Beef and Pepper Skillet

Nutrition · per serving

Steps

1. 1

   Pat the beef dry and cut it into thin, even strips. Toss with the paprika, salt and pepper. Prepare the bell pepper, onion and garlic.

   300 g Beef rump or steak, cut into thin strips1 tsp Sweet paprika½ tsp Salt¼ tsp Black pepper1 large, about 180 g Green bell pepper, cut into strips1 small, about 100 g Onion, diced2 cloves Garlic, finely chopped
2. 2

   Heat a large skillet over high heat and add 1 tbsp of the olive oil. Sear the beef in batches for 1 to 2 minutes, until browned around the edges but still juicy inside. Remove and set aside briefly so it does not dry out.

   2 tbsp Olive oil300 g Beef rump or steak, cut into thin strips
3. 3

   Add the remaining olive oil to the skillet. Cook the onion and bell pepper over medium-high heat for 4 minutes, until the pepper is lightly browned but still crisp-tender. Add the garlic and cook for 30 seconds.

   2 tbsp Olive oil1 large, about 180 g Green bell pepper, cut into strips1 small, about 100 g Onion, diced2 cloves Garlic, finely chopped
4. 4

   Stir in the tomato paste, oregano and chilli flakes, and toast for 30 seconds. Add the chopped tomatoes and water, bring to a boil and simmer for 4 to 5 minutes, until the sauce has thickened slightly.

   1 tbsp Tomato paste1 tsp Dried oregano¼ tsp, optional Chilli flakes250 g Chopped tomatoes80 ml Water
5. 5

   Return the seared beef and any accumulated juices to the skillet and warm through in the sauce for 1 minute. Season the sauce with the lemon juice. The meat should be fully cooked and tender.

   300 g Beef rump or steak, cut into thin strips1 tbsp Lemon juice
6. 6

   Let the skillet rest for 3 minutes, sprinkle with the parsley and serve immediately. Rice, bulgur or crusty bread make excellent accompaniments.

   2 tbsp Fresh parsley, chopped

Origin & History

Mediterranean skillet dishes combine browned meat with seasonal vegetables, tomatoes, olive oil and aromatic herbs. This quick version is inspired by the cuisines of southern and southeastern Europe, without being attributed to a single regional original recipe.