Jalapeno Philly Steak Pasta recipe by Ruhana Ebrahim

Ingredients

• Pasta-
• 500g Fettuccine pasta,
• 1 teaspoon rough salt,
• 2 tablespoon + 2 tablespoon oil,
• 1 teaspoon ground garlic,
• 1 tablespoon Robertson’s Exotic Thai spice,
• 125ml sour cream.
• 1kg tenderized topside steak (cut into strips),
• 1 tablespoon ground garlic,
• 2 tablespoon oil,
• 1 large onion (sliced),
• 1 tablespoon brown vinegar,
• 1 teaspoon mustard powder,
• 1 teaspoon Robertson’s Exotic Thai spice,
• 1 teaspoon freshly cracked black pepper,
• ½ teaspoon salt,
• 1 large green pepper (diced),
• 250ml fresh cream,
• 2 tablespoon Jalapeno sauce.
• ½ onion (sliced)
• 1 small punnet jalapeno peppers (deseeded & julienned)
• Grated cheddar cheese
• 1. In a wok, braise onion in oil till softened.
• 2. Add garlic, vinegar & spices, saute till fragrant.
• 3. Add steak and cook ¾ way, then add in green pepper. Cook till steak is done.
• 4. Add in cream & jalapeno sauce.
• 5. Cook till sauce thickens.
• 1. In a deep pot, fill with hot water. Bring to boil, add 2 tablespoon oil, salt & pasta.
• 2. Boil till al-dente. Drain.
• 3. In a wok, add remainder oil, and remainder pasta ingredients.
• 4. Add boiled pasta to & swirl through.
• Assembly-
• 1. Saute onion & jalapeno.
• 2. In a deep serving dish, spoon in pasta with sauce. Place over steak.
• 3. Spoon remainder sour cream over steak.
• 4. Sprinkle over grated cheese & garnish with sauted jalapeno & onion.
• 5. Heat in preheated oven till cheese is melted.