Fasting Tibs (Vegan Beef Stir-fry - Dairy & Nut-Free)

Instructions

1. 1Slice the 1 large red onion and 1 medium green bell pepper into 0.635 cm (0.6 cm) strips. Mince the 4 cloves of garlic and 2 teaspoons of ginger.
2. 2Place a large 30.48 cm (30 cm) skillet or wok on the stove. Add the 3 tablespoons of vegetable oil and heat over high heat until it shimmers, approximately 190°C.
3. 3Add the about 450 g of plant-based beef strips to the hot oil. Stir-fry for 5-7 minutes, until the strips are browned and slightly crispy.
4. 4Carefully remove the cooked plant-based beef strips from the skillet and set them aside in a bowl or on a plate.
5. 5Add the sliced 1 large red onion and 1 medium green bell pepper to the same skillet. Stir-fry over high heat for 5 minutes, until the vegetables have softened slightly but still retain a crisp texture.
6. 6Stir in the minced 4 cloves of garlic, 2 teaspoons of ginger, 2 tablespoons of berbere spice blend, and 1 teaspoon of rosemary. Cook, stirring constantly, for 1 minute until the spices become fragrant.
7. 7Return the cooked plant-based beef strips to the skillet with the vegetables and spices. Add the 1 teaspoon of salt and toss everything together for 1 minute to ensure it is well combined and heated through. Serve the Fasting Tibs immediately with injera or rice.

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