Hello HF Readeršš½āāļø
I know that I am an embarrassment to the blogging industry. Hahaha šš I havenāt 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 āveggie packedā 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. Iāll 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, Iāll 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.
I start by shallow frying the marinated beef in olive oil. Then I cover the pot and let the beef cook while releasing itās 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 donāt 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 ā¤ļø
Hadi babyā¦ I am so happy youāre back to blogging after a whole 3 years. And youāre back with a bangš
Thanks for this recipe šit looks yummy,wld give it a try.
Thank youā¦ I will not mind if you send me the photos when you make yoursā¤ļø
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 spicesšš¾. Nice work Hadiza
You gotta lock in all of that flavor. But see who is even talking_ the international chef
This is more than awesome. It looks delicious š¤¤ I will try it out soon. But Iām excluding garlic from the ingredients.
Look who hates garlicš I like garlic so much, I put it in omelette
Well done my able Deezah. This is a great recipe and worth giving a try. Keep up the great work and donāt stop for no reason. Super Duper proud of youššš
Awwwā¤ļø Thank you for this
You keep peppering me with food, I need to locate your house to get share.
Weldone Hadiza ā¤
Thank you darlā¤ļø
Looks heavenly š canāt wait to taste š God knows I canāt cook to save my life š©
It looks delicious š
This looks yummy, will definitely try this recipe