Halal Pepper Stir-Fry Recipe

About this recipe

A flavorful and hearty dinner option featuring tender halal beef strips, vibrant vegetables, and a savory sauce, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 1 stick Organic Celery Stick
• 1kg 1kg Green Pepper
• Each Pepper Red- Each
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 Bunch Spring Onions 1 Bunch
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 500 g halal beef strips, 2 minced garlic cloves, and 1 tablespoon ground ginger. Cook until the beef is browned and tender, about 5-7 minutes.
2. 2. Pour in 3/4 cup vegetable broth and 1/4 cup vegetable broth. Stir well and reduce the heat to medium-low. Cover and let it simmer for 35 minutes, stirring occasionally.
3. 3. Add 1 cup chopped green onion, 2 stalks celery sliced, 1 diced green pepper, 1 diced red pepper, and 1/4 cup chopped parsley to the skillet. Cook for an additional 10 minutes on medium heat, stirring occasionally.
4. 4. In a small bowl, mix 1 tablespoon cornstarch with 1/4 cup vegetable broth until smooth. Gradually stir this mixture into the skillet and cook until the sauce thickens, about 2-3 minutes.
5. 5. Serve the pepper stir-fry hot over cooked rice for a complete and satisfying meal.