Black Truffle Beef Sauce Spaghetti

A low-fat, restaurant-quality black truffle beef sauce spaghetti featuring tender ribeye slices, colorful bell peppers, and an aromatic truffle sauce.

Ingredients

• 200 g spaghetti
• 150 g ribeye steak
• 2 tbsp black truffle sauce
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 2 cloves garlic
• 1/4 onion
• 2 tbsp butter
• 30 ml white wine
• 1 tbsp light soy sauce
• 1 tbsp tomato sauce
• to taste black pepper salt
• as needed cooking oil
• to taste green onions

Instructions

1. 1Slice the Ribeye Steak

   

   Place a piece of raw ribeye steak on a clean wooden cutting board. Using a sharp kitchen knife, carefully slice the beef into uniform strips or bite-sized pieces to ensure even cooking.

   Tip: Slice against the grain for a more tender texture in your stir-fry.
2. 2Slice the bell peppers

   

   Take the yellow and red bell peppers, wash them thoroughly, and slice them into thin, even strips on a checkered wooden cutting board using a sharp kitchen knife.

   Tip: Cut the peppers uniformly so they cook evenly and blend well with the texture of the spaghetti.
3. 3Boil the spaghetti

   

   Bring a pot of water to a rolling boil and drop the spaghetti noodles in. Cook according to the package instructions until al dente.

   Tip: Add a pinch of salt and a few drops of cooking oil to the boiling water to prevent the noodles from sticking together.
4. 4Pan-fry the beef

   

   Heat a cast iron skillet with cooking oil, then use tongs to place the beef slices into the hot pan. Pan-fry them until they are browned on the surface.

   Tip: Ensure the skillet is hot before adding the beef to get a good sear and lock in the juices.
5. 5Stir-fry beef with bell peppers

   

   Add the freshly sliced red and yellow bell peppers directly into the skillet with the browned beef. Toss and stir-fry them together over medium-high heat.

   Tip: Stir-fry quickly on high heat to keep the bell peppers crisp and vibrant in color.
6. 6Season the mixture

   

   Sprinkle black pepper and salt evenly over the sizzling beef and bell pepper mixture in the pan. Continue to toss everything together so the seasonings are well distributed.

   Tip: Adjust the amount of black pepper according to your preference for a richer spice flavor.
7. 7Sauté Garlic and Onion

   

   Melt a pat of butter in a cast iron pan over medium heat, then add minced garlic and diced onion. Sauté them until fragrant, soft, and lightly golden brown, stirring continuously to prevent burning.

   Tip: Keep the heat at medium so the butter does not burn before the garlic and onions have time to release their full aroma.
8. 8Deglaze with White Wine

   

   Pour white wine directly into the pan containing the sautéed garlic and onions. Let it simmer and reduce slightly, scraping up any browned bits stuck to the bottom of the pan to build deep flavor.

   Tip: Allow the alcohol to cook off for a minute or two so only the sweet, acidic depth of the wine remains.
9. 9Add Soy Sauce and Tomato Paste

   

   Add light soy sauce and a spoonful of tomato paste directly into the simmering pan mixture. Stir well to combine everything into a rich, unified sauce base.

   Tip: Tomato paste adds a subtle umami acidity that balances the richness of the truffle and butter.
10. 10Incorporate Black Truffle Sauce

    

    Scoop a generous portion of black truffle sauce into the bubbling pan sauce. Stir thoroughly to disperse the earthy truffle flavor evenly throughout the mixture.

    Tip: Add the truffle sauce towards the end of the sauce preparation to preserve its delicate aroma from overheating.
11. 11Combine Spaghetti with Sauce

    

    Transfer boiled spaghetti noodles directly from the pot into the pan containing the prepared black truffle sauce. Toss and mix continuously over low heat so the noodles absorb the rich sauce.

    Tip: Reserve a splash of pasta cooking water to loosen the sauce if it becomes too thick while tossing.
12. 12Combine Ingredients in the Pan

    

    Return the cooked bell peppers and beef back into the cast-iron skillet along with the prepared noodles and sauce. Toss everything together thoroughly over heat so that every strand of noodle and piece of beef absorbs the savory flavors.

    Tip: Keep the heat at medium while tossing to prevent the noodles from sticking to the pan.
13. 13Toss and Coat the Noodles

    

    Use a pair of cooking chopsticks or tongs to quickly toss and mix all the ingredients together in the pan. Ensure the noodles and beef are evenly coated with the rich sauce for optimal flavor in every bite.

    Tip: Toss continuously for about one minute to let the sauce reduce and cling to the pasta.

Storage & Reheating

Burn It Off

Frequently Asked Questions