Beef W/Tomatoes, Pasta & Chili Sauce (Sub Shrimp or Chicken)

Total Time
40mins
Prep 15 mins
Cook 25 mins

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 Nutrition

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.