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Spicy Beef Noodles (hits: 1741 )
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| Serves |
4 servings |
| Entered/Updated |
2006-11-11 01:23:45 |
| Added by Sunset Magazine | Country/Provence not provided |
Ingredients:
1/2 lb. fusilli pasta
2 Tbsp vegetable oil
1 lb. beef sirloin, halved lengthwise and cut into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into thin wedges
3 cups broccoli florets (about 1 inch each)
3 Tbsp soy sauce
1 Tbsp Sriracha (Asian red chili sauce)
1 Tbsp chopped fresh cilantro, plus more for garnish
1/4 tsp freshly ground black pepper
3 medium tomatoes, cut into 1-inch-thick wedges |
Instructions:
1. Bring a large pot of salted water to boil. Add fusilli. Cook until tender to the bite, 5 to 10 minutes. Drain and set aside.
2. Meanwhile, 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.
3. Add onion to the pan and cook, stirring often, until it begins to brown, 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. Serve hot with a sprinkling of fresh cilantro, if desired. |
Notes:
* 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.
* Possible additions and/or substitutions:
-- Chicken or shrimp: Use 1 lb. boned, skinned chicken breasts cut into 1/4-inch-thick strips, or 1 lb. medium shelled and deveined shrimp.
-- Other vegetables: Add your favorite green vegetable (such as green beans or zucchini) in addition to or in place of the broccoli. You can also toss in a thinly sliced red or green bell pepper or 1 cup thinly sliced green cabbage (add at the same time as the onion).
--Swap pastas: Try using penne pasta instead of fusilli. Or, for a more authentically Peruvian version, use spaghetti. |
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