Ingredients
1
1- to 1 1/4-pound rib-eye steak, trimmed, cut crosswise into 1/3-inch strips
1
tbsp Hungarian sweet paprika
3
tbsp olive oil, divided
4
garlic cloves, thinly sliced
3
bell peppers (preferably mixed colors), cut into 1/2-inch strips
Directions
1.
Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute.
2.
Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes. Mix in tomato paste and vinegar. Return half of peppers to skillet. Toss until beef is medium-rare, about 3 minutes. Season with salt and pepper. Transfer to platter; top with remaining bell peppers.
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