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.
- 1⁄2 lb fusilli (spaghetti for more authentic Peruvian) or 1⁄2 lb penne pasta, cooked al dente (spaghetti for more authentic Peruvian)
- 2 tablespoons vegetable oil
- 1 lb beef sirloin steaks, halved lengthwise and cut into 1/4-inch thick slices or 1 lb shrimp, medium shelled and deveined or 1 lb chicken breast, boneless and skinless cut into 1/4 inch strips
- 1 large onion, halved lengthwise and cut into thin wedges
- 3 cups broccoli florets (about 1 inch each)
- 3 tablespoons soy sauce, more for increased sauce
- 1 tablespoon asian red chili sauce (Sriracha)
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 1⁄4 teaspoon fresh ground black pepper
- 3 medium tomatoes, cut into 1-in .-thick wedges
- cilantro, minced (optional garnish)
- 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.
- 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.
- Serve hot with a sprinkling of fresh cilantro.