Beef W/tomatoes, Pasta & Chili Sauce (sub Shrimp Or Chicken)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 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.
• 2 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.
• 3 serve hot with a sprinkling of fresh cilantro.