Weeknight Beef and Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This was delicious with mashed potatoes but next time I will serve it over egg noodles. The original recipe used just bell peppers but I think it is wonderful with other vegetables too. Recipe source: Bon Appetit (November 2005) Ingredients:
1 lb boneless rib eye steak, trimmed of excess fat and sliced cross-wise into 1/2 inch strips |
1 tablespoon paprika |
salt and pepper |
3 tablespoons olive oil, divided |
4 garlic cloves, sliced |
1/2 teaspoon caraway seed |
1 onion, sliced into rings |
1 green bell pepper, cut into 1/2 inch strips |
1/2 cup cabbage, shredded |
2 carrots, peeled and cut into julienne strips |
1/2 cup beef broth |
2 tablespoons tomato paste |
1 teaspoon balsamic vinegar |
Directions:
1. In a large bowl toss beef with paprika, salt and pepper, coating beef well.
2. In a large skillet heat 2 tablespoons of the oil over high heat and then add garlic and caraway seeds to pan, stir for 30 seconds. Add vegetables to pan (original recipe used 3 bell peppers), toss for one minute and then add broth to pan. Cover and cook for 4-6 minutes or until vegetables are crisp tender and then transfer vegetables to bowl.
3. Add remaining oil (1 tablespoon) and beef to skillet and saute over med high heat for 3-5 minutes.
4. Stir in tomato paste and vinegar.
5. Return vegetables to skillet and toss with beef, cooking an additional 3-5 minutes or until beef is cooked to desired degree of doneness. Season with salt and pepper and serve.
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