Stir-fry Beef Pappardelle (30 minute meal)
Happy Friday foodies. For us, it was a long week full of hard and challenges. Probably, for you as well. But it’s almost over, and that means it’s time for a relaxing Friday dinner with good food and a glass of fine wine. With that in mind, we want to share our super-simple 30-minute Stir-fry Beef Pappardelle. This dish is a perfect marriage of Asian and Italian cuisines, which may sound a little strange. But trust us, it’s incredibly delicious. Lucious pappardelle coated with meaty umami sauce is definitely something worth trying. Pair it with a glass of Pinot Noir and enjoy an excellent meal in no time.
TIP: Use fresh pasta to reduce cooking time and for a better taste.
- vegetable oil - 1-2 tablespoons
- beef sirloin - 1lb., cut into 2-inch strips
- asparagus - 1 small bunch, cut into 2-inch pieces
- fresh or dry pappardelle - 4 oz.
- For the sauce:
- low-sodium soy sauce - 2 tablespoons
- mirin sauce - 1 tablespoon
- hoisin sauce - 1 teaspoon
- chili paste - 1/2 teaspoon or to taste
- toasted sesame oil - 1 teaspoon
- garlic - 1 clove, finely chopped
- ginger - 1/2 teaspoon, grated
- Cook and drain pasta al-dente, as directed on package.
- In a small bowl whisk all the ingredients for the sauce. Set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef, for 2 minutes.
- Add asparagus, cook for 1-2 more minutes.
- Pour over the sauce and give it a good stir.
- Add the cooked pappardelle and stir until they coat in sauce. Cook for 1 more minute. Remove from the heat and serve right away.