Ingredients:
1 lb boneless rib eye steaks, 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 seeds
1 onions, sliced into rings
1 green bell peppers, 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:
In a large bowl toss beef with paprika, salt and pepper, coating beef well.
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.
Add remaining oil (1 tablespoon) and beef to skillet and saute over med high heat for 3-5 minutes.
Stir in tomato paste and vinegar.
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.