Tender strips of beef simmered with peppers, tomatoes, and aromatic spices—served alongside fluffy bulgur pilaf for a warm, comforting Turkish favorite.

Why You’ll Love This Recipe

• Rich, savory flavors – Juicy beef melded with vibrant peppers, garlic, and tomato paste delivers a deeply satisfying taste.
• Perfect balance – A one‑pot sauté complemented by simple bulgur makes for a hearty, balanced meal.
• Quick and versatile – Easily adapted with your preferred vegetables or spice levels—ideal for both weeknights and guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Et Sote:

• 1 lb beef sirloin or steak, thinly sliced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 green pepper, sliced
• 1 red or orange bell pepper, sliced
• 2 tomatoes, grated or finely chopped
• 1 tablespoon tomato paste
• ½ teaspoon paprika
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme or oregano
• Salt, to taste
• ½ cup hot water or broth

For the Bulgur Pilaf:

• 1 tablespoon butter or olive oil
• 1 cup coarse bulgur
• ¼ cup vermicelli (optional)
• 2 cups water or broth
• Salt, to taste

Directions

1. Brown the beef – In a large skillet, heat olive oil over medium‑high heat. Add beef strips and sauté until browned; transfer to a plate.
2. Sauté aromatics – In the same skillet, add chopped onion and garlic. Cook until translucent, about 3–4 minutes.
3. Add peppers and spices – Stir in sliced green and red/orange peppers, tomato paste, paprika, ground black pepper, thyme or oregano, and salt. Cook briefly to blend flavors.
4. Incorporate tomatoes & simmer – Add grated tomatoes and return beef to the pan. Pour in hot water or broth, stir gently, cover, and reduce heat. Simmer for 25–30 minutes, until beef is tender and sauce thickens.
5. Prepare bulgur pilaf – In a separate saucepan, melt butter or heat oil. If using vermicelli, sauté it until golden.
6. Cook bulgur – Add bulgur and stir for 1–2 minutes. Pour in water or broth, season with salt, bring to a boil, then cover and reduce heat. Simmer for 15–18 minutes, until liquid is absorbed.
7. Finish pilaf – Remove from heat and fluff with a fork. Keep covered until ready to serve.
8. Plate and serve – Serve the et sote over or alongside the bulgur pilaf. Optionally garnish with a dollop of plain yogurt or chopped fresh parsley.

Servings and timing

• Serves: 4
• Prep time: ~15 minutes
• Cook time:
  • Et sote: 35–40 minutes
  • Bulgur pilaf: 15–18 minutes
• Total time: Approximately 55–60 minutes

Variations

• Vegetable-rich version: Add diced carrots, zucchini, or mushrooms with the peppers.
• Spiced twist: Include a pinch of red pepper flakes or Aleppo pepper for heat.
• Herb enhancement: Garnish with fresh parsley, dill, or mint.
• Grain alternative: Serve with rice, quinoa, or couscous instead of bulgur.
• Lightened up: Use chicken breast strips or turkey in place of beef for a leaner dish.

storage/reheating

• Refrigeration: Store leftovers in sealed containers for up to 3 days.
• Freezing: Freeze components separately (beef sauté and bulgur) for up to 2 months.
• Reheating:
  • Stovetop: Warm over low heat, stirring occasionally; add a splash of water if sauce is too thick.
  • Microwave: Heat in intervals, stirring between, until thoroughly warmed.

FAQs

What cut of beef is best?

Choose tender cuts like sirloin, flap meat, or top round—thinly sliced for quick, even cooking.

Can I prep this ahead?

Yes—cook and refrigerate both components. Reheat gently and combine before serving.

Is bulgur gluten-free?

No—bulgur is made from wheat. For gluten-free, use quinoa or rice instead.

Can I freeze the mix with bulgur?

Better to freeze separately to preserve texture. Reheat individually and then combine.

What if I don’t have vermicelli?

It’s optional. Bulgur tastes great on its own without it.

How can I make it spicier?

Add red pepper flakes during sauté, or garnish with freshly sliced hot chili.

Can I use diced tomatoes instead of fresh?

Yes—one 14 oz can of diced tomatoes, drained, works well.

Should I soak the bulgur?

No—coarse bulgur cooks directly in boiling liquid and absorbs quickly.

Can I cook everything together?

You may cook meat and peppers together, but bulgur should be prepared separately for optimal texture.

What should I serve on the side?

Pair with a bright salad (e.g., tabbouleh, cucumber‑tomato salad) or warm flatbread for a rounded meal.

Conclusion

This Turkish‑style et sote paired with bulgur pilaf is a flavorful, balanced meal that blends aromatic spices, tender beef, and wholesome grains. Easy to adapt and ideal for sharing, it makes a satisfying weeknight dinner or gathering dish—promising warmth, simplicity, and timeless flavors.

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