Get ready to tantalize your taste buds with this vibrant and incredibly flavorful This dish features tender halal beef strips, sautéed with a medley of colorful bell peppers and red onion, all tossed in a light, aromatic garlic-herb sauce with perfectly cooked spaghetti. It's a quick, elegant, and satisfying meal that's perfect for a weeknight dinner or a special occasion that promises a burst of fresh flavors in every bite!
📜 Ingredients
8 ounces spaghetti
1 tablespoon olive oil, plus more for cooking pasta
1 pound halal beef sirloin or flank steak, thinly sliced against the grain
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon dried dill
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon black pepper
1 red bell pepper, cored and thinly sliced
1 green bell pepper, cored and thinly sliced
1/2 medium red onion, thinly sliced
4 cloves garlic, minced
1/4 cup halal beef broth or water
2 tablespoons soy sauce (ensure halal certified or use tamari)
1 tablespoon fresh lime or lemon juice
1/2 teaspoon red pepper flakes (optional, for a kick)
Fresh parsley or dill, for garnish (optional)
📝 Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
- While the pasta cooks, season the sliced beef with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 2-3 minutes per side until browned. Do not overcrowd the pan; cook in batches if necessary. Remove the beef from the skillet and set aside.
- Add the sliced red and green bell peppers and red onion to the same skillet. Sauté for 3-5 minutes until they start to soften but still have a slight crunch.
- Add the minced garlic, dried oregano, dried parsley, dried dill, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper flakes (if using) to the skillet with the vegetables. Sauté for another minute until fragrant.
- Pour in the halal beef broth (or water), soy sauce, and lime juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the cooked beef to the skillet with the vegetables and sauce. Toss everything together to coat the beef and vegetables evenly.
- Add the drained spaghetti to the skillet. Toss continuously with tongs, incorporating the sauce, beef, and vegetables. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh parsley or dill if desired. Enjoy your homemade, flavorful pasta!
💡 Chef's Tips
- Vary Your Veggies: Feel free to add other quick-cooking vegetables like mushrooms, snap peas, or broccoli florets to this dish for extra color and nutrition. Just add them at the same time as the bell peppers.
- Spice It Up: For a bolder flavor profile, a dash of halal oyster sauce or a pinch of white pepper can elevate the depth of the sauce. Adjust red pepper flakes to your preferred level of heat!
