Turkish Beef Sauté

With 276 kcal and 32g of protein, this dish supports muscle recovery and provides long-lasting satiety due to its high protein content.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 lb beef, cubed · 705 kcal in the whole recipe
• A splash of vegetable oil · 133 kcal in the whole recipe
• A knob of butter · 107 kcal in the whole recipe
• 2 green and 2 red peppers · 36 kcal in the whole recipe
• 2 onions · 80 kcal in the whole recipe
• 3 cloves of garlic · 22 kcal in the whole recipe
• 1 tomato · 22 kcal in the whole recipe
• 2 tsp each of salt, black pepper, and red pepper flakes

Method

1. Place a wide non-stick pan on the stove and set it to medium heat.

   

2. Add the vegetable oil and butter to the pan; once they melt and bubble, add the beef.

   

3. Stir the beef constantly without covering the pan until the outside turns brown.

   

4. Cover the pan with its lid and turn the heat to the lowest setting; cook for 20 minutes.

   

5. Once the beef has absorbed all its juices, chop the peppers into small pieces and add them to the pan.

   

6. Sauté the peppers for 3 minutes, stirring constantly until they begin to soften.

   

7. Finely chop the onions and garlic, add them to the pan, and cook for another 2 minutes.

   

8. Dice the tomato into cubes and add it to the pan.

   

9. Sprinkle the salt, black pepper, and red pepper flakes, then stir everything together once.

   

10. Turn off the heat completely once the tomatoes release their juices and soften slightly.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.