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

• 200G Bay'S Kitchen Concentrated Beef Stock
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 500 Ml Lee Kum Kee Double Deluxe Soy, 500Ml
• 1 Kg Tomatoes 1kg
• 200G Jacks Creek Australian Wagyu Rump Steak
• - Ktc Vegetable Oil
• - Schwartz Garlic Salt
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 1 Kg Tate & Lyle Granulated Sugar
• 1.5 Kg Best In Plain Flour 1.5 Kg

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 beef broth, 1/2 teaspoon of garlic salt, 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.