Season the cubed beef lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper and set aside while you prepare the marinade (this helps initial seasoning penetrate).

Marinade & Seasoning

Make the Marinade

In a medium bowl whisk together 2 tbs olive oil, minced garlic, 2 tbs lemon juice, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp red pepper flakes, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper until combined.

Marinate the Beef

Add the cubed beef to the marinade and toss until all pieces are evenly coated. Cover and refrigerate for 30 minutes to 2 hours. For best flavor, marinate 1–2 hours; do not exceed 6 hours to avoid texture changes.

Cook & Finish

Preheat and Sear

Remove beef from refrigerator 15 minutes before cooking to come toward room temperature. Heat a large skillet or heavy-bottomed pan over medium-high heat until very hot. Add 1 tbs vegetable oil and swirl. Working in a single layer (do not overcrowd), add beef cubes and sear without moving for 2–3 minutes until a deep brown crust forms. Turn pieces and sear remaining sides for another 2–3 minutes. Work in batches if necessary.

Deglaze & Simmer

When all beef is seared, return all pieces to the pan. Add 1/2 cup beef broth or water to deglaze the pan, scraping up browned bits with a wooden spoon. Reduce heat to medium-low, cover partially, and simmer gently for 6–8 minutes until beef reaches desired doneness (medium-rare to medium depending on cut thickness). If you prefer well done, simmer 10–12 minutes.

Finish

Remove pan from heat and stir in 1 tbs butter (optional) and 2 tbs chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Let rest 3–5 minutes to allow juices to redistribute.

Serve

Serve the fresh halal beef hot with lemon wedges on the side for squeezing. Pairs well with rice, flatbread, roasted vegetables, or a fresh salad.