Beef With Tomatoes, Pasta, And Chili Sauce

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

1. Bring a large pot of salted water to boil. Add fusilli. Cook until tender to the bite, 5 to 10 minutes. Drain and set aside.
2. 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. Transfer beef to a plate, reserving oil, and set aside.
3. Add onion to the pan and cook, stirring often, until it begins to brown, 2 to 3 minutes. Add broccoli and cook until bright green, 2 to 3 minutes. Add soy sauce, Sriracha, cilantro, and pepper. Cook, stirring frequently, about 3 minutes. Add tomatoes and reserved beef and cook until tomatoes begin to release their juices, 2 to 3 minutes longer. 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. Serve hot with a sprinkling of fresh cilantro, if desired.
4. Variations: This dish is extremely flexible, and the soy-chili sauce tastes great with any of the following additions and/or substitutions.
5. 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.
6. Other vegetables: 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).
7. Swap pastas: Try using penne pasta instead of fusilli. Or, for a more authentically Peruvian version, use spaghetti.
8. Note: Nutritional analysis is per serving.

pasta, vegetable oil, beef sirloin, onion, broccoli florets, soy sauce, sriracha, fresh cilantro, freshly ground black pepper, tomatoes

Taken from www.myrecipes.com/recipe/beef-with-tomatoes-pasta-chili-sauce (may not work)