Beef With Bell Peppers
Recipe: #21803
November 19, 2015
Categories: Steak, Peppers, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Beef Dinner, more
"We enjoyed this dish which was originally printed in Bon Appetite (November 2005). We served it over rice but it would be great over egg noodles or mashed potatoes"
Ingredients
Nutritional
- Serving Size: 1 (299.4 g)
- Calories 287
- Total Fat - 17.2 g
- Saturated Fat - 3.9 g
- Cholesterol - 72.6 mg
- Sodium - 1492.5 mg
- Total Carbohydrate - 6.8 g
- Dietary Fiber - 5.3 g
- Sugars - 4.9 g
- Protein - 25.6 g
- Calcium - 128.4 mg
- Iron - 2.3 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl toss beef with paprika, salt and pepper.
Step 2
In a skillet over high heat heat 2 tablespoons of the oil. Add garlic and caraway seeds, stirring for about half a minute or so. Add peppers, cooking stirring for another minute. Stir in broth. Cover and cook until peppers are crisp tender (3-5 minutes). Using a slotted spoon transfer the garlic and peppers to a bowl.
Step 3
Stir in remaining oil (1 tablespoon) and the beef to the skillet; saute until beef is no longer pink (under 5 minutes) and mix in the tomato paste and vinegar. Return half of the peppers to the skillet; cook stirring until beef is medium rare or cooked to your desired doneness (under 5 minutes).
Step 4
Season with salt and pepper and transfer to a platter topped with remaining peppers.
Tips
No special items needed.