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Creamy Beef and Mustard Pasta



450g (1lb) lean beef sirloin, rump, topside or frying steaks, cut into 5cm (2inch) strips
150g (5oz) dried pasta bows, or similar
5ml (1tsp) sunflower oil
1 small onion, peeled and finely chopped
50g (2oz) fine green beans, topped and cut in half
1 x 198g can sweetcorn, drained
150ml (¼pint) crème fraîche
30ml (2tbsps) wholegrain mustard
10ml (2tsps) grated lemon zest
Salt and pepper
30ml (2tbsps) freshly chopped chives


Cook the pasta according to the packet instructions, drain and set aside.
Meanwhile, heat the oil in a large pan or wok and cook the beef strips in batches for 3-4 minutes until brown.
Add the onions, beans and sweetcorn and cook for a further 3-4 minutes.
Mix together the crème fraîche with the mustard and lemon zest. Add to the pan with the beef and stir in the hot pasta. Season and add the chives.
Spoon into a large pasta bowl.