Sac Kavurma (Saç Kavurma) — Thin-Sliced Turkish Meat Sautéed with Onions

• 600 gbeef sirloin, very thinly sliced (slice across the grain into 3–4 cm strips, 2–3 mm thick)
• 250 gyellow onion, thinly sliced
• 120 ggreen Turkish peppers (or mild green chilies), sliced (remove seeds for milder heat)
• 200 gtomatoes, grated (or finely chopped, juices included)
• 10 ggarlic, minced (about 2 medium cloves)
• 20 mlneutral oil (sunflower or grapeseed)
• 20 gunsalted butter (added at the end for gloss and aroma)
• 2 tspAleppo pepper (pul biber)
• 1 tspground cumin
• 1 tspsweet paprika
• 7 gfine salt (about 1 1/4 tsp)
• 1 tspfreshly ground black pepper
• 15 gfresh parsley, chopped (about 1/2 bunch)
• 4 wedgelemon wedges (optional but traditional at the table)

Instructions

1. 1

   Slice the beef as thinly as possible and keep the pieces uniform so they sear at the same speed. Pat the meat dry with paper towels, then let it sit at room temperature for 10 minutes so it doesn’t cool the pan during searing.

2. 2

   Heat a saç griddle, large wok, or heavy cast-iron skillet over high heat for 3–4 minutes until very hot. Add the neutral oil and swirl to coat, then wait 20 seconds so the oil shimmers and is ready to sear.

3. 3

   Add the beef in a single layer and sear without stirring for 60–90 seconds to build browning. Stir-fry for another 2 minutes, keeping the heat high, until the meat is mostly browned but still juicy.

4. 4

   Add the sliced onions and peppers and cook for 4 minutes, tossing constantly so they soften without steaming. If the pan looks dry, scrape up browned bits with the moisture from the onions rather than adding water, because those browned bits carry the dish’s signature flavor.

5. 5

   Stir in the garlic, cumin, sweet paprika, Aleppo pepper, salt, and black pepper, and cook for 45 seconds to bloom the spices. Add the grated tomatoes and cook for 4–5 minutes, stirring often, until the tomato moisture reduces and coats the meat in a glossy, lightly thickened sauce.

6. 6

   Turn the heat to medium and add the butter, stirring until it melts and emulsifies into the pan juices. Taste and adjust with an additional 1 g salt if needed, then remove from heat and fold in the chopped parsley for a fresh finish.

7. 7

   Serve sac kavurma immediately while sizzling hot, with lemon wedges on the side for squeezing at the table. Spoon the meat and vegetables onto warm bread or onto plates, making sure everyone gets some of the reduced tomato-onion juices.