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Turkish Beef with Peppers and Tomatoes

4 to 6 Servings

30 minutes

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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.

4 to 6



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.

30 minutes


  • 2

    tablespoons grapeseed or other neutral oil

  • 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


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Janice M.
March 18, 2023
Tasty flavor profile...
My husband and I really liked this dish, though I could find neither cubanelle or anaheim peppers this week. I used a poblano pepper as my substitute. This did come together quite quickly, and the spices were subtle but definitely present.
Jennifer B.
August 17, 2022
This was great!
I love to see milk street embracing Turkish cuisine. It truly is a global treasure. This recipe was perfect, excellent, spice, color and texture.