Next time you pull out meat from the freezer and have no idea what to do with it, make this Iraqi chili-fry.

Next time you pull out meat from the freezer and have no idea what to do with it, make this Iraqi chili-fry. It takes less than 30 minutes to make. It is so good, filled with flavor. Let me show you how to make it. It's 8 PM, we haven't actually had dinner yet. We've had a busy day. I'm going to show you my easiest go-to meals that everybody loves and it's so good, filled with flavor. Let me show you how to make it. I'm going to start out by chopping up my vegetables. We're going to do one green pepper. I only have an orange pepper left in my fridge. If I had red, I would use that too. So I'm just going to do an orange pepper for now. And you can use any color peppers you have. Green is essential, but I've made it without it. It's totally fine. I just feel like green pepper in general has the most flavor than all other peppers. And then I'm going to do one whole onion. This is just a yellow onion. You can use white, red, whatever you want. And we're going to slice the onion too. All my veggies are done. I'm going to put them to the side. And I'm going to slice up my meat. But while I do that, I'm going to heat up my stainless steel pan. I'm using steak tips. By the way, I always get asked where I get it from and the quality is just as good as when you get it from a farm. All of their meat is grass-fed, grass finished and it's amazing quality. So I like using this specific cut. It is steak tips. And I like it because it is very tender. Now I'm going to slice the meat against the grain and the same exact shape as I did the vegetables. That way everything is kind of the same size. When you want to slice it against the grain, that way it is easier to chew. All my meat is sliced up. My pan is done heating up. And I'm going to move my meat to the pan. Now I'm going to add in there, I'm also going to throw in there pre-minced frozen garlic. That's probably around two cloves of garlic. It's really just one main seasoning ingredient, which is all spice. All spice comes as seven spice, nine spice. Add a good amount of this in there. You need to add salt. I like to substitute salt with chicken bouillon. It just adds more flavor. It's kind of like a seasoning salt. Okay, so I like adding that in there. If you have beef bouillon, add that too, or veggie, whatever you have, you can add it. Or you can just do salt. It's still good. I like adding hot pepper paste. It gives it a kick, it tastes so good and it enhances the flavor of the peppers too. I'm going to add a heaping tablespoon. Now I'm going to throw a little bit of water. You add a little bit of water that way the peppers, tomato paste, whatever you choose to add, it turns into like this sauce mixture and not necessarily like a paste, okay? And you'll see in a minute, it'll thicken and it'll become pretty saucy. My meat is pretty much almost done. I'm going to add the veggies. That way the steam from the veggies will also help cook the meat faster. I'm going to cover it for like five minutes. Let it get super steamy. That way it cooks faster. If you don't have this, you can just use tomato paste. It's still good. I like adding hot pepper paste. It gives it a kick, it tastes so good and it enhances the flavor of the peppers too. I'm going to add a heaping tablespoon. Now I'm going to throw a little bit of water. You add a little bit of water that way the peppers, tomato paste, whatever you choose to add, it turns into like this sauce mixture and not necessarily like a paste, okay? And you'll see in a minute, it'll thicken and it'll become pretty saucy. My meat is pretty much almost done. I'm going to add the veggies. That way the steam from the veggies will also help cook the meat faster. I'm going to cover it for like five minutes. Let it get super steamy. That way it cooks faster. I'm going to add the tiniest bit of white wine vinegar. Not a lot. A lot of people use different spices in there. This is how I grew up eating it back home and now I make it for my family. And non-negotiable, you have to eat it with some pita bread. This is pretty much bread, shaped like a diamond. This is our traditional Iraqi bread. It's so good. But you're supposed to cut a piece off. And then open it. The inside is like fluffy bread. And this is why you want it to be saucy. So you grab it like this. And then you dip it in. Delicious. As always, let me know if you try it.