📝 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!
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