Beef W/Tomatoes, Pasta & Chili Sauce (Sub Shrimp or Chicken) |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
From Sunset. Don't expect a lot of sauce, just a glaze over. It's got Peruvian roots combined with Asian techniques. Note: Slicing the beef is easier if it has been chilled for 20 to 30 minutes in the freezer. For less spicy heat, decrease or leave out the chili sauce. Ingredients:
1/2 lb fusilli (spaghetti for more authentic peruvian) or 1/2 lb penne pasta, cooked al dente (spaghetti for more authentic peruvian) |
2 tablespoons vegetable oil |
1 lb beef sirloin steaks, halved lengthwise and cut into 1/4-inch thick slices or 1 lb shrimp, medium shelled and deveined or 1 lb chicken breast, boneless and skinless cut into 1/4 inch strips |
1 large onion, halved lengthwise and cut into thin wedges |
3 cups broccoli florets (about 1 inch each) |
3 tablespoons soy sauce, more for increased sauce |
1 tablespoon asian red chili sauce (sriracha) |
1 tablespoon chopped fresh cilantro, plus more for garnish |
1/4 teaspoon fresh ground black pepper |
3 medium tomatoes, cut into 1-in .-thick wedges |
cilantro, minced (optional garnish) |
Directions:
1. Heat the oil in a large frying pan over medium-high heat. When oil is hot, add beef and cook until it starts to brown, about 3 minutes. Stir and let it continue to brown for 2 to 3 minutes more. Transfer beef to a plate, reserving oil, and set aside.
2. Add onion to the pan and cook, stirring often, until it begins to brown, 2 to 3 minutes. Add broccoli and cook until bright green, 2 to 3 minutes. Add soy sauce, Sriracha, cilantro, and pepper. Cook, stirring frequently, about 3 minutes. Add tomatoes and reserved beef and cook until tomatoes begin to release their juices, 2 to 3 minutes longer. Add the cooked fusilli, stir, and cook until most of the liquid has evaporated or been absorbed by the pasta, 2 to 3 minutes. Season to taste with additional soy sauce or Sriracha.
3. Serve hot with a sprinkling of fresh cilantro.
|
|