Shaking Beef with Pasta

Whisk 1/4 cup Maggi Seasoning, 2 tablespoons oyster sauce, 2 tablespoons packed dark brown sugar, 1 tablespoon coarsely chopped garlic, and 1/4 teaspoon black pepper together in a large bowl until combined.

Trim 1 1/2 pounds New York steaks of any large pieces of fat and cut into 1-inch cubes. Add to the marinade and toss to combine. Let sit at room temperature for 30 minutes. Meanwhile, cook the pasta.

Bring a medium pot of heavily salted water to a boil over medium-high heat. Add 8 ounces dried penne and cook according to package directions until just tender. Drain in a colander and run under cold water until cool. Leave in the colander to drain well.

Heat 1 tablespoon of the vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Shaking off the excess marinade back into the bowl, add half of the beef in a single layer. Sear until browned on a few sides, 3 to 4 minutes. Don’t stir the beef too much and let it sear and brown before tossing and shaking it in the pan. Transfer to a large plate.

Add 1 tablespoon of the vegetable oil to the skillet and repeat searing the remaining beef; reserve the remaining marinade in the bowl. Transfer the beef to the plate.

Reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil, 1/2 diced medium green bell pepper, 1/2 diced medium red bell pepper, and 1/4 thinly sliced medium red onion. Stir-fry until tender and beginning to brown, 3 to 4 minutes. Transfer to the plate with the beef.

Add 2 tablespoons unsalted butter and 2 tablespoons coarsely chopped garlic to the skillet. Cook until the butter is melted and the garlic is fragrant, 1 to 2 minutes. Stir in the reserved marinade and bring to a simmer. Add the pasta and toss until warmed through.

Return the beef, vegetables, and accumulated juices on the plate to the skillet and toss until warmed through. Taste and season with more Maggi as needed. If it’s too salty, stir in 1 tablespoon water.

Garnish with 2 tablespoons fresh cilantro leaves and more freshly ground black pepper. Serve with Sriracha hot sauce if desired.