This might be the most vegetables I’ve ever squeezed into a single post.
When the vegetables are mixed with other flavorful ingredients, they melt into the dish — exactly how I prefer them. But today isn’t really about the veggies. It’s about beef.
To my surprise, I’ve only shared two other beef recipes here. One was a beef bourguignon from the Williams Sonoma cookbook, and the other was a late-night steak salad I threw together after a long evening and a bottle of sweet tea vodka. That one didn’t go over so well.
It’s odd, because beef is a household staple for us. If we had to evacuate quickly and could only grab three things, I’m convinced Mr. How Sweet would grab protein bars, a Waylon Jennings CD, and a steak from the freezer. Oh, and as many bobbleheads as he could carry.
So when I said I wanted to try something different with beef last week, he was skeptical. He prefers his steak grilled, plain, and medium-rare — the classic “manly” style. In case you were wondering, manly men do collect bobbleheads.
Mr. How Sweet isn’t always thrilled when I “fancy” a dish. His usual response when I put a traditional meal with my twist in front of him is, “Ugh. Why can’t you just make this regular?”
Regular, apparently, would mean plain turkey burgers and three eggs for breakfast every morning. Boring.
Luckily I’m here to add a little spice to his culinary life. And thankfully this recipe 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, I used capellini
- 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 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 saucepan over medium heat. Add the red pepper and onion and sauté until softened, about 5–6 minutes. Stir in the sugar snap peas, mushrooms, and jalapeno and cook another 3 minutes. Add the garlic and cook for 30 seconds more. Remove the vegetables from the pan and transfer to a bowl. Drain the pasta when finished and set aside.
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Increase the heat to medium-high and add the beef. Sear for about 2–3 minutes per side, until nicely browned. Stir in the honey and soy sauce, then add the cooked noodles and the vegetables back to the pan. Toss to combine and heat through. Finish with a pinch of red pepper flakes and additional salt and pepper to taste. Serve immediately.
Did you make this recipe?
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Prepare your stretchy pants for tomorrow — you’ll want them.