Ingredients
Equipment
Method
- Rinse the halal beef under cool water to remove excess salt. Pat dry with paper towels and cut into thin strips.
- In a medium skillet over medium heat, melt the unsalted butter until bubbling.
- Add flour and whisk constantly for about 1 minute until smooth and slightly bubbly to make a roux.
- Slowly pour in the warm milk, whisking continuously to prevent lumps. Add just a little at a time.
- Continue whisking for 3-5 minutes until the sauce thickens to coat the back of a spoon.
- Add the beef strips and simmer gently for 2-3 minutes until heated through.
- Season with black pepper and cayenne pepper (if using).
- Toast the bread slices until golden and crisp.
- Spoon the creamy beef mixture over the toast and serve immediately.
Notes
Use whole milk for the richest, creamiest sauce, though 2% will work if needed. Rinsing the beef well is crucial to prevent the dish from being too salty. Choose hearty bread like sourdough or thick-cut white bread that can hold up to the sauce without getting soggy. The dish can be made ahead and reheated gently, adding a splash of milk if needed to thin the sauce.