Kimchi Beef over Pappardelle.
My Kimchi Beef over Pappardelle is a simple fusion pasta dish made from free range grass fed beef, organic vegetables and umami kimchi, all piled over a bowl of egg fettuccine. Enjoy this simple, delicious and nutritious entrée and safe keep the recipe because you will want to make it time and again! My Kimchi Beef over Pappardelle is just delicious!
2-3 Tablespoons extra virgin olive oil
1 grass fed strip steak, sliced against the grain
5 ounces spicy kimchi with juice
1 small organic onion, quartered and sliced
2-3 organic baby bokchoy, cut up
1 organic tomato, quartered and sliced
1/4 teaspoon each of garlic granules, cumin seeds, red pepper flakes
1 8 ounce package Pappardelle noodles(egg fettuccine)
Heat the olive oil in a skillet or chef’s pan to medium high
Add the onion and kimchi to the pan
Add in the beef slices, stir fry quickly
Stir in the bokchoy and tomato, stir fry for one minute
Season with the spices
Remove from heat, keep covered
In the meantime bring a pot of salted water to a boil and cook the pasta until slightly under al dente
Drain and toss with olive oil
Transfer pappardelle to deep bowls and top with the kimchi beef and vegetables
Enjoy my Kimchi Beef over Pappardelle with a side salad and wine of choice!
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