Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
1 1- to 1 1/4-pound rib-eye steak, trimmed, cut crosswise into 1/3-inch strips
1 tablespoon Hungarian sweet paprika
3 tablespoons olive oil, divided
4 garlic cloves, thinly sliced
1/2 teaspoon caraway seeds
3 bell peppers (preferably mixed colors), cut into 1/2-inch strips
1/3 cup beef broth
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
Preparation
Step 1
Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
Step 2
Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.
