Ingredients
1 pound beef tenderloin, chopped
1/2 tablespoon sea salt
1 teaspoon black pepper
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 onion, chopped
2 garlic cloves, minced
1/2 red pepper, sliced
1/2 jalapeno pepper, chopped and seeds removed
1 cup sugar snap peas
1/2 pound whole wheat pasta noodles (I used capellini)
1 tablespoon soy sauce
2 tablespoons honey
pinch of red pepper flakes
Preparation
Season beef with salt and pepper and set aside. Bring pasta water to a boil and cook pasta according to directions. While cooking pasta, heat olive oil in a large saucepan and add peppers and onions. Saute until soft, after 5-6 minutes. Add in peas, mushrooms and jalapeno and cook for 3 more minutes. Stir in garlic and cook for 30 seconds. Remove veggies from pan and set aside in a bowl. Drain pasta if finished and set aside.
Turn the heat to medium-high, and add beef. Cook on each side for about 2-3 minutes, or until a nice golden color develops. Add honey and soy sauce, then stir in noodles and vegetables. Sprinkle with a pinch of red pepper flakes and serve. Season with salt and pepper if desired.
