Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For the most tender results, slice the beef while it's still partially frozen – this makes it easier to get thin, even slices

Use a hot pan when searing the beef to develop a good crust without overcooking the meat

Don't overcrowd the pan when cooking the beef; work in batches if necessary

Save some pasta water before draining – the starchy water is perfect for adjusting the consistency of your sauce

For the best flavor, use real butter and freshly minced garlic rather than substitutes

The pasta will continue to absorb sauce as it sits, so serve immediately for the best texture and consistency

If you prefer a spicier dish, increase the amount of red pepper flakes

For a richer sauce, you can increase the amount of heavy cream to 1/3 cup

Pat the beef dry with paper towels before marinating to ensure better browning

Allow the beef to come to room temperature for about 15 minutes before cooking for more even results

30-Minute Beef and Garlic Butter Pasta

Name: 30-Minute Beef and Garlic Butter Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American, Fusion
Ingredients: For the Beef:; 1 lb (450g) beef sirloin or ribeye, thinly sliced against the grain; 2 tablespoons olive oil; 1 tablespoon soy sauce; 2 teaspoons Worcestershire sauce; 1 teaspoon freshly ground black pepper; 1/2 teaspoon salt; For the Pasta and Sauce:; 12 oz (340g) fettuccine or linguine pasta; 6 tablespoons unsalted butter, divided; 8 cloves garlic, minced (about 3 tablespoons); 1/4 cup finely chopped shallots; 1/2 cup dry white wine (or beef broth); 1/2 cup beef broth; 1/4 cup heavy cream; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme leaves; 1/2 teaspoon red pepper flakes (adjust to taste); Salt and freshly ground black pepper to taste; For Garnish:; Additional fresh parsley, chopped; Parmesan cheese shavings; Freshly ground black pepper

This hearty and flavorful 30-Minute Beef and Garlic Butter Pasta is the perfect weeknight dinner solution when you're craving something satisfying but short on time. The dish features tender strips of beef sautéed to perfection, then tossed with al dente pasta in a rich, garlicky butter sauce that coats every bite. Fresh herbs and a touch of Parmesan cheese elevate the flavor profile, while red pepper flakes add a subtle warmth that complements the savory beef. This recipe requires some intermediate cooking techniques like properly searing beef and creating a pan sauce, making it a medium-difficulty dish that's still accessible for motivated home cooks. Whether you're cooking for family or entertaining friends, this pasta dish strikes the perfect balance between sophisticated flavors and comforting familiarity. Serve it with a simple side salad and crusty bread for sopping up the delicious sauce.

Prep Time

10 Minutes

Cook Time

20 Minutes

Total Time

30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Beef:

1 lb (450g) beef sirloin or ribeye, thinly sliced against the grain

2 tablespoons olive oil

1 tablespoon soy sauce

2 teaspoons Worcestershire sauce

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

For the Pasta and Sauce:

12 oz (340g) fettuccine or linguine pasta

6 tablespoons unsalted butter, divided

8 cloves garlic, minced (about 3 tablespoons)

1/4 cup finely chopped shallots

1/2 cup dry white wine (or beef broth)

1/2 cup beef broth

1/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus more for serving

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme leaves

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and freshly ground black pepper to taste

For Garnish:

Additional fresh parsley, chopped

Parmesan cheese shavings

Freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil for the pasta.

While waiting for the water to boil, prepare the beef: In a medium bowl, toss the beef slices with soy sauce, Worcestershire sauce, black pepper, and salt. Let marinate while you prepare other ingredients.

Once the water is boiling, cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta cooking water. Drain pasta but do not rinse.

While the pasta is cooking, heat a large skillet or sauté pan over high heat. Add 1 tablespoon olive oil. When oil is shimmering hot, add half the beef slices in a single layer, being careful not to overcrowd the pan.

Sear the beef for 1-2 minutes per side until browned but still slightly pink inside. Transfer to a plate and repeat with remaining beef, adding the second tablespoon of oil if needed.

Reduce heat to medium and add 3 tablespoons of butter to the same pan. Once melted, add minced garlic and shallots. Sauté for 1-2 minutes until fragrant and softened, being careful not to burn the garlic.

Add white wine (or beef broth) to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.

Pour in beef broth and simmer for another 2-3 minutes until liquid has reduced by about half.

Reduce heat to medium-low and stir in heavy cream. Simmer gently for 1-2 minutes until slightly thickened.

Add the remaining 3 tablespoons of butter and stir until melted and incorporated into the sauce.

Return the cooked beef and any accumulated juices to the pan. Add the fresh herbs and red pepper flakes.

Add the drained pasta directly to the pan and toss well to coat with the sauce. If the sauce seems too thick, add some of the reserved pasta water, a few tablespoons at a time.

Sprinkle with Parmesan cheese and toss again until the cheese is melted and pasta is evenly coated.

Taste and adjust seasoning with salt and pepper as needed.

Serve immediately, garnished with additional chopped parsley, Parmesan shavings, and a sprinkle of freshly ground black pepper.

30-Minute Beef and Garlic Butter Pasta

JUE

Essential Ingredients Selection

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Crafting the Ultimate Beverage

30-Minute Beef and Garlic Butter Pasta

Ingredients

Instructions