Creamy Spicy Steak Fettuccine
What You Will Need
Ingredients
- 1 lb. fettuccine, cooked according to package directions. Reserve ½ cup pasta water.
- 1 lb. sirloin steak
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. butter
- 1 tsp. Lee Kum Kee Minced Garlic
- 2 cups heavy cream
- 1 Tbsp. freshly chopped parsley
- ½ cup freshly grated Parmesan
- 1 cup halved cherry tomatoes
- ½ cup baby spinach
- balsamic glaze, for drizzling
Seasoning
- salt and pepper, to taste
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/cfPDdEiRzOQ
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Coat both sides of steak with oil and season generously with salt and pepper. In a large pan over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
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Meanwhile, make alfredo sauce: Add butter to pan and let melt, add Lee Kum Kee Minced Garlic and Lee Kum Kee Chili Garlic Sauce and cook until fragrant, 1 minute. Add heavy cream and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.
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Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted. Add pasta water as needed.
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Top with sliced steak and drizzle with balsamic glaze and Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Enjoy!
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