Ingredients:
For Marinating the Beef:
- 500 g beef tenderloin, cut into strips (alternative options: ribeye or other quick-cooking cuts)
- 1/2 tsp ground white pepper
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1.5 tbsp corn starch
- 1/2 tsp baking powder
- 20 ml soy sauce (about a quarter of a tea glass)
For the Stir-Fry:
- 200-250 g of Asian noodles or spaghetti
- 1 red onion, cut into strips
- 3 cloves of garlic, minced
- 4 spring onions, green parts only, chopped
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
For the Sauce:
- 20 ml dark soy sauce
- 20 ml light soy sauce
- 2 tbsp oyster sauce
- 100 ml water
- Chili flakes, to taste
- Black pepper, to taste
- Salt, to taste
For Thickening the Sauce:
- 1/2 tsp corn starch
- Water, as needed to dissolve the corn starch
Instructions:
- Combine the beef strips with white pepper, black pepper, garlic powder, olive oil, corn starch, baking powder, and soy sauce. Let this marinate for 30 minutes.
- Chop the vegetables: red onion, garlic, green and red bell peppers, and spring onions.
- In a hot wok or pan, quickly sear the marinated beef until cooked through, then remove and set aside.
- Sauté garlic briefly in the same pan. Add red onion and bell peppers and stir-fry for a minute.
- Mix together dark and light soy sauces, oyster sauce, and water. Pour over the vegetables in the pan. Season with chili flakes, black pepper, and salt.
- Dissolve corn starch in a small amount of water and add to the pan, stirring until the sauce has thickened.
- Add the beef back into the pan with the spring onions. Stir to combine everything well.
- Cook the noodles or spaghetti as per package instructions, drain, and then add to the pan, tossing with the beef and vegetable mixture until well coated with the sauce.
To Serve:
- Serve the Asian Beef and Vegetable Pasta hot, garnished with additional spring onions if desired. Enjoy the medley of tender beef, crisp vegetables, and flavorful noodles in this easy-to-make dish.
