Pasta with beef strips

Recipe from: 7/24/1997 12:00:00 AM
Ingredients 9
Servings 3


  • 300
    pasta shells such as rigatoni or elbow macaroni
  • 250
    beef, such as thick rib or topside, cut into thin strips
  • salt and freshly ground black pepper
  • oil
  • 1
    red or white onion, sliced into rings
  • 200
    chicory or cabbage, shredded
  • 5
    green peppercorns
  • 1
    lemon, juice and rind
  • 30


Cook the pasta in rapidly, boiling salted water until just tender. Drain well and transfer to a serving platter. Season the beef strips with salt and pepper and brown in a little oil. Remove from the pan. Sauté the onion and chicory in the same pan until tender but still crisp. Add the beef strips and green peppercorns and season with the lemon juice and rind and sugar. Stir-fry until well blended and season with extra salt and pepper if necessary. Spoon over the pasta and serve. Serves 2-3.

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