Ingredients
- 1 pound beef rib eye steak (cut cross-wise into 1/3 inch strips)
- 1 tablespoon paprika
- 3 tablespoons olive oil
- 4 garlic cloves, sliced
- 1/2 teaspoon caraway seeds
- 18 ounces bell peppers (3 peppers, cut into 1/2 inch strips)
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar
How to Make
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Step 1: In a bowl toss beef with paprika, salt and pepper.
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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.
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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).
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Step 4: Season with salt and pepper and transfer to a platter topped with remaining peppers.
We hope you enjoy this recipe!
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