Black pepper beef… pasta?

Black pepper beef is a pretty classic chinese takeaway dish, but have you had it with pasta?

Recipe(feeds 2)
200g beef sirloin or strip loin, sliced. Feel free to substitute with sliced pork or chicken
1.5 tbsp shaoxing wine
1/2 tsp salt
1 tsp soy sauce
1 tsp sesame oil
2 tbsp cornflour
1 egg white
– Mix all the ingredients together and allow to marinate in the fridge for 1 hour, or up to 8 hours
– ⁠shallow fry the meat sliced at 180C for 1 minute then remove and set aside. The meat should not be cooked through at this stage

200g of Spaghetti
– boil in a pot of lightly salted water

Sauce:
2 tbsp Olive oil
1/2 red pepper, sliced
1/2 yellow onion, sliced
2 garlic cloves, minced
2 tbsp black pepper, ground
Sauce:
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp shaoxing
1 tsp sugar
1/2 cup beef/chicken stock
1/4 cup water
– mix all the sauce ingredients together and set aside
– ⁠saute the onion, garlic and bell pepper in olive oil for 5 minutes. Add in the sauce and bring to a simmer
– ⁠add in the pre-fried beef and cook for 3 more minutes. Then add in the cooked spaghetti
– ⁠toss through the sauce and serve

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