Halal Flank Steak With Sautéed Vegetables Recipe

About this recipe

A hearty and flavorful dinner featuring tender halal flank steak, sautéed vegetables, and fluffy rice. Perfect for those seeking a satisfying and wholesome meal.

Ingredients

• 250 g Spring Onion
• 125 g Red Bell Pepper
• 125 g White Shimeji Mushroom (Anabe)
• 400G Freshos Corn Kernels
• 125 g Mooz Butter Garlic & Herbes
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 500 G Kinwaaquinoa

Instructions

1. 1. Sprinkle 1/2 teaspoon of salt on the bottom of a heavy skillet and heat it over medium-high heat for about 1 minute.
2. 2. Skip this step as it involves the phantom ingredient.
3. 3. Off the heat, add 2 tablespoons of butter to the skillet and let it melt.
4. 4. Add 1 red bell pepper (sliced) and 1/2 lb of mushrooms (sliced) to the skillet. Sauté over medium heat for 3-4 minutes until softened.
5. 5. Add 1/4 cup of water to the skillet, cover, and cook for about 3 minutes, stirring occasionally.
6. 6. Stir in 1 cup of corn kernels and 1 scallion (sliced). Cover and cook for another 3-4 minutes until the vegetables are tender.
7. 7. Uncover the skillet and cook for an additional 1-2 minutes to reduce the liquid until it just moistens the vegetables.
8. 8. Skip this step as it involves the phantom ingredient.
9. 9. To serve, place 3 cups of cooked quinoa on a plate or in a wide bowl. Top with the sautéed vegetables.