freshly ground pink Himalaya salt and flower pepper
whole wheat cappellini
While the cappellini cooks, quickly sear the beef slices in a large flat-bottomed pan in a splash of olive oil and minced garlic. Once the beef is no longer pink, add the honey, soy sauce, zest, and juice to create a sauce. Top with the pea shoots and wild arugula and allow to wilt. Season with salt and pepper. Toss the cooked cappellini with some of the sauce and a splash of olive oil. Place noodles in a bowl, top with the beef and greens, garnish with black and white sesame seeds and rough-chopped cilantro sprinkled on top.