Makes 4 servings. Difficulty
1/2 lb. gf spiral pasta 2 Tablespoons olive oil 1 lb. beef sirloin, cut into 1/4 inch thick strips 1 large onion, halved lengthwise, then cut into thin wedges 1 garlic clove, minced 3 cups broccoli, cut into 1-inch florets 2 Tablespoons water 1 orange or yellow bell pepper cut into 1 inch pieces 3 Tablespoons gf soy sauce 1 teaspoon Sriracha hot sauce 1 Tablespoon cilantro, chopped 3 medium Roma tomatoes, cut into wedges Salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain, rinse and set aside.
Meanwhile, heat the olive oil in a large skillet or wok over medium high heat. Add the beef and sauté until browned all over, about 5 minutes. Transfer the beef to a plate.
Return the skillet or wok to the heat and add the onion. Sauté for 2-3 minutes. Add the garlic; sauté 30 seconds. Add the broccoli and water. Stir a few times and cover. Let cook, covered for 5 minutes. Remove the lid and add the peppers; sauté for 4 minutes. Add the gf soy sauce, Sriracha and cilantro; sauté for about 3 minutes. Add the tomatoes and reserved beef, along with any accumulated juices; sauté for about 2-3 minutes or until the tomatoes begin to release their juices. Add the cooked pasta, stir, and cook until most of the liquid is absorbed by the pasta, about 2-3 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Serve.
We used Tinkyada’s gf spiral pasta in this recipe. To find out more about this product please visit www.tinkyada.com.