Garlic Beef Pasta (Printable Version)

Juicy beef strips, smooth garlic cream, and tasty noodles all come together for a warm, bold meal in no time.

# Everything You’ll Need:

→ Beef and Pasta

01 - 1 teaspoon freshly cracked black pepper
02 - A pinch of chili flakes if you want extra heat
03 - 4 to 6 garlic cloves, minced up finely
04 - 2 tablespoons good extra virgin olive oil
05 - 450 g flank or sirloin steak, thinly sliced (aim for about half a centimeter thick) against the grain
06 - 225 g dried pasta like rigatoni, fettuccine, or penne

→ Sauce Extras

07 - Add cream cheese (2 tablespoons) for a super creamy touch if you want
08 - 1 tablespoon unsalted butter
09 - Half a teaspoon more black pepper, freshly ground
10 - 1 teaspoon salt
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon dried Italian herb blend
13 - 120 ml beef broth, low sodium works great
14 - 240 ml heavy cream, make sure it's room temperature

→ Toppers

15 - Lemon zest from half a lemon if you like that zing
16 - Crack extra black pepper to your taste
17 - Drizzle with some nice olive oil if you want
18 - 1 tablespoon chopped fresh chives, optional
19 - 2 tablespoons chopped flat-leaf parsley
20 - 25 g grated Parmesan (save a bit more for topping at the table)

# Steps to Cook:

01 - Fill a big pot with salted water and let it boil. Put in your pasta and cook til it’s just firm to the bite (al dente) following the box directions. Scoop out 120 ml of pasta water, then drain and put pasta aside.
02 - Blot steak strips dry and give them a good sprinkle of salt and black pepper. Pour 1 tablespoon oil in your hot pan over medium-high heat. Toss in the beef, spread it out, and sear just until browned, about a minute or two on each side. Move steak to a plate and keep it loosely covered.
03 - Turn the pan down to medium, add another blast of oil. Throw in the minced garlic and chili flakes, stir for half a minute or so till it smells awesome but isn’t brown yet.
04 - Splash in the broth to loosen up those browned bits at the bottom. Mix in your heavy cream, Italian herbs, Worcestershire, salt, and black pepper. Let it gently bubble for a couple minutes until the sauce thickens up a bit.
05 - Drop in the butter and cream cheese if you're using it. Stir until everything's melted and it's creamy and dreamy.
06 - Put those steak strips and any of their juices back in your pan. Toss in the drained pasta too. Move it all around so it gets coated in the sauce, adding some pasta water if it feels too sticky.
07 - Take it off the heat, then stir in your Parmesan till it melts right in. Taste to see if you want more salt or pepper. Sprinkle over the parsley, chives, maybe lemon zest, a drizzle of good oil, more cheese, and lots of pepper if you want. Dish up straight away.

# Extra Suggestions:

01 - Let your steak warm up to room temp first to get the best outside color.
02 - Shredding Parmesan yourself and chopping fresh herbs make it way tastier and look nicer.

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