Tallarín Saltado de Carne

Ingredients

Quantities are for one portion.

• 100 gdry spaghetti (or linguine)
• salt and pepper to taste
• 1spring onion (scallion), chopped
• 1red onion, sliced thickly
• 1 tbspvegetable oil
• 30 mlsoy sauce
• 1 tbspaji amarillo paste
• 1tomato, cut into thick wedges
• 150 gbeef sirloin, cut into thick strips

Method

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Drain and set aside, tossed with a drop of oil to prevent sticking.
2. Heat a wok or wide pan until smoking hot. Add the vegetable oil and quickly sear the beef strips to brown them without overcooking. Remove and set aside.
3. In the same hot pan, toss the thick red onion slices and tomato wedges. Cook briefly so they char but stay crisp.
4. Return the beef to the pan with the vegetables.
5. Add the aji amarillo paste and soy sauce, tossing everything together over the high heat.
6. Slide the cooked spaghetti into the wok. Turn off the heat.
7. Toss the noodles through the savory sauce until coated. Serve hot, garnished with chopped spring onion.