Easy - 25 MIN
Penne Rigate, beef with mild spices and honey
The products you need
Classic Short
Penne Rigate
Ingredients
Number of People
4
120
g of Panzani Penne Rigate
0.5
L of water
200
g fillet of beef
45
g of honey
20
g of salted soy sauce
3
g of sesame oil
45
g of sunflower oil
15
g of balsamic vinegar
90
g of red pepper
70
g of onions
springs of parsley
mild chillies
Lime juice
Preparation
1
Cook the Penne Rigate in salted water. Once cooked, drain and set aside 65g of the cooking water.
2
Slice the red pepper and onion. Finely chop a spring of parsley and two chillies. Cut the beef into strips about 1cm thick and 1cm wide.
3
Heat 2 tablespoons of sunflower oil in a frying pan, then add the cooled pasta. Stir gently for 2 minutes until golden, then place in a bowl and set aside.
4
Drizzle olive oil into a frying pan and brown the chicken for 3 minutes over a high heat. After the chicken has cooked for 2 minutes, add the peanuts to the pan and coat the chicken. Turn off the heat and cut the chicken into 1cm thick slices.
5
Pour the remaining sunflower oil into the pan, along with the sesame oil, and cook the beef over a high heat for 1 minute. Quickly stir in the honey, then the soy sauce. Stir for a few seconds and pour into the pan with the beef, Panzani Penne Rigate and vegetables. Mix well, then add the vinegar. After a minute, add the pasta cooking water. Stir in and finish cooking.
6
Chop the remaining 2 chillies and the parsley. Add them to the dish, along with the lime juice. Serve hot!
