Sure, here’s a recipe for classic pepper steak served with pasta:Ingredients:
For the Pepper Steak:
- 1 lb (450g) beef steak (such as sirloin or flank), thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon black peppercorns, crushed
- 1/4 cup beef broth or water
- Salt to taste
- Chopped green onions for garnish (optional)
For the Pasta:
- 8 oz (225g) pasta (spaghetti or fettuccine work well)
- Salt for boiling water
- 1 tablespoon olive oil
Instructions:
- In a bowl, mix the thinly sliced beef with soy sauce and cornstarch until the beef is well coated. Set aside to marinate for about 15-20 minutes.
- Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta and toss with olive oil to prevent sticking. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef slices and cook for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Add the sliced onions, bell peppers, minced garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Return the cooked beef to the skillet. Add crushed black peppercorns and beef broth (or water). Stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Taste the pepper steak and adjust seasoning with salt if necessary.
- Serve the pepper steak over the cooked pasta. Garnish with chopped green onions if desired.
- Enjoy your delicious classic pepper steak with pasta!
This dish is flavorful, satisfying, and perfect for a hearty meal. Feel free to adjust the amount of black peppercorns according to your taste preference for spiciness.
