The Kitchen of Belis

I have decided to protest against any dish that takes more than 30 minutes to put together. (I am not including the cooking time here, just the preparation part). When it comes to "my" labor time, I feel like a long preparation equals waste. Of course, I am leaving some room to exception for special dishes, but for the most part I'd say think twice before you attempt to take on any time intensive recipe. Think about a complicated lasagna which could include activities such as roasting, simmering, baking and boiling all taking place simultaneously. Dios mio! What an effort! So to counter this I'd like to introduce a nice simple comfort food recipe: Sautéd Beef (Buffalo) with Petite Mixed Vegetables.
Before I dive into the details I'd like to talk a little about buffalo meat. I have become a huge fan of buffalo meat. Compared to beef, this meat is very lean and tender. It's not only a heart-healthy meat, but also very tasty. Though I made this dish with buffalo meat (from Whole Foods) you can also substitute with beef (maybe something like rib eye). If you are still on the fence about Buffalo Meat I highly recommend a visit to the BullsHead Restaurant (West Portal, San Francisco) for their assortment of delicious buffalo burgers.

With this being said, here is the recipe:

Ingredients:

3 slices of buffalo or rib eye steak
2 cups of petite mixed vegetables of your choice
1 cup shitake mushrooms - cut in fours
8-10 pieces of yellow pearl onions
1 tablespoon tomato paste
2 table spoon olive oil
salt and pepper to taste
water

Cut the steak into long strips. Pour olive oil into a medium size pot, add steak strips and onions and saute. Add tomato paste along with mushrooms and other vegetables. Add some water - it should not be more than the mixture in the pot. Add salt and pepper. Cook for 15 minutes.