Steak and Vegetable Stir Fry with Pennettine.
You know by now that I love fusion recipes combining two or more different cultures to make a unique one! My Steak and Vegetable Stir Fry with Pennettine is another one of these delicious recipes; fast and simple as usual and super nutritious as always! Organic spring vegetables and free range beef steak are stir fried with kimchi, aromatic seasonings and a dash of Colatura di Alici, an Italian anchovy sauce. It takes minutes to make my Steak and Vegetable Stir Fry with Pennettine! Enjoy with a fresh salad and wine of choice.
I am not going to give you measured amounts because it depends on how many you want to feed.
*Cut up a medley of organic spring vegetables such as
Asparagus
Green onion
Fennel
Celery
Carrot
Red bell pepper
*Season a free range rib steak that has been cut up with
Salt and pepper blend(Steak seasoning by Burlap and Barrel)or other
Cumin powder
garlic granules
Chopped Calabrian peppers
*Boil up a short pasta in salted water like tiny penne called pennettine, or other drain but save a bit of pasta water, set aside
In a skillet heat up enough extra virgin olive oil to stir fry the meat and vegetables
Stir in a good amount of kimchi and its juice
Add organic pea pods, extra julienned carrots and organic grape tomatoes(cut in half)
Stir in the reserved pasta and pasta water
Add a dash or more of Colatura di Alici
Serve with shredded parmesan cheese if you like
Enjoy!! It is delicious!
If you are interested in the Burlap and Barrel seasonings, visit:
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http://simplynaturalgourmet.com/buy/ or
https://b82b1986-3506-4e8b-845c-b30133.godaddysites.com