Makaroni ba Goosht-e Gousaleh (ماکارونی با گوشت گوساله) — Persian-Style Veal & Sprout Stir-Fry

• 450 gVeal steak (top round or sirloin), trimmed (slice across the grain into 6 mm strips)
• 30 mlSoy sauce (for marinating the veal)
• 30 mlNeutral oil (sunflower or canola) (divided)
• 12 gGarlic (finely grated or minced (about 3 large cloves))
• 1 tspBlack pepper (freshly ground)
• 1.5 tspTurmeric powder
• 300 gMacaroni (short tubes, e.g., elbow or ditalini)
• 12 gFine salt (for boiling pasta water (about 2 tsp))
• 200 gYellow onion (thinly sliced)
• 180 gCarrots (cut into matchsticks (about 2 medium))
• 200 gBean sprouts or wheat sprouts (rinsed and thoroughly drained)
• 10 gRed chili pepper (thinly sliced; remove seeds for less heat)
• 60 gGreen onions (thinly sliced; keep whites and greens together)
• 60 mlWater (to loosen the sauce and deglaze)
• 15 mlFresh lemon juice (about 1 tbsp, added at the end)

Instructions

1. 1

   Marinate the veal: in a bowl, combine veal strips with 30 ml soy sauce, 15 ml oil, garlic, black pepper, and turmeric. Mix until every piece is coated. Cover and refrigerate for 20 minutes (or keep at cool room temperature for up to 20 minutes if cooking immediately).

2. 2

   Cook the macaroni: bring 3 liters of water to a rolling boil, then add 12 g salt. Add macaroni and cook until al dente, 7–9 minutes (or 1 minute less than package directions). Reserve 120 ml pasta water, then drain well and toss with 5 ml oil to prevent sticking.

3. 3

   Sear the veal: heat a large wok or 30 cm skillet over high heat for 2 minutes. Add 10 ml oil. Spread veal in a single layer and sear without moving for 90 seconds, then stir-fry 2–3 minutes until browned but still juicy. Transfer veal to a plate; keep the pan hot.

4. 4

   Cook the vegetables: reduce heat to medium-high and add remaining 5 ml oil. Add sliced onion and stir-fry 4 minutes until softened and lightly golden at the edges. Add carrots and stir-fry 3 minutes. Add chili and half the green onions; stir-fry 60 seconds until fragrant.

5. 5

   Combine and glaze: return veal (and any juices) to the pan. Add drained macaroni, 30 ml soy sauce, and 60 ml water. Toss continuously for 2–3 minutes until the sauce coats the pasta and reduces slightly. If dry, add reserved pasta water 15 ml at a time until glossy.

6. 6

   Add sprouts and finish: add sprouts and stir-fry just 60–90 seconds to keep them crunchy. Turn off heat, add lemon juice, and toss. Taste and adjust with up to 5 ml extra soy sauce if needed. Serve immediately, topped with the remaining green onions.