Ashley Blaine's Steak Stir-Fry

When my daughter was 6 years old (21 now!) this was her favorite dish, bar none. She still grins and asks for it once in awhile, even though she has generally forsaken meat in other dishes. I developed the recipe as a VERY simple stir-fry with no sauce of any kind -- essentially just a steak, pepper, and pasta recipe with macro-flavor that'll stick to your ribs. Some people will say, "I would like this dish better with some kind of sauce." -- well, all I can say is that this particular recipe is not ABOUT sauce. But if you like STEAK, you'll love this dish. Easy to prepare. Also, this recipe "loves to go camping" with you. Enjoy!

• Ready In: 40 mins
• Serves: 3

Ingredients

• 1 1⁄2 lbs  top sirloin steaks, 1-inch thick, fat trimmed and cut into 1-inch pieces
• 1  large green bell pepper, de-seeded and chopped into chunks
• 1  large red bell pepper, de-seeded and chopped into chunks (or yellow)
• 1  large onion (chopped into big pieces) (optional)
• 1  teaspoon kosher salt
• 1⁄2 teaspoon black pepper, freshly milled
• 3  tablespoons  peanut oil
• 1  tablespoon Worcestershire sauce
• 1⁄2 teaspoon Tabasco sauce
• 1  lb dry penne pasta
• 1  tablespoon table salt
• 1⁄2 teaspoon olive oil
• 3  quarts water

Directions

1. Boil the water in a large cooking pot. Add in the table salt and olive oil before it comes to a boil and stir.
2. When the water boils, slowly add the pasta and cook uncovered over medium heat until it is tender but not mushy. Drain and rinse in cold water.
3. Return the rinsed, drained pasta to the cooking pot, cover and set aside.
4. In a large skillet or wok (I prefer the latter), heat the peanut oil over high heat. Once it is very hot (about 375-degrees F.), toss in the steak pieces, the pepper chunks, and the onion (if using), seasoning them with the kosher salt, black pepper, worcestershire sauce, and Tabasco. Do not stir for the first 3 or 4 minutes, then toss the mix, allowing the steak to brown on all sides. The pepper chunks (and onions) will get tender and brown slightly too. This should take about 12 minutes total.
5. Remove the steak/veggie blend to a serving bowl which is lined with paper towels to catch any excess oil.
6. Once the steak, peppers, and onions are done, reheat the pasta (I usually do this with each plated portion in the microwave, covering each plate with a wet paper towel). Then top each plate of heated pasta with some of the steak and peppers.
7. NOTE: This will produce medium well-done steak pieces. If you want your steak to be more rare, simply cut the steak into bigger chunks or have your butcher cut the steak even thicker. Enjoy!