Roasted Beef with Bell Pepper

Instructions

1. 1

   Pat the beef strips dry with paper towels and season generously with salt and black pepper on all sides.

   Tip: Dry meat ensures better browning and a flavorful crust.

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering.

3. 3

   Working in batches to avoid crowding, sear the beef strips for 2-3 minutes per side until browned. Transfer to a plate.

   Tip: Don't overcrowd the pan; this prevents proper browning and moisture loss.

4. 4

   Add the remaining tablespoon of olive oil to the skillet, then add the onion and bell peppers. Sauté for 5-6 minutes until softened and lightly caramelized.

   Tip: Stir occasionally to ensure even cooking and golden edges.

5. 5

   Add the minced garlic and fresh thyme to the vegetables, cooking for another minute until fragrant.

6. 6

   Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon.

   Tip: These browned bits add deep flavor to your sauce.

7. 7

   Mix the cornstarch with 1 tablespoon of water to create a slurry, then stir into the sauce to thicken it slightly.

8. 8

   Return the beef strips to the skillet along with any accumulated juices. Simmer for 3-4 minutes until the beef is heated through and the sauce coats the ingredients.

   Tip: Keep the temperature moderate to maintain tender, juicy beef.