Black Pepper Spaghetti

Pasta is one of the traditions in many gatherings and spaghetti is not an exception, usually served on a hot red meat sauce. Today, getting tired of eating red spaghetti, in fact just the thought of it spoils my appetite, I thought of sparing myself from this convention and come up with something new on our table --black and peppery.

BLACK PEPPER BEEF SPAGHETTI

125 g cooked Spaghetti
1/4 g beef sirloin, thinly sliced
2 cups of sliced broccoli
2 tsp coarsely ground black pepper
1/2 tsp finely ground Black pepper
1 tbsp superior light sauce (Lee Kum Kee) or any light sauce you have =) or more as to your preference
3 tbsp oyster sauce or more as to your preference
3 tbsp or more water
2 tbsp extra virgin olive oil (EVOO) or any olive oil or just the regular oil you have =)
4 big cloves of garlic finely chopped
1 big onion bulb

Note: You may add more or less of the sauces and add salt if you like. Otherwise the above mentioned ingredients are just enough.

In case you have not cook the spaghetti yet here it is:

Cook spaghetti in hot water with salt.
Let it boil for 8 minutes or until al dente.
Drain and drizzle with olive oil. This will prevent the pasta from sticking together and it will hold its shiny al dente texture.


Black pepper sauce:

Place pan over a medium heat.
When ready, pour EVOO.
Saute garlic and onions, add beef, finely and coarsely ground black pepper and stir.
Add light sauce, oyster sauce and water. Let it stand for a minute or so.
Add brocolli then the pasta.
Mix until all the pasta is covered with sauce.
Serve hot.

Other variety:  Add 2 tsp roasted sesame seeds for garnishing and 3 tsp sesame oil to go with the sauce.

Bon Appetit! =)