Beef with Tomatoes, Pasta, and Chili Sauce

Ingredients

• 1 pound beef sirloin halved lengthwise cut into 1/4-in.-thick slices
• 0.3 teaspoon pepper black freshly ground
• 3 cups broccoli florets ( 1 in. each)
• 1 tablespoon cilantro leaves fresh plus more for garnish chopped
• 0.5 pound fusilli pasta 
• 1 large onion halved lengthwise cut into thin wedges
• 3 tablespoons soya sauce 
• 1 tablespoon sriracha red (Asian chili sauce)
• 3 medium tomatoes cut into 1-in.-thick wedges
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to boil.
2. Add fusilli. Cook until tender to the bite, 5 to 10 minutes.
3. Drain and set aside.
4. Meanwhile, heat the oil in a large frying pan over medium-high heat. When oil is hot, add beef and cook until it starts to brown, about 3 minutes. Stir and let it continue to brown for 2 to 3 minutes more.
5. Transfer beef to a plate, reserving oil, and set aside.
6. Add onion to the pan and cook, stirring often, until it begins to brown, 2 to 3 minutes.
7. Add broccoli and cook until bright green, 2 to 3 minutes.
8. Add soy sauce, Sriracha, cilantro, and pepper. Cook, stirring frequently, about 3 minutes.
9. Add tomatoes and reserved beef and cook until tomatoes begin to release their juices, 2 to 3 minutes longer.
10. Add the cooked fusilli, stir, and cook until most of the liquid has evaporated or been absorbed by the pasta, 2 to 3 minutes. Season to taste with additional soy sauce or Sriracha.
11. Serve hot with a sprinkling of fresh cilantro, if desired.
12. Variations: This dish is extremely flexible, and the soy-chili sauce tastes great with any of the following additions and/or substitutions.
13. Chicken or shrimp: Use 1 lb. boned, skinned chicken breasts cut into 1/4-in.-thick strips, or 1 lb. medium shelled and deveined shrimp.
14. Add your favorite green vegetable (such as green beans or zucchini) in addition to or in place of the broccoli. You can also toss in a thinly sliced red or green bell pepper or 1 cup thinly sliced green cabbage (add at the same time as the onion).
15. Swap pastas: Try using penne pasta instead of fusilli. Or, for a more authentically Peruvian version, use spaghetti.