Name: Pepper Steak Pasta
Yield: 4
Ingredients: 400g/14oz wholewheat pasta (penne, fusilli and macaroni work well); 2 tbsp olive oil; 900g/2lb steak (such as sirloin, rump or ribeye), sliced into strips; 1 tsp all-purpose seasoning; 1 tsp sweet paprika; ½ tsp dried thyme; 1 tsp browning or 1 tbsp dark soy sauce; 1 small onion, sliced; 2 spring onions, julienned; 3 garlic cloves, minced; 1 red pepper, deseeded and cut into thin strips; 1 green pepper, deseeded and cut into thin strips; ¼ scotch bonnet pepper, finely chopped; remove the seeds for less heat (optional); 300ml/10½fl oz beef stock; Sea salt and freshly ground black pepper; Fresh parsley, chopped, to garnish (optional)

VMG Recipes