Savory Black Pepper Beef Pasta

A quick, nutritious, and vibrant stir-fry combining tender beef strips, colorful bell peppers, and rotini pasta in a rich, glossy black pepper sauce.

Ingredients

• 300 g beef strips
• 200 g rotini pasta
• 1 each red bell pepper
• 1 each green bell pepper
• 1 each yellow bell pepper
• 1/2 red onion
• 1 tbsp tomato paste
• 1 packet Italian pasta seasoning
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp black pepper
• 2 tbsp cooking oil
• to taste salt

Instructions

1. 1Prepare the beef

   

   Take fresh beef and slice it into small, thin strips. Place them onto a cutting board, ensuring you cut against the grain for a tender texture.

   Tip: Slicing the beef thinly ensures it cooks quickly and remains tender.
2. 2Marinate the beef

   

   Place the beef strips in a bowl. Add light soy sauce, dark soy sauce, black pepper, and a dash of cooking oil. Mix well by hand to ensure the seasoning is evenly distributed.

   Tip: Adding cooking oil as the final step in marination helps lock the moisture into the meat.
3. 3Prepare vegetables

   

   Wash the bell peppers and red onions. Dice the bell peppers into small, uniform pieces and slice the red onions, setting them aside for later use.

   Tip: Uniform cutting ensures the vegetables cook at the same rate.
4. 4Boil the pasta

   

   Bring a pot of water to a boil. Add a splash of cooking oil and a pinch of salt. Add the rotini pasta and boil for approximately 15 minutes until cooked through.

   Tip: Adding salt to the boiling water enhances the flavor of the pasta.
5. 5Stir-fry the beef

   

   Heat oil in a wok over medium-high heat. Add the marinated beef strips and stir-fry until they are browned and fully cooked through.

   Tip: Ensure the wok is hot before adding the beef to achieve a good sear.
6. 6Sauté with onions

   

   Once the beef is browned, add the sliced red onions to the wok. Continue to stir-fry until the onions are soft and fragrant.

   Tip: Stir-fry until the onions become translucent to bring out their sweetness.
7. 7Add the seasoning

   

   Add a packet of Italian pasta seasoning into the wok with the browned beef and softened onions. Incorporate a spoonful of tomato paste and a splash of light soy sauce to enhance the color and depth of flavor, stir-frying until the oil takes on a vibrant reddish hue.

   Tip: Adding tomato paste and light soy sauce helps create a richer color and a more savory base for your sauce.
8. 8Transfer the pasta

   

   Once the beef and onions are cooked and the sauce has released its red oil, use a strainer to transfer the cooked rotini directly from the boiling pot into the wok. Do not drain the pasta completely; retaining a little of the starchy boiling water will help the sauce emulsify and coat the ingredients.

   Tip: Transferring pasta directly from the pot is a classic technique. The residual starchy water on the noodles helps bind the sauce, making it rich and glossy.
9. 9Add the bell peppers

   

   Add the diced red, green, and yellow bell peppers into the wok with the pasta and beef. Pour in about a cup of the pasta boiling water at this stage. This moisture will help steam the peppers slightly and create a cohesive, savory sauce.

   Tip: Adding the bell peppers near the end of the cooking process ensures they retain their bright colors and a pleasant crunch, balancing the savory meat and pasta.
10. 10Toss and serve

    

    Toss and stir-fry all the ingredients together in the wok over the heat until the pasta, beef, and bell peppers are fully and evenly coated in the dark black pepper sauce. Continue tossing briefly until the bell peppers reach your preferred tenderness, then remove from heat and serve immediately.

    Tip: Toss the ingredients vigorously in the wok. The mechanical action forces the starchy pasta water and the sauces oils to emulsify into a perfect glaze.

Storage & Reheating

Burn It Off

Frequently Asked Questions