1 1/2 lb rib-eye steak, sliced (crosswise/against the grain) into strips
1 tbsp paprika
salt/pepper
olive oil
4 garlic cloves, thinly sliced
1/2 tsp caraway seeds
3 bell peppers, sliced into strips
1/3 c. beef broth
2 tbsp tomato paste
1 tsp balsamic vinegar
- Toss steak slices in a bowl with paprika, salt, and generous pepper (i.e. 1.5 tbsp)
- Meanwhile, over med-high to high heat, heat olive oil in a large pan. Add garlic and caraway and stir briefly. Throw in bell peppers and mix to coat. Add beef broth and cover. Cook 4-5 min or until peppers are cooked to your preference. Remove the peppers from the pan (but leave the liquid in.)
- Throw beef in pan and saute briefly before adding tomato paste and vinegar. Mix in to make a thick sauce. Once beef is finished cooking, throw the bell peppers back in and serve!
