High Protein Creamy Garlic Steak Pasta

Ingredients (raw weights)

• 600 g beef top sirloin steak, lean, raw
• 3.1 g garlic powder, dry
• 2.3 g black pepper, dry
• 2.4 g onion powder, dry
• 6 g salt, dry
• 20 g butter, light, as sold
• 24 g garlic, raw
• 200 g beef broth/stock, as sold
• 90 g cream cheese, light (low fat), as sold
• 2.3 g paprika, dry
• 2 g chicken stock powder / bouillon, dry
• 320 g protein pasta, dry
• 321 g evaporated milk, fat free, canned
• 25 g parmesan cheese, grated, as sold
• 3.1 g garlic powder, dry
• 1 g oregano, dried, dry
• 1.1 g black pepper, dry

Steps

1. In a bowl add the extra lean diced beef followed by the garlic powder, black pepper, onion powder, and salt, then mix it all together.
2. Cook the steak bites in a light cooking oil over high heat until the outside is crispy, then lower the heat and add light butter, diced garlic, and parsley flakes, mixing everything together.
3. While the pasta is cooking, blend the low‑fat milk, freshly grated Parmesan cheese, garlic powder, oregano, and a pinch of black pepper until smooth.
4. Remove the steak bites, then add beef stock to the pan over medium heat along with the blended sauce, light cream cheese, smoked paprika, and chicken stock powder, stirring until smooth and creamy.
5. Let the sauce simmer for 5 minutes, then add the cooked and drained pasta along with a splash of pasta water, stirring well to combine.
6. Stir everything together, divide the steak bites and pasta into four equal servings, and enjoy.