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Steak and Peppercorn Pasta

Steak and Peppercorn Pasta

Time Involved
< 15 min
# of Ingredients
Skill Level
Package (350 g) Olivieri® Linguini
1 tbsp (15mL) 
Vegetable oil
ounces (250 g) Boneless top sirloin stir-fry strips
2 tsp (10mL) 
Finely chopped fresh garlic
2 tsp (10mL) 
Finely chopped fresh ginger
1 tsp (5mL) 
Dried chili flakes
Large red pepper, cut into 1 inch ( 2.5 cm) pieces
Package (200 mL) Olivieri® Peppercorn Sauce
Salt and pepper

COOK pasta according to package directions, drain, reserving ¼ cup (60 mL) of cooking liquid, and set aside. HEAT oil in large fry pan over med-high heat; add beef strips, garlic, ginger, chili flakes and red pepper. Stir-fry for 2 - 4 minutes or until beef reaches a minimal internal temperature of 130ºF (54ºC). ADD peppercorn sauce and heat for 1 minute. ADD cooked pasta and heat for 2 minutes. If mixture is too thick add some of the reserved cooking liquid from the pasta. Season to taste before serving. Tip - Wrap and freeze remaining unused pasta for future use.

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