Fettuccine with Beef and Peppers
Indulge in the perfect balance of hearty and vibrant with this Fettuccine with Beef and Peppers recipe, a delicious weeknight dinner that’s as colorful as it is satisfying. Tender strips of seared beef sirloin are paired with a trio of sautéed bell peppers—red, yellow, and green—for a dish packed with bold flavors and vibrant textures. A savory sauce made with low-sodium soy sauce, Worcestershire, and beef broth is thickened to velvety perfection, coating every strand of al dente fettuccine. Finished with a sprinkle of fresh parsley and optional parmesan cheese, this quick 35-minute recipe is ideal for busy nights yet impressive enough for guests. Perfect for pasta lovers seeking a flavorful twist, this one-pot wonder combines protein, veggies, and carbs in every bite. Serve it as a stand-alone meal or pair with a crisp green salad for a complete feast.
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Recipe Information
Ingredients
- 12 oz fettuccine
- 2 tbsp olive oil
- 1 lb boneless beef sirloin, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 tbsp cornstarch
- 2 tbsp cold water
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup parmesan cheese, grated (optional)
- 2 tbsp parsley, fresh, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef and season with salt and black pepper. Sear the beef for 2-3 minutes until browned and just cooked through. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the red, yellow, and green bell peppers, and sauté for 5-6 minutes until tender. Add the minced garlic and cook for another 1 minute until fragrant.
In a small bowl, mix the soy sauce, Worcestershire sauce, and beef broth. Pour the mixture into the skillet with the peppers and stir to combine.
In another small bowl, whisk together the cornstarch and cold water to make a slurry. Slowly pour the slurry into the skillet, stirring constantly, and cook for 1-2 minutes until the sauce thickens.
Reduce the heat to low and return the cooked beef to the skillet. Toss to coat the beef and peppers in the sauce. Adjust the seasoning with additional salt and pepper, if needed.
Add the cooked fettuccine to the skillet, along with a splash of reserved pasta water if needed to loosen the sauce. Toss well to combine all ingredients.
Serve the fettuccine warm, garnished with grated parmesan cheese and fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
