Pasta with Beef and Peppers
Total time: 25 minutes
An Italian stir-fry! The beef and peppers will cook in less time than the pasta. This is not meant to have a 'sauce' in the traditional manner, but a light coating of flavors on the pasta with chunky beef and peppers on top.
Ingredients:
- 10oz (300gr) flank steak or other beef / meat suitable for stir frying or quick cooking
- 1 medium onion
- 2 garlic cloves
- 1 green bell pepper
- 1 3/4 cups (15oz, 450gr) whole tomatoes
- 1/3 cup olives
- 1/2 tsp chili powder
- 4 tsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 1/4 cups (4.1oz, 125gr) pasta - penne, rigatoni, rotelle
Instructions:
- Cook pasta according to package directions.
- Peel and vertically slice (cut it in half first) the onion.
- Peel and finely chop the garlic.
- Pit the olives if necessary and cut in half.
- Trim and slice the pepper into strips.
- Slice the beef on an angle across the grain, then cut the slices into large, bite-size pieces.
- Heat 2 tsp oil in large non-stick skillet. Add chili powder and sauté briefly.
- Add onions, garlic, peppers and sauté until tender, 7 - 8 minutes. Remove to a plate.
- Heat remaining 2 tsp oil in same skillet. Add beef and sauté until starting to brown, 3 - 4 minutes.
- Open and drain the tomatoes, discarding or saving juices for another use.
- Roughly chop the tomatoes. Add the tomatoes to the beef and sauté 5 minutes.
- Return peppers & onions to the pan and add olives and herbs.
- Cover and simmer 5 minutes, until everything is heated through.
- When pasta is done, drain and put into large pasta bowl.
- Add beef and peppers and toss to combine. Serve.