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1
Boil the water in a large cooking pot.
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2
Add in the table salt and olive oil before it comes to a boil and stir.
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3
When the water boils, slowly add the pasta and cook uncovered over medium heat until it is tender but not mushy.
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4
Drain and rinse in cold water.
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5
Return the rinsed, drained pasta to the cooking pot, cover and set aside.
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6
In a large skillet or wok (I prefer the latter), heat the peanut oil over high heat.
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7
Once it is very hot (about 375-degrees F.), toss in the steak pieces, the pepper chunks, and the onion (if using), seasoning them with the kosher salt, black pepper, worcestershire sauce, and Tabasco.
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8
Do not stir for the first 3 or 4 minutes, then toss the mix, allowing the steak to brown on all sides.
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9
The pepper chunks (and onions) will get tender and brown slightly too.
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10
This should take about 12 minutes total.
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11
Remove the steak/veggie blend to a serving bowl which is lined with paper towels to catch any excess oil.
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12
Once the steak, peppers, and onions are done, reheat the pasta (I usually do this with each plated portion in the microwave, covering each plate with a wet paper towel).
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13
Then top each plate of heated pasta with some of the steak and peppers.
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14
NOTE: This will produce medium well-done steak pieces.
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15
If you want your steak to be more rare, simply cut the steak into bigger chunks or have your butcher cut the steak even thicker.
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16
Enjoy!
