Asian Beef with Capellini Pasta
| Quantity | Description |
|---|---|
| 2lb 10oz. | Quality Selection Top Sirloin cut across the grain |
| Marinade: | |
| 3 tsp. | Bunge Canola Oil |
| 1/2oz. | Club House Peppercorn |
| 3/4oz. | Club House Chili Powder |
| 3 tbsp | LCBO Dry Sherry |
| 1/4oz. | Chopped Garlic Bulbs |
| 1/4oz. | Chopped Ginger Root |
| 1/4oz. | Chopped Basil |
| Garnish: | |
| 1.5 tbsp | Bunge Canola Oil |
| 7oz. | Julienned Red Bell Peppers |
| 3.5oz. | Julienned Green Peppers |
| 1.5oz. | Julienned Red Medium Onion |
| 1.5oz. | Sliced White Mushrooms |
| 1/4oz. | Club House Toasted Sesame Seeds |
| 1 tsp | Club House Tumeric |
| 2 lbs | Extra Hold Cappellini |
| 2 tsp | Club House Sesame Seeds |
| 3/4oz. | Julienned Red Bell Peppers |
| 3/4oz. | Julienned Green Onions |
| 3/4oz. | David Robert Sundried Tomato |
| 10 Sprigs | Basil |
| to taste | Club House Black Ground Pepper |
| to taste | Salt |
INSTRUCTIONS
1) In a stainless steel bowl, combine the marinade ingredients and mix thoroughly. Add the beef strips, tossing well to coat the meat. Marinade for a minimum of 3 hours.
2) Bring a large pot of water, with tumeric added, to a boil. Add the pasta and boil for 5 to seven minutes or until done to your preference.
3) Heat a wok or large frying pan, and add 15ml of oil.
4) Add the beef to the wok and sauté. Remove and hold.
5) Heat 5ml of oil in a pan and add the peppers, onions, mushrooms and sesame seeds. Stir fry and season to taste.
6) Drain the pasta and season with salt and pepper.
Assembly and Presentation
7) Place pasta in a serving bowl or individual plates.
8) Top with beef mixture and garnish each plate with some sesame seeds, onion, red pepper, sun-dried tomatoes
9) Garnish with Basil Sprigs.