Name: Beef and Mushroom Pasta with Peanuts
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: ¾ lb (340 g) spaghetti; ½ lb (225 g) white or cremini mushrooms, quartered; ¼ cup (60 ml) olive oil; 1 lb (450 g) beef top sirloin steak, about ¾ inch (2 cm) thick; 2 garlic cloves, chopped; ¼ tsp red pepper flakes, or more to taste; ½ cup (125 ml) low-sodium soy sauce; ½ cup (125 ml) hoisin sauce; 2 tbsp (30 ml) lime juice; 2 green onions, chopped; ⅓ cup (50 g) roasted peanuts, coarsely chopped

Preparation

- In a pot of salted boiling water, cook the pasta until al dente. Drain.
- Meanwhile, in a large non-stick skillet over medium-high heat, brown the mushrooms in 2 tbsp (30 ml) of the oil. Set aside on a plate.
- In the same skillet over high heat, brown the steak in 1 tbsp (15 ml) of the oil for 2 minutes on each side for rare or until the desired doneness. Season with salt and pepper. Set aside with the mushrooms and let rest for 5 minutes. Clean out the skillet.
- In the same skillet over medium heat, soften the garlic with the red pepper flakes in the remaining oil for 1 minute. Add the soy sauce, hoisin and lime juice. Mix well. Add the pasta and mushrooms. Mix well to coat the pasta in the sauce.
- On a work surface, thinly slice the meat. Divide the pasta and slices of steak among four plates. Sprinkle with the green onions and peanuts.

Beef and Mushroom Pasta with Peanuts

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Ingredients

Preparation

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To help you with this recipe

RICARDO The Rock 12" Frypan