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.

No additional tips available.

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

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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.

Weeknight Beef and Vegetables

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