Give your taste buds a kick with this spicy beef linguini recipe.
1 kilogram beef, flank steak, short ribs, or combination, cubed
1 whole red onion, thinly sliced
1 whole garlic, coarsely chopped
2 tablespoon ginger, minced
1 liter beef broth
1/4 cup soy sauce
3 tablespoons red wine vinegar
1 tablespoon hoisin sauce
3 tablespoons gochujang (korean hot pepper paste)
1/2 teaspoon 5-spice powder
2 tablespoons brown sugar, (or add more to your liking)
1 tablespoon cornstarch
1 tablespoon sesame oil
toasted sesame seeds, as desired
sliced carrots, cooked, as desired
fresh parsley, as desired
1 kilogram linguini
2 tablespoons water
salt, to taste
ground black pepper, to taste
Season the beef with salt and pepper.
Cook the beef in the oven or sear it in a grill pan over medium-high heat.
Place the seared meat in a casserole, slow cooker, or pressure cooker. Add the onion, garlic, ginger, beef broth, soy sauce, red wine vinegar, hoisin sauce, gochujang, 5-spice powder, and brown sugar. Cook until the meat is very tender.
Once cooked, season the meat again with salt and pepper. Add the toasted sesame seeds.
Separate the meat from the sauce. Set it aside for toppings.
Combine cornstarch with 2 tablespoons of water in a small bowl. Stir it until smooth.
Pour the cornstarch mixture into the sauce. Stir it slowly until it's well combined. Cook for 10 minutes or more.
Add the cooked pasta into the sauce. Pour the sesame oil on the pasta. Mix well.
Top the pasta with the cooked meat. Garnish with the sliced carrots and fresh parsley before serving.
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