Pepper Steak Alfredo Pasta Recipe - Tasting Table

"Stir-fried pepper steak and creamy fettuccine Alfredo are two dishes that you'd never think to combine. Beyond being completely, wholly different dishes with competing flavor profiles, the two are from entirely different cuisines whose ingredients barely overlap. Pepper steak, a Chinese stir fry made in the US with steak, soy sauce, Shaoxing wine, beef broth, and bell peppers, is a robust, umami-filled dish with a salty, savory flavor."

"Combining them, then, is a near-impossible task - but we made it happen with the help of another cuisine's star ingredient, gochujang. Recipe developer Michelle McGlinn shows us the power of gochujang in this pepper steak Alfredo recipe, which marries the creamy Alfredo sauce with savory steak and peppers by adding a touch of heat. The rich and creamy sauce becomes spicy and lightly tangy, making it the perfect pairing for the seared steak and peppers."

"To make the pepper steak portion of this recipe, you'll need steak. The best cuts of steak to use for pepper steak include sirloin, flank, or round, which can be cut into strips and seared quickly (for this recipe, you'll sear the steak in vegetable oil). You'll also need bell peppers, salt, and white pepper. From there, you'll make the fusion Alfredo sauce, which begins with butter, garlic, and scallions."

Pepper steak and fettuccine Alfredo feature contrasting flavors and ingredients: pepper steak is a robust, umami-rich stir fry with steak, soy sauce, Shaoxing wine, beef broth, and bell peppers, while Alfredo is rich and creamy with butter, heavy cream, and Parmesan. Gochujang provides a bridge between the two by adding heat and mild tang, transforming the Alfredo into a spicy, lightly tangy sauce that complements seared steak and peppers. Recommended steak cuts include sirloin, flank, or round, cut into strips and seared in vegetable oil. The fusion sauce starts with butter, garlic, and scallions and finishes with soy sauce, Shaoxing wine, gochujang, cream, and Parmesan served over fettuccine.

Read at Tasting Table