Pasta with Beef and Peppers

Pasta with Beef and Peppers is a hearty, flavorful dish that combines tender beef strips with colorful bell peppers over a bed of al dente pasta. This Kosher American classic is perfect for a cozy dinner, offering a delightful mix of textures and tastes.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Beef sirloin, thinly sliced - 200 grams
• Red bell pepper, sliced - 1 medium
• Yellow bell pepper, sliced - 1 medium
• Onion, thinly sliced - 1 medium
• Garlic, minced - 2 cloves
• Olive oil - 2 tablespoons
• Soy sauce (low sodium) - 2 tablespoons
• Black pepper - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Fresh parsley, chopped - 2 tablespoons

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced onions and garlic, sauté until the onions are translucent, about 3-4 minutes.
3. Add the sliced beef to the skillet. Season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the beef is browned and cooked through.
4. Add the sliced red and yellow bell peppers to the skillet. Stir and cook for an additional 5 minutes until the peppers are tender.
5. Pour the soy sauce over the beef and peppers, mixing well to combine. Cook for another 2 minutes to heat through.
6. Add the cooked pasta to the skillet, tossing everything together until well combined and heated through.
7. Remove from heat and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from the beef, supporting muscle health.
• Rich in vitamins A and C from the bell peppers, promoting immune function.

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