Halal Pepper Steak With Tomatoes Recipe

About this recipe

A flavorful and hearty dinner featuring tender halal beef strips, crisp vegetables, and a savory sauce, served over hot rice. Perfect for those seeking a quick and satisfying meal.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organic Certified Green Capsicum (Donne Menasinakaayi)
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 2.5 Kg Austin Whole Peeled Tomato
• 80 g Knorr Vegetables Stock Cubes
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 40 g On1Y Ginger Powder
• 1 kg Satyam Sugar
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 100 g Dg1 Garlic Powder

Instructions

1. 1. Partially freeze the halal boneless sirloin steak for easier slicing.
2. 2. Slice the steak across the grain into 2 x 1/4-inch strips.
3. 3. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the steak strips and cook for 4 to 6 minutes until browned.
4. 4. Add 1 cup of vegetable stock, 1/2 teaspoon of garlic powder, 1/2 teaspoon of ground ginger, 1 sliced onion, and 2 sliced green peppers to the skillet. Stir well and simmer for 5 minutes until the vegetables are crisp-tender.
5. 5. In a small bowl, combine 1 tablespoon of cornstarch, 2 teaspoons of sugar, and 2 tablespoons of soy sauce. Stir until smooth.
6. 6. Pour the cornstarch mixture into the skillet with the beef and vegetables. Stir constantly and bring the mixture to a boil. Cook for 1 minute until the sauce thickens.
7. 7. Remove the skillet from heat and gently fold in 2 tomato wedges.
8. 8. Serve the pepper steak hot over freshly cooked rice.