Weeknight Beef And Vegetables

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.