Asian Beef with Capellini Pasta Courtesy Of: The Beef Information Centre Asian Beef with Capellini Pasta 10 1.2 kg or 2 lb 10 oz Top Sirloin cut in strips across the grain Marinade: 45 mL or 3 tbsp Vegetable oil 15 g or ½ oz Crushed black peppercorns 20 g or ¾ oz Mild chili powder 15 g or ½ oz Szechuan powder (optional) 45 mL or 3 tbsp Dry sherry 10 g or ¼ oz EACH: chopped garlic, ginger, basil 900 g or 2 lb Capellini pasta 5 mL or 1 tsp Turmeric Salt and pepper, to taste 20 mL or 1 ½ tbsp Vegetable oil, divided 200 g or 7 oz Julienned red pepper 100 g or 3.5 oz Julienned green pepper 50 g or 1.5 oz Julienned Bermuda onion 50 g or 1.5 oz Sliced mushrooms 10 g or ¼ oz Toasted sesame seeds Garnish: 10 mL or 2 tsp Sesame seeds 20 g or ¾ oz EACH: julienned red pepper and green onion 20 g or ¾ oz Sun-dried tomatoes 20 slices Bocconcini cheese (optional) 10 sprigs Basil Method:
In a stainless steel bowl, combine the marinade ingredients and mix thoroughly. Add the beef strips, tossing well to coat the meat. Marinate in the refrigerator for a minimum of 3 hours.
Bring a large pot of water, with turmeric added, to a boil. Add the pasta and boil for 5 to seven minutes or until done to your preference.
Drain the pasta and season with salt and pepper.
Heat a wok or large frying pan and add 15 mL of oil.
Add the beef and sauté. Remove and hold.
Heat 5 mL of oil in pan and add the peppers, onions, mushrooms and sesame seeds. Stir fry and season to taste. Add beef back in and remove from heat.

Assembly/Presentation:
Place pasta in a serving bowl or on individual plates.
Top with beef mixture and garnish each plate with some of the sesame seeds, red pepper, onion, sun-dried tomatoes, and bocconcini cheese.
Garnish with basil sprigs.