YOUR SOLIN GENERATED RECIPE
Garlic Butter Striploin Beef and Broccoli Pasta
Sautéed striploin strips and crisp broccoli tossed with whole wheat pasta in a velvety garlic ghee sauce that coats every bite with savory richness.
INGREDIENTS
4 oz Striploin beef
1 oz Whole wheat penne pasta
1 cup Broccoli florets
0.25 tbsp Ghee
2 cloves Garlic
1 tbsp Coconut aminos
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
PREPARATION
Bring a large pot of filtered water to a boil with a pinch of sea salt, then cook the whole wheat penne until it reaches an al dente texture.
Add the fresh broccoli florets directly into the boiling pasta water during the final 2 minutes of cooking time to blanch them until tender-crisp.
Drain the pasta and broccoli thoroughly in a colander, shaking off any excess moisture to prevent the sauce from becoming watery.
In a large cast-iron skillet over medium-high heat, melt the ghee and add the thinly sliced striploin beef in a single layer to sear until golden brown.
Reduce the heat to medium, then stir in the minced garlic, sea salt, black pepper, and red pepper flakes, sautéing for about 60 seconds until the garlic is aromatic.
Incorporate the cooked pasta, blanched broccoli, and coconut aminos into the skillet, tossing everything together until the beef and vegetables are glazed in the garlic butter.