How To Make Sirloin & Thai Chili Pasta

This recipe is quick, easy, and delicious. If you are looking for something different, then this is the recipe for you. The ingredients for this recipe are traditional and are sure to be found in your kitchen.

Important Information:

Sirloin & Thai Chili Pasta

Course: Entrée & Side

Cuisine: Fusion of American, Italian, Thai

Prep Time: 20minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

Prepping:

· Prep your vegetables by washing them thoroughly and cut them accordingly.

· Cut the green peppers into medium square pieces.

· Finely chop the onions, garlic, and cilantro.

· Thinly and diagonally slice the Thai chilis.

· Boil the pasta and set it aside.

· Butterfly your beef into thin slices.

· Pound the beef for extra tenderizing.

Ingredients: You will see a lot of traditional ingredients in this recipe. Make this recipe your own by experimenting with other ingredients. For this recipe, you will need:

Ingredients

3 tbsp olive oil

1.52 lbs of top sirloin

17.6 oz of Garofalo pasta or pasta of your choice.

½ onion

3 cloves of garlic

2 Thai chilis

1 cup cilantro

1 tbsp ginger paste

1 tbsp garlic paste

1 green capsicum

2 tsp salt

1 tsp pepper

1 tbsp Tony Chachere’s Creole Seasoning

¼ cup of beef broth

1 tbsp butter (optional)

Sirloin, Capsicum, Cilantro

Instructions:

1. Boil your pasta for approximately 7 minutes in 6 cups water. Don’t let it overboil. Stop the cooking process by draining the pasta and pouring cold water over it.

2. Sprinkle the creole seasoning on the back and front of the beef.

3. Pour the oil into a hot pan and allow it to heat up well.

4. Sear the beef for 3 minutes on each side. When done, set the meat aside.

5. Deglaze the pan with ¼ cup beef broth and a tbsp of butter. The butter is optional. Allow it to come to a simmer and stir continuously. When the sauce has a glossy appearance, pour the sauce over the meat and let it settle.

6. Add ¼ cup olive oil to the pan. If you use less pasta than what is in the recipe, lessen the amount of oil used in this step.

7. Once the oil is hot, saute the garlic, onion, and chilis for a minute or until the garlic becomes slightly golden.

8. Add the ginger and garlic paste and stir for about a minute.

9. Then add the pasta. Gently fold the ginger and garlic mixture into the pasta.

10. Add the peppers and cilantro and saute for about a minute more.

11. Add salt and pepper to the mixture.

Topper Tips:

1. Make sure your pan is hot. Flash frying will ensure a variety of textures in your dish.

2. Cut your vegetables accordingly. The presentation of the dish or visual appeal is just as important as the taste.

3. Don’t over boil your pasta. It will quickly become mushy.

4. You control the spice level. Use as many or chilis as you like.

5. I used garlic and ginger paste in this recipe. You can substitute this for fresh ingredients.

I hope you give this delicious recipe a try. Follow us on any of our social media and subscribe to our YouTube channel for some fantastic recipe ideas, The Topper Chef - Cuisine made easy. Happy Cooking!