Ingredients
150 g spaghetti, 50 g beef tenderloin strips, 30 g onion, 10 g each of green bell pepper and red bell pepper.
Seasonings
100 ml black pepper sauce, a splash of heavy cream, and vegetable oil as needed.
Preparation
1. Peel the onion, wash it, and cut into strips.
2. Remove the stems and seeds from the green and red bell peppers, wash them, and cut into thin strips.
3. Cook the spaghetti in boiling water until tender, then drain and rinse under cold water, and drain well.
Steps
1. Heat oil in a wok or large skillet over high heat, add the shredded beef and stir-fry until fully cooked through.
2. Add the shredded onion and stir-fry until well combined, then add the black pepper sauce and light cream and cook briefly.
3. Add the cooked spaghetti to the wok and stir-fry constantly until well-coated with the sauce, then toss in the green and red bell pepper strips and stir-fry until evenly combined.
4. Remove from heat, plate, and serve.