Step 1: Fry the garlic

Start by heating 5 tablespoons of oil in your saucepan over medium heat. Add the chopped garlic and fry until golden and aromatic. Be careful not to let it burn—it can go from perfect to bitter in seconds. Remove the garlic with a slotted spoon and set it aside. The garlic-infused oil stays in the pan to flavor the rest of the dish.

Tip: Keep stirring the garlic for even cooking—it’s worth the little extra effort!

Step 2: Brown the beef

Add the ground beef to the same pan and cook it until it’s golden and sizzling. Break it up as it cooks to ensure no big clumps remain. Once browned, pour in the soy sauce, stirring well to coat the beef evenly. Let it fry for about 10 seconds to absorb the flavor.

Lesson learned: Don’t overcook the beef at this stage—it will dry out when simmering later.

Step 3: Add the peppers and garlic

Toss in the chopped bell peppers and the fried garlic you set aside. Stir everything together, ensuring the peppers get coated in the flavorful oil and juices. Cover the pan and let it cook on medium heat for about 10 minutes, or until the peppers are soft but still have a slight bite.

Pro tip: Don’t lift the lid too often—it traps steam and helps the peppers cook faster.

Step 4: Cook and mix the pasta

While the peppers are cooking, boil your pasta in salted water until it’s about 80% done (firm but not raw). Drain, reserving about half a cup of pasta water. Add the pasta to the pan with the beef and peppers, turning the heat back on. Mix everything well, adding 3–4 tablespoons of the pasta water to loosen the sauce. Cook for another 2–3 minutes until the pasta is fully cooked and coated in the delicious sauce.

Trick: If the pasta looks dry, don’t hesitate to add a little more pasta water!