members recipes

beef strips, marinaded in lemon and olive oil and added to a tomato sauce with tagliatelle.

Ingredients
500 grams scotch fillet steak sliced into strips.
1 bunch of asparagus woody end removed and chopped.
½ red capsicum sliced into strips.
1 clove garlic finely chopped.
1 medium onion finely chopped.
2 roma tomatoes chopped.
20 fresh marjoram leaves.
Sprinkle dried oregano.
2 Dried chillies, seeds removed and finely chopped.
Zest and juice of ½ lemon.
Olive oil.
250 grams Tagliatelle.
¼ cup Italian parsley.
1 tin of tomatoes.
Salt and freshly ground pepper.

Method
Place beef strips in a bowl and add lemon juice and zest, a drizzle of olive oil, and salt and pepper and mix well.

Over a high heat quickly stir fry the beef in batches and keep warm.

Put a large saucepan of salted water on to boil for the tagliatelle

Add some olive oil to the pan and saute the onion, garlic, asparagus, capsicums, chillies and tomatoes until softened. Add tinned tomatoes and stir to combine. Add dried oregano and marjoram leaves.

Cook tagliatelle until al dente and drain.

Add beef pieces to the pan and stir to combine, add tagliatelle and toss through the sauce.

Taste the dish and adjust seasoning as required.

Serve with grated pecorino and Italian parsley for garnish.