Cashew Beef with Red Pep­pers and Car­rots, on Angel Hair Pasta

Cashew Beef with Red Pep­pers and Car­rots, on Angel Hair Pasta
(serves two, with leftovers)

2 filet mignon steaks, sliced thin
3 tbsps soy sauce
2 tbsps sesame oil
3 cloves gar­lic, minced
1‑inch knob gin­ger, peeled and minced
hand­ful baby car­rots, sliced thin
2 red bell pep­pers, sliced thin
1/2 pack­age bean sprouts
hand­ful cashews
2 hand­fuls angel-hair pas­ta, bro­ken in half

Place the beef and soy sauce and oil in a shal­low bowl and mix well. Leave to mar­i­nate while you pre­pare the gar­lic, gin­ger and vegetables.

Put water to boil for angel-hair pasta.

Heat a large skil­let and throw in the beef. Toss well until cooked through, the remove with slot­ted spoon or tongs to a serv­ing bowl, leav­ing as much cook­ing liq­uid behind as pos­si­ble. Heat skil­let again and throw in gar­lic, gin­ger, car­rots and pep­pers. Toss over high heat until car­rots are JUST cooked.

Put pas­ta on to boil. Then add beef and sprouts and cashews to the veg­eta­bles in the skil­let and toss till heat­ed through. Drain pas­ta and toss with every­thing in the skil­let. DONE.