Garlic Butter Steak Lightning Noodles
Okay, so this all started because I had half a steak left over and zero patience for dinner. I threw it together with some noodles, garlic, and butter — and honestly, it was one of those 'why don't I make this every night?' moments. The garlic butter sauce clings to the noodles like it's in love, and the steak? Oh, the steak. It's tender, salty, and perfect. This is fast, messy, and ridiculously good — exactly how weeknight dinners should be.
Ingredients
- 200g steak (ribeye or sirloin) — the fattier, the better for flavor
- 200g egg noodles — fresh if you can, dried if that's what's in the cupboard
- 4 cloves garlic, minced — or more if you're feeling brave
- 3 tbsp butter — real butter, not that plastic spread
- 2 tbsp soy sauce — light or dark, whatever you've got
- 1 tsp sesame oil — just a drizzle for that nutty aroma
- 1 tbsp vegetable oil — for searing the steak
- Salt and pepper — to taste, but don't be shy
- 1 spring onion, chopped — for garnish, because it looks pretty
Instructions
- Slice your steak into thin strips and season with salt and pepper. Heat the vegetable oil in a pan over high heat until it's shimmering — that's when you know it's ready.
- Sear the steak for about 1-2 minutes per side until it's browned but still pink inside. Remove and set aside. Try not to eat it all before the noodles are ready.
- Cook the egg noodles according to the package. Don't forget to salt the water — it makes a difference, trust me.
- In the same pan, melt the butter over medium heat. Add the minced garlic and cook until it's fragrant and golden — but don't let it burn, or you'll have to start over. Oops.
- Toss the cooked noodles into the garlic butter. Add soy sauce and sesame oil, then stir like you mean it. The noodles should be glossy and coated in garlicky goodness.
- Add the steak back in and toss everything together. Let it hang out for a minute so the flavors can get to know each other.
- Serve immediately, topped with chopped spring onion. Grab chopsticks if you're feeling fancy, or just a fork — no judgment here.
Notes
Don't overcook the steak — it'll keep cooking in the hot noodles, so pull it off early. Use real butter, not margarine, or it won't taste the same. If you're out of fresh garlic, garlic powder works in a pinch, but fresh is *chef's kiss*. And for the love of all things holy, don't rinse the noodles — that starchy water is liquid gold for the sauce.