Tagliatelle with steak strips in green pepper sauce

Ingredients for 4 servings:

• 500g tagliatelle
• 200 g beef steak(s)
• 1 tbsp, heaped tomato paste
• some olive oil for frying
• 400 ml whipped cream
• 2 tbsp pepper, green
• 150 ml vegetable stock
• 100 g cherry tomatoes
• 2 tbsp Parmesan, grated
• 1 pak choi
• 1 tbsp, heaped flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Fry the tomato paste in olive oil in a pan. Add the heavy cream and green peppercorns and simmer gently. Cut the meat into strips, flour it, and brown it briefly in a separate pan. Remove the meat from the pan and let it cool on a plate. Halve the cherry tomatoes and fry them in the pan, then add them to the cream sauce. Add the stock to the pan and let it reduce slightly. Add the meat, grated Parmesan cheese, and stock to the cream sauce. Briefly fry the trimmed bok choy in the pan until crispy. Let the sauce simmer over low heat. Cook the tagliatelle according to the package instructions. To serve, transfer the tagliatelle to a plate, pour the cream sauce over it, if desired, and garnish with the bok choy. Grate the cheese over it, if desired.