Categories: Pasta
Ingredients
- 1 box Dreamfields Spaghetti
- 1 pound boneless beef top sirloin steak, about 3/4 to 1 inch thick
- 2 cloves garlic, minced
- 2 tablespoons canola or vegetable oil, divided
- 3 cups broccoli florets
- 1 medium bell pepper, cut into 1/2-inch thick strips
- 1 medium onion, cut into 8 wedges
- 2 to 3 teaspoons minced fresh ginger
- 1 serrano or other hot chili pepper, minced
- 1 can (14 ounces) light coconut milk
- 1/4 cup red curry chili paste
- Finely chopped roasted peanuts (optional)
Directions
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Cook pasta according to package directions. Drain; return to pan.
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Meanwhile, cut steak in half lengthwise, then crosswise into 1/4-inch thick slices. Toss with garlic; set aside.
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Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add half of beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with remaining beef and 1-1/2 teaspoons oil. Remove from skillet.
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Add remaining 1 tablespoon oil to skillet. Add broccoli, bell pepper and onion. Cook and stir 1 minute. Add 1 to 2 tablespoons water; continue cooking and stirring 1 minute. Stir in ginger and chili pepper. Add combined coconut milk and curry paste to skillet. Bring to boil; reduce heat and simmer 3 to 5 minutes until vegetables are crisp-tender. Return beef to skillet; remove from heat.
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Toss beef mixture with pasta. Garnish with peanuts, if desired.