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🍽️ Beef and Pepper Skillet
450 kcal · 30 min · 4 servings
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Ingredients
- 6 bell peppers (yellow and red)
- 1 red chili pepper
- 1 onion
- 1 garlic clove
- 200 g cherry tomatoes
- 800 g lean beef (e.g. rump steak)
- 3 tbsp olive oil
- 1 heaped tbsp tomato paste (20 g each)
- 2 tbsp sweet paprika powder
- 750 ml meat broth
- salt
- pepper
- ground coriander
- ground cumin
- 0.5 bunch parsley
Instructions
- 1. Wash the bell peppers thoroughly.
- 2. Remove the seeds and cut the vegetables into thin strips.
- 3. Wash the chili pepper.
- 4. Remove the seeds and chop the pepper very finely.
- 5. Peel the onion.
- 6. Peel the garlic clove.
- 7. Dice the onion finely.
- 8. Mince the garlic finely.
- 9. Wash the tomatoes.
- 10. Cut the tomatoes in half.
- 11. Pat the meat dry with kitchen paper.
- 12. Cut the meat into bite-sized strips.
- 13. Heat some oil in a pan.
- 14. Fry the meat in batches over high heat.
- 15. Fry the meat for two to three minutes.
- 16. Remove the meat from the pan.
- 17. Add one tablespoon of oil to the pan.
- 18. Sauté the chili, onion, and garlic over medium heat.
- 19. Sauté the vegetables until they are translucent.
- 20. Add the tomato paste to the pan.
- 21. Add the paprika powder to the pan.
- 22. Fry the spices for one minute.
- 23. Pour the broth into the pan.
- 24. Add the meat to the pan.
- 25. Add the bell peppers to the pan.
- 26. Add the tomatoes to the pan.
- 27. Season the dish with salt.
- 28. Season the dish with pepper.
- 29. Season the dish with coriander.
- 30. Season the dish with cumin.
- 31. Simmer the dish over low heat for approx. 30 minutes.
- 32. Stir the dish occasionally.
- 33. Add more broth if necessary.
- 34. Wash the parsley.
- 35. Shake the parsley dry.
- 36. Chop the parsley.
- 37. Adjust the seasoning of the dish with salt and pepper.
- 38. Sprinkle the dish with the parsley.
- 39. Serve the dish immediately.
Nutrition per serving
- kcal: 450
- Protein: 43 g · Fett/Fat: 26 g · Carbs: 12 g