This was a spur-of-the-moment dish I made the other night, and it turned out well. Hearty and tasty.
I used top round beef cutlets for the beef strips. You have to really pay attention as you’re cooking them to make sure you cook them thoroughly but not too much because they will get tough with excess heat. The key is to allow the beef’s natural juices to ooze out and meld with the soy sauce by covering the pan for a steam effect, then uncovering the pan halfway through cooking to reduce the liquid and intensify the flavor of the in-pot marinated beef.
I recommend using lower-sodium shoyu (a type of Japanese soy sauce). It’s subtler than regular soy sauce, and I tasted a hint of citrus that gives a balancing acid component.
My secret sauce is a home-made chili oil that I created by infusing olive oil with red chili flakes in a glass jar.
For a pretty presentation, add some green garnish, such as parsley, green onions or chives.
2 slices top round beef cutlets, cut into small strips
soy sauce to taste
chili oil to taste
1/4 pack fettuccine
Bring water to a boil, and cook the pasta until al dente (10-15 min.). Drain and set aside.
Combine the chili oil, beef and soy sauce in a pan and cook with a cover. Monitor to see when a liquid forms in the pan (about 5 min.), then uncover to let the liquid evaporate (about another 5 min.). Don’t let the beef get completely dry. You want a little bit of liquid to flavor the pasta.
When the beef is ready, toss in the fettuccine and add more soy sauce and chili oil to taste. Garnish optional for serving.