Pasta with Steak and Sizzling Peppers

Ingredients

350g pasta (penne, tagliatelle, fusilli, etc.)

300-400g steak (rump, flank, or sirloin), thinly sliced

2 bell peppers (preferably red and yellow), sliced

1 onion, sliced

2 garlic cloves, minced

2 tbsp soy sauce

1 tbsp balsamic vinegar or lemon juice

1 tsp paprika or Cajun seasoning mix

2-3 tbsp olive oil

Salt and pepper

Fresh parsley or cilantro (for serving)

Preparation

1. Cook the pasta

Cook the pasta in a large pot of salted water according to the package instructions. Drain and set aside.

2. Sear the steak

In a large, very hot skillet (or wok), pour 1 tablespoon of oil.

Sizzle the steak strips over high heat for 1 to 2 minutes to brown them (they should remain rare throughout).

Add salt and pepper, the soy sauce, paprika, and vinegar. Set the meat aside on a plate.

3. Cook the vegetables

In the same skillet, add a drizzle of oil if necessary.

Sauté the onion and peppers for 5 to 7 minutes, until softened and lightly charred.

Add the garlic and stir for 1 minute.

4. Assembly

Return the steak strips to the skillet with the vegetables.

Add the cooked pasta. Toss everything over medium-high heat for 2 to 3 minutes to coat well.

Adjust the seasoning (add a little soy sauce or a splash of pasta cooking water if needed).

5. Plating

Serve immediately, sprinkled with chopped parsley or cilantro.

Gourmet Tip

Add a little cream or grated cheese for a creamier version.

For more zing: add a pinch of Espelette pepper or chili flakes.

You can replace the steak with chicken strips or sautéed tofu.