Sweet and Spicy Beef with Noodles.

This probably sets the record for the number of vegetables together in one post.

When they are mixed with some other delicious things, I can barely taste them. Which is exactly how I like it. But we aren’t talking about veggies today. We’re talking about beef!

 

To my surprise, I’ve only posted two other recipes with beef before. One being beef bourguignon from the Williams Sonoma cookbook, and the other being a steak salad that I just threw together for Mr. How Sweet after a long night and a bottle of sweet tea vodka. That didn’t go over too well.

This is shocking considering beef is practically a staple in our house. I’m pretty sure that if we had to leave our home immediately and only take three items, Mr. How Sweet would grab protein bars, a Waylon Jenning’s CD, and steak out of the freezer. Oh, and as many bobbleheads as he could fit in his arms.

So when I told him I wanted to try something different with beef last week, he was skeptical. It shouldn’t come as a surprise that he likes his steak grilled, plain and medium rare. Just the way manly men eat them. In case you didn’t know, manly men do collect bobbleheads.

Mr. How Sweet isn’t a fan of when I “fancy” up a dish. Often, when I place a traditional dish with my own twist in front of him, his first response is, “Ugh. Why can’t you just make this regular?”

 

Um… regular? Because if we ate “regular” things according to him, we’d live on plain turkey burgers have three eggs for breakfast every single morning. Snoooooze.

Thank goodness he has me to add a little spice to his culinary life. And thank goodness this dish came out delicious, so I didn’t have to admit defeat.

Sweet and Spicy Beef with Noodles

Ingredients:

  • 1 pound beef tenderloin, chopped
  • 1/2 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 red pepper, sliced
  • 1/2 jalapeno pepper, chopped and seeds removed
  • 1 cup sugar snap peas
  • 1/2 pound whole wheat pasta noodles (I used capellini)
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • pinch of red pepper flakes

Directions:

Season beef with salt and pepper and set aside. Bring pasta water to a boil and cook pasta according to directions. While cooking pasta, heat olive oil in a large saucepan and add peppers and onions. Saute until soft, after 5-6 minutes. Add in peas, mushrooms and jalapeno and cook for 3 more minutes. Stir in garlic and cook for 30 seconds. Remove veggies from pan and set aside in a bowl. Drain pasta if finished and set aside.

Turn the heat to medium-high, and add beef. Cook on each side for about 2-3 minutes, or until a nice golden color develops. Add honey and soy sauce, then stir in noodles and vegetables. Sprinkle with a pinch of red pepper flakes and serve. Season with salt and pepper if desired.

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Break out the stretchy pants for tomorrow. You’re going to need them.