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Asian Beef with Capellini Pasta
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Asian Beef with Capellini Pasta

INGREDIENTS

2lb 10 oz 1.2 kg Tri Tips or Top Sirloin cut in strips across the grain
Marinade:
3 tbsp 45 mL vegetable oil
1/2 oz 15 g crushed black peppercorns
3/4 oz 20 g mild chili powder
1/2 oz 15 g Szechuan powder (optional)
3 tbsp 45 mL dry sherry
1/4 oz 10 g EACH: chopped garlic, ginger, basil
2 lb 900 g Cappelini pasta (Primo brand)
1 tsp 5 mL turmeric
    salt and pepper, to taste
1 1/2 tbsp 20 mL vegetable oil, divided
7 oz 200 g julienned red pepper
3.5 oz 100 g julienned green pepper
1.5 oz 50 g julienned Bermuda onion
1.5 oz 50 g sliced mushrooms
1/4 oz 10 g toasted sesame seeds
Garnish:
2 tsp 10 mL sesame seeds
3/4 oz 20 g EACH: julienned red pepper and green onion
3/4 oz 20 g sun-dried tomatoes
20 slices 20 slices Bocconcini cheese (optional)
10 sprigs 10 sprigs basil

Instructions

Method:

  1. In a stainless steel bowl, combine the marinade ingredients and mix thoroughly. Add the beef strips, tossing well to coat the meat. Marinate in the refrigerator for a minimum of 3 hours.
  2. Bring a large pot of water, with turmeric added, to a boil. Add the pasta and boil for 5 to 7 minutes or until done to your preference.
  3. Drain the pasta and season with salt and pepper.
  4. Heat a wok or large frying pan and add 15 mL of oil.
  5. Add the beef and sauté. Remove and hold.
  6. Heat 5 mL of oil in pan and add the peppers, onions, mushrooms and sesame seeds. Stir fry and season to taste. Add beef back in and remove from heat.

Assembly/Presentation:

  1. Place pasta in a serving bowl or on individual plates.
  2. Top with beef mixture and garnish each plate with some of the sesame seeds, red pepper, onion, sun-dried tomatoes, and bocconcini cheese.
  3. Garnish with basil sprigs.

SERVINGS: 10