Shredded Beef and Pepper Stir Fry Pasta

Ingredients

• Beef100 g
• Spaghetti3/4 cup (120 g)
• Soy Sauce3 tablespoon (42 g)
• Cornstarch1 tablespoon (10 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper3/4 count (90 g)

Instructions

1. 1

   Step 1

   Cut the beef into strips.

2. 2

   Step 2

   For this recipe you can use any bell pepper. Remove seeds and cut into thin strips.

3. 3

   Step 3

   Heat oil in a pot over medium-high heat and add the beef. Cook for 1 minute until browned.

4. 4

   Step 4

   Next, add the cornstarch previously mixed with a little water and the soy sauce.

5. 5

   Step 5

   Stir until combined and once the beef is half-cooked, remove and set aside.

6. 6

   Step 6

   In the same pot, stir-fry the peppers until softened.

7. 7

   Step 7

   Simultaneously, boil the spaghetti with a little salt until al dente for approximately 8-10 minutes. Remove and drain.

8. 8

   Step 8

   Once the peppers are done, add the beef and the cooked spaghetti. Stir and let the pasta absorb the flavor for a few minutes.

9. 9

   Step 9

   Season with salt and pepper to taste. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shredded Beef and Pepper Stir Fry Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.