Ingredients
Scale
- 5 tbsp oil
- 3–5 finely chopped garlic cloves
- 300 g ground beef
- 3 tbsp soy sauce (non-alcoholic alternative, e.g., naturally brewed or tamarind-based)
- 2 finely chopped bell peppers
- 100 g pasta (or adjust as needed for two servings)
Instructions
- Garlic frying: Start by heating your oil over medium heat. Toss in the finely chopped garlic and watch it sizzle. Keep a close eye—it goes from golden to burned faster than you’d think! Once it’s perfectly golden, scoop it out and set it aside. This step adds a warm, nutty base to the dish that’s hard to replicate later.
- Beef browning: In the same oil, add the ground beef. Stir frequently to break it up and let it brown evenly. Once it’s sizzling and slightly golden, pour in the soy sauce. Stir it well and let the soy sauce coat every little piece of beef. I’ve learned not to add salt at this stage because the soy sauce is already salty enough.
- Combining bell peppers: Toss in the chopped bell peppers and that lovely fried garlic you set aside earlier. Stir it all together, then cover the pan with a lid. Let it cook for about 10 minutes on medium heat. You’ll know it’s ready when the peppers have softened but still have a bit of bite. (Overcooking can make them mushy.)
- Pasta cooking and mixing: While the beef and peppers are doing their thing, cook your pasta in salted boiling water. Drain it when it’s about 80% done (it’ll finish cooking in the sauce). Add the semi-cooked pasta and a few tablespoons of pasta water to the beef mixture. Stir well and cook until the pasta is al dente, adding more water if needed. This step brings everything together beautifully.
Notes
Leftovers? Lucky you! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water to the pasta before microwaving or warming on the stove—it helps bring the sauce back to life. Just be careful not to overheat, as the pasta can get mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch