Makaroni Goosht Gosaleh (ماکارونی گوشت گوساله) — Persian-Style Beef Pasta with Sprouts

• 11.5 ozDried spaghetti (or Persian makaroni) (Broken into 2–3 pieces if using long spaghetti)
• 12 gFine salt (For salting boiling water)
• 3 tbspVegetable oil
• 7.1 ozYellow onion (Thinly sliced)
• 12 gGarlic (Finely minced (about 4 cloves))
• 16 ozBeef steak (sirloin or strip) (Cut into thin strips, 5–7 mm thick)
• 2½ tspGround turmeric
• 1½ tspGround cumin
• 1 tspBlack pepper
• 3 tbspSoy sauce (About 3 tbsp)
• 1.1 ozTomato paste (About 2 tbsp)
• ½ cupWater (To loosen the sauce)
• 6⅓ ozCarrots (Julienned)
• 7.1 ozBean sprouts (or wheat sprouts) (Rinsed and well-drained)
• 10 gHot red pepper (Thinly sliced; about 1 small chili)
• 2⅛ ozGreen onions (Sliced, whites and greens separated)

Instructions

1. 1

   Bring a large pot of water to a rolling boil and dissolve 12 g salt in it. Add the pasta and cook until just al dente, about 1–2 minutes less than the package time, then reserve 120 ml of pasta water and drain well.

2. 2

   Heat 30 ml of the vegetable oil in a wide skillet or wok over medium-high heat until it shimmers. Add the sliced onion and cook for 6–8 minutes, stirring often, until golden at the edges and softened through.

3. 3

   Add the minced garlic and cook for 30–45 seconds until fragrant, keeping it moving so it does not brown. Add the beef strips in a single layer and sear for 2 minutes without stirring, then toss and cook 2–3 minutes more until most pieces are browned.

4. 4

   Sprinkle in turmeric, cumin, and black pepper and stir for 30 seconds to toast the spices and coat the meat. Stir in the tomato paste and cook for 1 minute until it darkens slightly and smells sweet rather than raw.

5. 5

   Pour in the soy sauce and 120 ml water, scraping the pan to dissolve the browned bits into the sauce. Simmer for 2 minutes so the sauce thickens lightly and the beef finishes cooking without drying out.

6. 6

   Push the beef mixture to one side of the pan and add the remaining 15 ml oil to the empty side. Add the julienned carrots and the green onion whites, stir-frying for 2–3 minutes until the carrots soften slightly but stay crisp.

7. 7

   Add the drained pasta to the skillet along with the sliced hot red pepper and toss vigorously to coat every strand. If it looks dry, add 30–60 ml of the reserved pasta water and toss again until the sauce clings and turns glossy.

8. 8

   Fold in the sprouts and cook for 60–90 seconds, just until warmed but still crunchy. Turn off the heat, add the green onion greens, and toss one final time so the aromatics stay fresh and bright before serving.