Why people make this dish
Some days lunch should just be easy — a bowl of noodles or pasta and a cup of flower tea or lemon tea, and you’re done. I picked up some lovely tender beef tenderloin and tossed it with fresh mushrooms, tomato and Italian herbs into a spaghetti. Quick, fragrant and genuinely satisfying — a homey little plate that brings the appetite back.
Who it suits / who should be cautious
- Anyone wanting a fast, appetizing lunch or light meal.
- If you want it richer, start the pan with butter; for a lighter, healthier version, use olive oil.
Ingredients (1 to 2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Beef tenderloin | ~113 g | Sliced, briefly marinated |
| Button mushrooms | 3 | Sliced |
| Onion | A little | Chopped |
| Tomato | 1 | Peeled, diced |
| Spaghetti | 1 small handful | Macaroni also works |
| Ketchup | To taste | |
| Italian herbs & seasoning | To taste |
Method
- Slice the beef and marinate it briefly, about 30 minutes. Slice the mushrooms; peel and dice the tomato.
- Cook the spaghetti in boiling water with a little oil and salt for about 15 minutes; drain.
- Heat oil and fry the chopped onion until fragrant, then add the beef and stir-fry just until cooked; set aside.
- Leaving a little oil in the pan, stir-fry the mushroom slices and tomato, add ketchup and seasoning.
- Return the spaghetti and beef to the pan, toss until the sauce reduces, plate, and scatter the dried herbs over the top.
Bro Niu’s tips
You can use macaroni or long penne in place of spaghetti. For a richer flavour, start the pan with butter; for a healthier dish, use olive oil instead.
Published April 29, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 1 min read.
