Makaron-e Gosht-e Gousaleh (ماکارون گوشت گوساله و جوانه‌ها) — Persian Veal and Sprout Macaroni Stir-Fry

• 450 gVeal steak, trimmed (slice across the grain into 6 mm strips)
• 60 mlSoy sauce (divided; use low-sodium if preferred)
• 15 mlLemon juice (for a brighter finish)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 0.5 tspFine sea salt (reduce if using regular soy sauce)
• 3 tbspNeutral oil (such as sunflower, canola, or grapeseed)
• 200 gOnion (thinly sliced)
• 12 gGarlic (about 4 cloves, finely minced)
• 150 gCarrots (julienned into matchsticks)
• 200 gBean sprouts or wheat sprouts (rinsed and well-drained)
• 1Red chili peppers (thinly sliced; remove seeds for less heat)
• 60 gGreen onion (thinly sliced; separate whites and greens)
• 300 gMacaroni (short macaroni or elbow; cook al dente)
• 2500 mlWater (for boiling pasta)

Instructions

1. 1

   Marinate the veal: in a bowl, toss veal strips with 30 ml soy sauce, turmeric, black pepper, and salt. Mix until evenly coated, then rest 20 minutes at room temperature (or refrigerate up to 12 hours and bring back toward room temperature for 15 minutes before cooking).

2. 2

   Cook the macaroni: bring 2,500 ml water to a rolling boil over high heat. Add macaroni and cook until al dente, 7–9 minutes (or 1 minute less than package instructions). Drain well and rinse briefly with warm water to stop carryover cooking, then set aside.

3. 3

   Sear the veal: heat 2 tbsp oil in a large wok or skillet over medium-high heat until shimmering. Add the veal in a single layer and sear 2–3 minutes per side, stirring only once or twice to brown. Transfer to a plate; keep any juices for the pan.

4. 4

   Build the base: reduce heat to medium. Add remaining 1 tbsp oil, then add onion and cook 6–8 minutes, stirring, until softened and lightly golden at the edges. Add garlic and the green onion whites; cook 45–60 seconds until fragrant, avoiding browning the garlic.

5. 5

   Stir-fry vegetables: add carrots and sliced red chili to the pan. Stir-fry 3–4 minutes over medium-high heat until carrots are slightly tender but still crisp. Add sprouts and cook 60–90 seconds, just until warmed and glossy; keep them crunchy for contrast.

6. 6

   Combine and glaze: return veal (and any juices) to the pan. Add drained macaroni, remaining 30 ml soy sauce, and lemon juice. Toss continuously 2–3 minutes over medium heat until the pasta is evenly coated and the veal is just cooked through (target 63–68°C internal).

7. 7

   Finish and serve: turn off heat and fold in the green onion greens. Taste and adjust with up to 1 tsp extra soy sauce or 1–2 tsp lemon juice if needed. Rest 2 minutes so the sauce clings, then serve hot with extra chili slices on the side.