Pasta with Beef Strips, Bell Pepper and Tomato Sauce
A quick pasta dish with tender beef strips, bell pepper, mushrooms, and a simple red sauce. By briefly frying the beef and adding it back at the end, it remains juicy.
Method
- Cook the pasta in plenty of salted water until al dente according to the package instructions. Reserve a mug of cooking water and drain.
- Slice the beef into thin strips. Chop the onion, finely chop the garlic, and slice the mushrooms if they are not pre-sliced.
- Heat 1 tbsp of olive oil in a large frying pan over high heat. Fry the beef strips for 1 to 2 minutes until browned all over, season with pepper and salt, and transfer to a plate.
- Reduce the heat to medium. Add the remaining oil to the same pan and sauté the onion, bell pepper, and mushrooms for 5 minutes until the vegetables soften.
- Add the garlic and oregano and fry for 1 minute more. Pour in the tomato sauce and let it simmer gently for 6 to 8 minutes.
- Stir the pasta into the sauce. Add a splash of cooking water if the sauce is too thick.
- Return the beef strips along with any juices back to the pan and heat for another minute, ensuring the meat does not overcook.
- Taste and adjust seasoning with pepper and possibly more salt. Serve immediately.
Veggie swap. Replace the beef with 400 gr extra mushrooms and stir in 75 gr grated cheese at the end.
Tip. Slice the beef against the grain into thin strips; this makes it more tender in the pasta.