Prep time: 15 mins | Cook time: 20 mins | Servings: 4
Ingredients
- The Pasta: 12 oz wide noodles (such as pappardelle or fettuccine).
- The Protein: 1 lb flank steak or sirloin, thinly sliced against the grain.
- The Vegetables:
- 3 large bell peppers (red, yellow, and green), sliced into strips.
- 1 medium yellow onion, sliced.
- The “Drunken” Sauce:
- 1/2 cup beef broth.
- 1/4 cup soy sauce.
- 2 tbsp brown sugar.
- 1 tbsp rice vinegar or white wine.
- 2 cloves garlic, minced.
- 1 tsp red pepper flakes (optional, for heat).
- Garnish: Fresh basil or parsley.
Instructions
- Boil: Cook the wide noodles in salted water according to package directions until al dente. Drain and set aside.
- Sear the Beef: In a large skillet or wok over high heat, sear the beef strips until browned and just cooked through. Remove the beef from the pan and set aside.
- Sauté Veggies: In the same skillet, add the sliced bell peppers and onions. Cook for 5–7 minutes until they are tender-crisp and have a slight char.
- Whisk Sauce: In a small bowl, whisk together the beef broth, soy sauce, brown sugar, vinegar, garlic, and red pepper flakes.
- Toss Together: Return the beef and the cooked noodles to the skillet with the vegetables.
- Glaze: Pour the sauce over the mixture and toss constantly over medium-high heat for 2–3 minutes until the sauce has thickened and coated every noodle in a glossy glaze.
- Serve: Garnish with fresh herbs and serve immediately while steaming hot.