Springtime Shaved Beef & Veggie Skillet

Ingredients:

• 1 lb of 2 Coots Ranch shaved beef (from flank steak or sirloin)
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup fresh asparagus, cut into 1-inch pieces
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Shaved Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shaved beef in a single layer and season with salt, pepper, and fresh thyme. Cook for 1-2 minutes, stirring occasionally, until the beef is browned and just cooked through. Remove the beef from the skillet and set aside.
2. Sauté the Veggies: In the same skillet, add the remaining tablespoon of olive oil. Add the onions and garlic, sautéing for about 2 minutes until softened and fragrant. Toss in the red bell pepper, zucchini, and asparagus. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
3. Add the Tomatoes and Beef: Add the cherry tomatoes to the skillet and cook for an additional 2 minutes until they start to soften. Return the cooked shaved beef to the skillet, toss everything together, and stir in the fresh lemon juice. Season with salt and pepper to taste.
4. Finish and Serve: Remove from heat and sprinkle with crumbled feta cheese (if using) and fresh parsley. Give everything a final toss to combine the flavors.

Enjoy!

This Springtime Shaved Beef & Veggie Skillet is the perfect way to bring a burst of freshness and flavor to your dinner table. The shaved beef cooks quickly and absorbs the flavors of the spring vegetables, creating a dish that’s light, satisfying, and full of color.

Serve with a side of warm bread or a light salad, and enjoy the best of spring with 2 Coots Ranch beef!