Magazine article Sunset

Spicy Beef Noodles

Magazine article Sunset

Spicy Beef Noodles

Article excerpt

Part stir-fry, part pasta, this zesty mix of beef, broccoli, and tomato is a meal in itself

Beef with tomatoes, pasta, and chili sauce

While researching a story on Peruvian cooking ("Peruvian Passage," June 2006) we came across tallarín saltado, a popular fusion dish that combines Asian stir-fry techniques with beef, fresh tomatoes, Asian chili sauce, and Italian spaghetti. It was a hit here at Sunset: It's fast and easy, and you can substitute other meats, vegetables, or different kinds of pasta. This is our favorite combination, using broccoli and fusilli.


MAKES 4 servings

NOTES Slicing the beef is easier if it has been chilled for 20 to 30 minutes in the freezer. For less spicy heat, decrease or leave out the chili sauce.

½ lb. fusilli pasta

2 tbsp. vegetable oil

1 lb. beef sirloin, halved lengthwise and cut into ¼-in.-thick slices

1 large onion, halved lengthwise and cut into thin wedges

3 cups broccoli florets (about 1 in. each)

3 tbsp. soy sauce

1 tbsp. Sriracha (Asian red chili sauce)

1 tbsp. chopped fresh cilantro, plus more for garnish

¼ tsp. freshly ground black pepper

3 medium tomatoes, cut into 1-in.-thick wedges

1. Bring a large pot of salted water to boil. Add fusilli. Cook until tender to the bite, 5 to 10 minutes. Drain and set aside.

2. Meanwhile, heat the oil in a large frying pan over medium-high heat. When oil is hot, add beef and cook until it starts to brown, about 3 minutes. …

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