Beef Spaghetti with Fresh Salad
A delightful meal with hearty beef and a light, crisp salad, perfect for busy weeknights.
Ingredients
Main ingredients
- 200 g spaghetti
- 250 g beef (cut into small cubes)
- 2 tablespoons olive oil for cooking
- 2 cloves garlic (minced)
- 1 teaspoon paprika
- Salt and black pepper (to taste)
- 1 teaspoon dried herbs (oregano or Italian seasoning)
- 1 cup cherry tomatoes (halved)
Salad ingredients
- 2 cups fresh arugula (or mixed greens)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (for salad)
Instructions
Preparation
- Cook the spaghetti in salted boiling water according to package instructions. Drain and set aside.
- In a pan over medium heat, heat olive oil. Add the beef cubes and cook until browned.
- Add garlic, paprika, salt, pepper, and herbs. Stir well and cook for a few more minutes until the beef is fully cooked.
- In a bowl, mix cherry tomatoes and arugula. Add lemon juice, olive oil, and a pinch of salt. Toss gently.
- Mix the cooked spaghetti with a little olive oil or some of the beef juices for extra flavor.
Serving
- Serve the spaghetti topped with the beef and add the fresh salad on the side.
- Garnish with fresh herbs if desired. This dish pairs well with a slice of crusty bread or a glass of red wine.
Notes
To store leftovers, place the spaghetti and beef in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth if it seems dry. For an extra kick, add red pepper flakes while cooking the beef or substitute beef with sautéed mushrooms for a vegetarian version.