This is a Peruvian-Asian fusion dish called Tallarin saltado, which means spaghetti stir-fry. This time I made it with zoodles, but you can just replace them for cooked spaghetti. Either way is delicious. This is comfort food, something my mom would make often at home. It is very easy to make and a quick meal for a weekday.
This recipe serves 1.
1 ½ zucchinis
150gr of beef steak, diced
10 cherry tomatoes, sliced in half
½ red onion, julienned
1 bird’s eye chili, chopped
1 clove of garlic, minced
2 tablespoons of olive oil
1 tablespoon of oyster sauce
3 tablespoons of soy sauce
A splash of Pisco, rum, or vodka
2 tablespoons of chopped coriander
To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.
Place the beef and the olive oil in a small bowl. Season it with salt and pepper.
Heat up a pan until it is almost smoking. Once it is very hot. Pour the meat with the oil. Sear the meat. Then add the onions, tomatoes, garlic and chili. Stir fry for 30 seconds and then add the alcohol and flambé. Once the flames are out, add the oyster sauce, soy sauce and zoodles. Stir-fry for 30 seconds and then add the coriander. Taste for salt and pepper. Serve right away.