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Turkish Beef with Peppers and Tomatoes

Turkish Beef with Peppers and Tomatoes

This super-tender beef stir-fry, complimented by subtly sweet onions and peppers, is our 30-minute version of Ali Osman Öztürk’s saç kavurma.

By Courtney HillAugust 9, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

Saç kavurma is a Turkish dish of meat, typically lamb, quickly cooked with peppers, tomatoes and a few fragrant spices. A saç is a wide metal pan shaped like a gently sloped wok in which the dish is cooked and served; kavurma refers to the cooking method of frying or sautéing. For our version of the dish, we use a standard 12-inch skillet in place of a saç, beef flat iron steak instead of lamb, and widely available pepper varieties rather than Turkish green peppers (which are difficult to source in the U.S.). The recipe otherwise is based on the saç kavurma we tasted at Palamut restaurant, owned by Ali Osman Öztürk, in Söğüt, Turkey. The meat cooks quickly so it remains tender, and the peppers retain some of the crispness, while the fresh tomatoes break down just enough to create a light sauce that pools at the bottom. A combination of sweet paprika and mildly spicy, slightly smoky Aleppo pepper brings earthy flavor and a warm red hue, and a little butter pulls together all the flavors while adding a touch of richness. Serve with warmed flatbread or with rice pilaf.

Tip

Don’t head to the stovetop until all your ingredients are prepped. As with most stir-fries, the dish comes together quickly once cooking begins.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 1 ½

    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

  • 1 ¼

    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

Step 1

In a 12-inch skillet over high, heat the oil until barely smoking.

Add the beef in an even layer and cook, without stirring, until browned in spots, 2 to 3 minutes. Add the onion, 1 tablespoon butter, the paprika, thyme, ½ teaspoon of the Aleppo pepper (or ¼ teaspoon red pepper flakes) and ¼ teaspoon each salt and black pepper; stir to combine.

Cook, stirring occasionally, until the beef is no longer pink and has released some of its juices, about 2 minutes.

Step 2

Add the cubanelle and bell peppers and ½ teaspoon salt. Reduce to medium-high and cook, stirring often, until the liquid has evaporated and the beef begins to sizzle, 3 to 5 minutes.

Step 3

Add the tomatoes and ⅓ cup water; cook, stirring occasionally, until the tomatoes have broken down and the mixture is slightly saucy, 3 to 5 minutes. Remove from the heat, then stir in the remaining 1 tablespoon butter and the remaining ¾ teaspoon Aleppo pepper (or the remaining ¼ teaspoon red pepper flakes). Taste and season with salt and black pepper. Serve sprinkled with the oregano.

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