Editorial sample recipeNepalesebeginnerHalalDairy-Free

Nepalese Timur Spiced Beef Stir-Fry

Name: Nepalese Timur Spiced Beef Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Nepalese
Ingredients: 500 g halal flank steak, thinly sliced against the grain; 2 tbsp mustard oil; 1 tsp ground timur pepper, Nepalese pepper; 1 large red onion, sliced into wedges; 1 medium green bell pepper, sliced into strips; 1 tbsp ginger garlic paste; 1 tsp ground cumin; 2 tbsp halal soy sauce

A vibrant high-heat Nepalese stir-fry featuring tender beef strips tossed with tongue-tingling timur pepper, mustard oil, crisp bell peppers, and warm aromatics.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Nepalese Timur Spiced Beef Stir-Fry

AI illustration

Technique to learn

Timur Infusion Stir-Frying

High-heat searing combined with citrusy, numbing Nepalese timur pepper to rapidly coat meat and vegetables with bold aromatic heat.

Instructions

Step 1: Heat mustard oil in a heavy skillet or wok over medium-high heat until it begins to smoke lightly, then adjust heat to medium.

Step 2: Add the sliced flank steak to the hot skillet in a single layer and sear for 3 to 4 minutes until golden browned on the edges.

Step 3: Stir in the ginger garlic paste, ground cumin, and ground timur pepper, tossing constantly for 1 minute until fragrant.

Step 4: Add the red onion wedges and green bell pepper strips to the skillet, stirring vigorously to mix with the spiced beef.

Step 5: Pour in the halal soy sauce and cook for another 3 to 4 minutes until the vegetables are tender-crisp and the sauce coats the beef evenly.

Step 6: Transfer the stir-fry immediately to a platter and serve warm alongside hot steamed rice.

Cooking tips

Heating mustard oil until faint smoke appears mellows its sharp raw bite into a pleasantly nutty aroma.
Slicing beef thinly against the grain ensures fast cooking while keeping the meat juicy.
Original home-cooking adaptation inspired by Nepalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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