If you’re tired of the usual beef dishes you serve, you will want to try this beef recipe with Angel hair pasta. Read on and try it!
Sumptuous Chinese Beef with Angel Hair Pasta
1 Red pepper, deseeded and thinly sliced
1 Green pepper, deseeded and thinly sliced
1 bunch Spring onions, trimmed and finely shredded, plus extra to garnish
1 tablespoon Sesame oil
1 tablespoon Sunflower oil
1 tablespoon Chili powder
1 tablespoon Pink peppercorns
1 tablespoon Szechuan pepper
1 tablespoon Toasted sesame seeds, to garnish
3 tablespoon Dry sherry
3 tablespoon Light soy sauce
12 oz Angel hair pasta
1 lb Sirloin steak, cut into strips
Crush the peppercorns using a pestle and mortar. Transfer to a shallow bowl and combine with the chili powder, Szechuan pepper, light soy sauce and sherry. Add the beef strips and stir until lightly coated. Cover and place in the refrigerator to marinate for 3 hours; stir occasionally during this time.
When ready to cook, bring a large pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions, or until ‘al dente’. Drain thoroughly and return to the pan. Add the sesame oil and toss lightly. Keep the pasta warm.
Heat a wok or large frying pan, add the sunflower oil and heat until very hot. Add the shredded spring onions with the sliced red and green peppers and stir fry for 2 minutes.
Drain the beef, reserving the marinade, then add the beef to the wok or pan and stir-fry for 3 minutes. Pour the marinade and stir-fry for 1-2 minutes until the steak is tender.
Pile the pasta on to four warmed plates. Top with the stir-fried beef and peppers, and garnish with toasted sesame seeds and shredded spring onions. Serve immediately.
Ground beef may also be used as an alternative for this Angel hair pasta with beef recipe. Try it today!