Smoky Peruvian Green Noodles with Ají Panca Beef and Fresh Cheese

Name: Smoky Peruvian Green Noodles with Ají Panca Beef and Fresh Cheese
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 11 oz dried spaghetti or Peruvian noodles; 1 lb beef sirloin, sliced into strips; 4 cups fresh spinach; 1 1/2 cups fresh basil; 1/3 cup fresh huacatay; 1 cup red onion; 5 cloves garlic; 3 tbsp ají panca paste; 1 cup evaporated milk; 4 oz fresh white cheese; 1/3 cup walnuts; 3 tbsp vegetable oil; 1 tbsp red wine vinegar; 2 tbsp soy sauce; 1/2 cup beef stock or water; 2 tbsp lime; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper

An original Peruvian recipe featuring noodles coated in a green sauce of spinach, basil, and huacatay, topped with sautéed beef glazed in ají panca, then finished with crumbled fresh cheese and toasted walnuts for aromatic crunch and contrast.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

320 g dried spaghetti or Peruvian noodles (or pasta larga similar)
450 g beef sirloin, sliced into strips (without exceso of grasa)
120 g fresh spinach (lightly packed)
40 g fresh basil (solo leaves)
10 g fresh huacatay (solo leaves, chopped sueltas)
150 g red onion (en pluma fina, divided)
15 g garlic (chopped)
45 g ají panca paste
240 ml evaporated milk
120 g fresh white cheese (desmenuzado, divided)
35 g walnuts (tostadas and chopped)
45 ml vegetable oil (divided)
15 ml red wine vinegar
30 ml soy sauce
120 ml beef stock or water (hot)
30 ml lime (juice fresh)
2 g ground cumin
1 g dried oregano
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

682 kcal

Calories

35 g

Protein

56 g

Carbs

35 g

Fat

4 g

Fiber

52 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree NutsSoy

Instructions

1
1. Bring a large pot of water to a boil and add half of the salt. Cook the noodles according to package directions until al dente, usually 8 to 10 minutes. Reserve 120 ml (1/2 cup) of the pasta water, drain the noodles, and set aside.
2
2. While the pasta cooks, heat a small skillet over medium heat and toast the walnuts for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.
3
3. In the same skillet, add 15 ml (1 tbsp) vegetable oil and sauté half of the garlic with half of the red onion for 3 minutes until softened. Add the spinach, basil, and huacatay, and cook for 1 minute just until wilted. Let cool slightly for 3 minutes.
4
4. Blend the green mixture with the evaporated milk, 80 g (about 2.8 oz) of the fresh cheese, the beef stock or water, the lime juice, a pinch of salt, and a pinch of black pepper until smooth and creamy. Set aside.
5
5. Season the beef sirloin with the remaining salt, black pepper, cumin, and dried oregano. In a bowl, mix the ají panca paste, soy sauce, and red wine vinegar; add the beef and toss well to coat.
6
6. Heat a large skillet or wok over high heat until very hot. Add 30 ml (2 tbsp) vegetable oil and stir-fry the beef with its marinade for 4 to 6 minutes until browned and juicy. Add the remaining red onion and remaining garlic, and cook 2 minutes more.
7
7. Pour the green sauce into a pot or wide skillet and warm it over medium-low heat for 2 to 3 minutes without letting it boil vigorously. If it seems too thick, add a little of the reserved pasta water.
8
8. Add the cooked noodles to the green sauce and toss for 1 to 2 minutes until evenly coated and creamy.
9
9. Serve the green noodles on warm plates, top with the ají panca beef, and finish with the remaining crumbled fresh cheese and the toasted walnuts.
10
10. If you want to keep the plates warm before serving, you may place them in a preheated oven at 200°F (95°C) for no more than 5 minutes.

Chef tips

For deeper flavor, let the beef rest in the ají panca and soy mixture for 10 to 15 minutes before stir-frying. Do not boil the green sauce to keep its bright color and creamy texture.

Substitutions

You can swap the beef sirloin for pork tenderloin or sautéed mushrooms. If huacatay is unavailable, use extra basil plus a little fresh mint. Walnuts can be replaced with pecans if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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