Black Pepper Beef Pasta
Tender beef, crisp bell peppers, and chewy spaghetti come together in this flavorful and satisfying low-fat meal.
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Estimated Time
- Preparing 10 min
- Cooking 15 min
Nutritions / Serving
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Energy656 kCal
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Carbs83 g
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Protein48 g
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Fat16 g
Serves 2.
Ingredients
- Low-fat Rib Eye Steak 340 g
- Onion 250 g
- Red Bell Pepper 150 g
- Spaghetti 160 g
- Black Pepper 2 g
- Soy Sauce 1 tbsp
- Corn Starch 1 tbsp
- Salt 0.25 tsp
- Baking Soda 0.25 tsp
- Black Pepper Sauce 2.5 tbsp
- Cooking Oil 5 g
Trim excess fat from the beef, then slice it thinly against the grain and place it in a container.
Add 1/4 tsp baking soda and 1/4 tsp salt. Cover with water, mix well, and let marinate for 5 minutes.
Slice the onion into thin strips and cut the bell pepper into strips.
After 5 minutes, drain the beef, rinse it with clean water, and pat dry with a paper towel. Add 1 tbsp soy sauce, 1 tbsp corn starch, and a pinch of black pepper, then mix well.
Bring a pot of water to a boil and cook the spaghetti for about 8–9 minutes. Once done, turn off the heat and set it aside.
Heat 5g of oil in a non-stick pan over medium-high heat. Once the pan is hot, add the beef, spreading it out. Sear for about 2 minutes until the bottom is browned and the edges start changing color. Flip and cook for another minute. Stir lightly, then remove from the pan and set aside.
Without washing the pan, add the sliced onion and a small pinch of salt, along with about 50ml of water. Cover and cook over medium heat for about 5 minutes until the onions soften and slightly caramelize.
Add the cooked spaghetti, 2.5 tbsp black pepper sauce, and a bit of pasta water. Stir well to combine.
Add the beef and bell peppers, stir-frying for 1–2 minutes until everything is evenly coated in the black pepper sauce.
Serve and enjoy!
Discussion
When cooking spaghetti, hold one end of the pasta while dipping the other end into the boiling water. Slowly lower the pasta into the pot—this allows you to use a smaller pot.
Searing the beef on one side until browned before flipping helps minimize excess moisture release.
Using a non-stick pan reduces the need for oil and makes it easier to stir-fry the beef and pasta.
If you have enough stove space, cook the pasta while stir-frying the beef to save time.