Beef and Vegetable Pasta with Ginger-Soy Sauce
Tender strips of beef and colorful vegetables tossed with pasta in a savory ginger-soy sauce. A quick and satisfying dairy-free meal.
Ingredients
- Beef steak (sirloin or flank)150 g
- Pasta (dry)50 g
- Water or beef broth30 ml
- Broccoli florets50 g
- Carrots25 g
- Bell peppers (any color)25 g
- Onion25 g
- Garlic (minced)5 g
- Bell peppers (any color)25 g
- Sesame oil5 ml
- Olive oil5 ml
- Salt0.5 g
- Black pepper0.3 g
- Fresh ginger (grated)5 g
- Soy sauce (dairy-free)15 ml
- Cornstarch3 g
Instructions
- 1Step 1
Cook pasta according to package directions. Drain and set aside.
- 2Step 2
Thinly slice the beef steak against the grain.
- 3Step 3
In a small bowl, whisk together soy sauce, sesame oil, cornstarch, water or beef broth, grated ginger, and minced garlic for the sauce. Set aside.
- 4Step 4
Heat olive oil in a large pan or wok over medium-high heat.
- 5Step 5
Add the sliced beef and season with salt and pepper. Stir-fry quickly until browned but still slightly pink in the center, about 2-3 minutes. Remove beef from the pan and set aside.
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