This might be the most vegetables I’ve ever squeezed into one post, though you wouldn’t know it from the flavor — they blend right into the dish, which is exactly how I like them. But today isn’t about the veggies. It’s about beef.
Surprisingly, I’ve only shared two beef recipes here before: a beef bourguignon from the Williams Sonoma cookbook and a late-night steak salad I threw together after one too many drinks. Neither produced a long list of beef posts, which is odd because beef is a staple in our house. If we had to evacuate and could only grab three things, Mr. How Sweet would probably grab protein bars, a Waylon Jennings CD, and a package of steak. Plus as many bobbleheads as he could carry.
So when I suggested trying something a little different with beef last week, he was skeptical. He prefers his steak simple, grilled and medium-rare — the classic “manly” way. (In case you were wondering: yes, manly men collect bobbleheads.)
He’s not a fan when I “fancy” up a dish. If I put a familiar meal in front of him with my twist, his first reaction is usually, “Ugh. Why can’t you just make this regular?” To which I reply: if we ate the way he calls “regular,” we’d be stuck on plain turkey burgers and the same breakfast every morning. Snooze.
Luckily I’m around to add a little flavor to his culinary life. And luckily this version turned out so well that I didn’t have to admit defeat.
Sweet and Spicy Beef with Noodles
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Ingredients
- 1 pound beef tenderloin, chopped
- 1/2 tablespoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 red pepper, sliced
- 1/2 jalapeno pepper, chopped, seeds removed
- 1 cup sugar snap peas
- 1/2 pound whole wheat pasta noodles, capellini works well
- 1 tablespoon soy sauce
- 2 tablespoons honey
- pinch red pepper flakes
Instructions
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Season the beef with salt and pepper and set it aside. Bring a pot of salted water to a boil and cook the pasta according to package directions. While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the sliced red pepper and chopped onion. Sauté until softened, about 5–6 minutes. Add the sugar snap peas, mushrooms and jalapeño and cook for another 3 minutes. Stir in the minced garlic and cook for 30 seconds, then remove the vegetables from the pan and set them in a bowl. Drain the pasta if finished and set aside.
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Increase the heat to medium-high and add the beef to the skillet. Cook the pieces about 2–3 minutes per side until they develop a golden color. Stir in the honey and soy sauce, then add the cooked noodles and the sautéed vegetables. Toss to combine and finish with a pinch of red pepper flakes. Taste and adjust seasoning with salt and pepper if desired. Serve immediately.
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I appreciate you so much!
Prepare for indulgence tomorrow — you’ll want stretchy pants for this one.