Weeknight Beef and Vegetables

• 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
• 12 teaspoon caraway seed
• 1 onion, sliced into rings
• 1 green bell pepper, cut into 1/2 inch strips
• 12 cup cabbage, shredded
• 2 carrots, peeled and cut into julienne strips
• 12 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.

paprika, salt, olive oil, garlic, caraway seed, onion, green bell pepper, cabbage, carrots, beef broth, tomato paste, balsamic vinegar

Taken from www.food.com/recipe/weeknight-beef-and-vegetables-142378 (may not work)