuffed green olives.This is a simple yet flavorsome meal, perfect for weeknights served with cauliflower rice or a green
Heat the olive oil in a large pan over a medium heat. Add the beef and cook until browned all over. Remove from the pan with a slotted spoon and set aside.
Finely dice the onion and celery and de-seed and slice the bell pepper into strips. Add to the beef fat and sweat until tender. Finely slice the garlic and add to the pan, cooking for a further minute or two until fragrant.
Return the beef to the pan along with the cumin, cayenne pepper, tomatoes and stock. Stir well to combine.
Add the olives to the pan and bring to a simmer. Continue to simmer for a further 15 minutes until cooked through and the sauce has reduced.
Scatter with fresh cilantro to serve.