Best Turkish Beef with Peppers and Tomatoes

2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL

1½ POUNDS BEEF FLAT IRON STEAK, CUT WITH THE GRAIN INTO STRIPS ABOUT 2 INCHES WIDE, THEN SLICED ⅛ TO ¼ INCH THICK AGAINST THE GRAIN

1 MEDIUM YELLOW ONION, FINELY CHOPPED

2 TABLESPOONS SALTED BUTTER, CUT INTO 2 PIECES, DIVIDED

1 TABLESPOON SWEET PAPRIKA

¾ TEASPOON DRIED THYME

1¼ TEASPOONS ALEPPO PEPPER OR ½ TEASPOON RED PEPPER FLAKES, DIVIDED

KOSHER SALT AND GROUND BLACK PEPPER

1 CUBANELLE OR ANAHEIM PEPPER, STEMMED, SEEDED, SLICED INTO THIN STRIPS AND CUT CROSSWISE INTO 2-INCH LENGTHS

1 MEDIUM RED OR ORANGE BELL PEPPER, STEMMED, SEEDED, SLICED INTO THIN STRIPS AND CUT CROSSWISE INTO 2-INCH LENGTHS

2 LARGE RIPE TOMATOES, CORED AND ROUGHLY CHOPPED

1 TABLESPOON CHOPPED FRESH OREGANO

Directions at 177milkstreet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer