- Yield
- 4 servings
Ingredients
- 1/2 lb. fusilli pasta
- 2 Tbsp vegetable oil
- 1 lb. beef sirloin, halved lengthwise and cut into 1/4-inch-thick slices
- 1 large onion, halved lengthwise and cut into thin wedges
- 3 cups broccoli florets (about 1 inch each)
- 3 Tbsp soy sauce
- 1 Tbsp Sriracha (Asian red chili sauce)
- 1 Tbsp chopped fresh cilantro, plus more for garnish
- 1/4 tsp freshly ground black pepper
- 3 medium tomatoes, cut into 1-inch-thick wedges
Instructions
- 1
Bring a large pot of salted water to boil. Add fusilli. Cook until tender to the bite, 5 to 10 minutes. Drain and set aside.
- 2
Meanwhile, heat the oil in a large frying pan over medium-high heat. When oil is hot, add beef and cook until it starts to brown, about 3 minutes. Stir and let it continue to brown for 2 to 3 minutes more. Transfer beef to a plate, reserving oil, and set aside.
- 3
Add onion to the pan and cook, stirring often, until it begins to brown, 2 to 3 minutes. Add soy sauce, Sriracha, cilantro, and pepper. Cook, stirring frequently, about 3 minutes. Add tomatoes and reserved beef and cook until tomatoes begin to release their juices, 2 to 3 minutes longer. Add the cooked fusilli, stir, and cook until most of the liquid has evaporated or been absorbed by the pasta, 2 to 3 minutes. Season to taste with additional soy sauce or Sriracha. Serve hot with a sprinkling of fresh cilantro, if desired.