Spicy Shredded Beef With Angel Hair Pasta Recipe
Ingredients
| 1/2 cup chicken stock or water | ||
| 3 tbsp soya sauce | ||
| Cornstarch | 1 1/2 Teaspoon | |
| 12 oz lean tender beef, such as sirloin, cut into very thin shreds | ||
| Vegetable oil | 4 Teaspoon | |
| 1 tbsp minced ginger root | ||
| Garlic | 2 Clove (5gm), minced | |
| Red chili pepper flakes | 1 Teaspoon | |
| Snow peas | 2 Cup (16 tbs), trimmed | |
| Red bell pepper | 1 Large, cut into thin strips | |
| Green onions | 4 Small, chopped | |
| Angel hair pasta | 8 Ounce | |
Directions
1. In a glass measuring cup, combine stock, soya sauce and cornstarch. Pat meat dry with paper towels.
2. In a wok or large nonstick skillet, heat half the oil over high heat. Add beef and stir-fry until browned; transfer to a plate. Add remaining oil to skillet. Add ginger, garlic and chili paste; cook, stirring, for 15 seconds. Stir in snow peas, red pepper and green onions; cook, stirring, for 1 minute. Add stock/soya mixture; cook until thickened. Return beef to skillet; cook,stirring, for 30 seconds.
3. Cook pasta in a large pot of boiling salted water until :tender but firm. Drain well; return to pot. Add beef mixture and toss well.
2. In a wok or large nonstick skillet, heat half the oil over high heat. Add beef and stir-fry until browned; transfer to a plate. Add remaining oil to skillet. Add ginger, garlic and chili paste; cook, stirring, for 15 seconds. Stir in snow peas, red pepper and green onions; cook, stirring, for 1 minute. Add stock/soya mixture; cook until thickened. Return beef to skillet; cook,stirring, for 30 seconds.
3. Cook pasta in a large pot of boiling salted water until :tender but firm. Drain well; return to pot. Add beef mixture and toss well.
Chef
