Hello HF Reader🙋🏽‍♀️

I know that I am an embarrassment to the blogging industry. Hahaha 😂😂 I haven’t uploaded a single thing for ages and I am so sorry. But something just hit me this morning and I feel like sharing a recipe with you. This recipe is so special to me, because of how “veggie packed” it is and being a health advocate, it is always a pleasure for me to share with the world recipes that will put people on the right nutrition path. I’ll just sharply show you the ingredients and the steps. Click continue reading to see more.

These are the ingredients:

  • Beef
  • Carrots
  • Cauliflower
  • Broccoli
  • White Onions
  • Spring Onions
  • Ginger
  • Scotch bonnet blend (for marinade)
  • Red, Yellow, Green Capsicums
  • Ground yellow pepper
  • Dark Soy Sauce
  • Corn Flour or All Purpose Flour
  • Olive Oil
  • Celery
  • Garlic
  • Seasoning cubes
  • Salt
  • Water

A night before the day I intend to make this sauce, I’ll marinate the beef. That way, in the morning the beef must have been marinating for a least 12 hours. To marinate, I simply add garlic, ginger, smooth pepper blend, seasoning cubes, celery stem paste. This celery stem paste, I blend celery stem and water. Then I sieve it. The chaff is what I like to add to the marinade. Then I put it in the fridge for an overnight marinade.

Ginger and garlic on beef
Pepper blend
Celery stem
Beef in marinade

I start by shallow frying the marinated beef in olive oil. Then I cover the pot and let the beef cook while releasing it’s juice into pot. Once the beef is cooked, I begin to add all the vegetables, starting with carrots, then capsicums, celery leaves, onions and the ground yellow pepper.

After giving it a good stir, I add some water, salt and seasoning cubes. I cover to cook a little bit for 15 minutes, then I add the dark soy sauce, spring onions, broccoli and cauliflower last. I cover for another 10 minutes because I don’t really want the vegetables to cook too much.


Here, I taste for salt to see if there is need for adjustments. If none, I quickly make the slurry by adding some water to flour. This mixture thickens the sauce and gives it a more solid consistency. I prefer to eat this with plain rice and I usually serve it in a sizzling plate.

Tell me what you think about this recipe in the comments section below. I hope you try this at home and tag me on Instagram. Bye for now, until I am back again ❤️

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  1. Hadi baby… I am so happy you’re back to blogging after a whole 3 years. And you’re back with a bang😃

  2. The best part of this recipe was the long marinade. I’m not a fan of beef but I’d try this because I feel with every bite, I get the full savour of all the spices👌🏾. Nice work Hadiza

    1. You gotta lock in all of that flavor. But see who is even talking_ the international chef

  3. This is more than awesome. It looks delicious 🤤 I will try it out soon. But I’m excluding garlic from the ingredients.

  4. Well done my able Deezah. This is a great recipe and worth giving a try. Keep up the great work and don’t stop for no reason. Super Duper proud of you👏👏👏

  5. You keep peppering me with food, I need to locate your house to get share.

    Weldone Hadiza ❤

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