Weeknight Beef and Vegetables

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)

• Ready In: 30 mins
• Serves: 4-6

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.