Weeknight Beef and Vegetables Recipe

Name: Weeknight Beef and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon caraway seed; 1 onion, sliced into rings; 1 green bell pepper, cut into 1/2 inch strips; ½ cup cabbage, shredded; 2 carrots, peeled and cut into julienne strips; ½ cup beef broth; 2 tablespoons tomato paste; 1 teaspoon balsamic vinegar

Servings: persons

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
½ teaspoon caraway seed
1 onion, sliced into rings
1 green bell pepper, cut into 1/2 inch strips
½ cup cabbage, shredded
2 carrots, peeled and cut into julienne strips
½ cup beef broth
2 tablespoons tomato paste
1 teaspoon balsamic vinegar

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.
3
Add vegetables to pan (original recipe used 3 bell peppers), toss for one minute and then add broth to pan.
4
Cover and cook for 4-6 minutes or until vegetables are crisp tender and then transfer vegetables to bowl.
5
Add remaining oil (1 tablespoon) and beef to skillet and saute over med high heat for 3-5 minutes.
6
Stir in tomato paste and vinegar.
7
Return vegetables to skillet and toss with beef, cooking an additional 3-5 minutes or until beef is cooked to desired degree of doneness.
8
Season with salt and pepper and serve.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Weeknight Beef and Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Weeknight Beef and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions