Ingredients
Scale
- 1 lb beef strip steaks, sliced thinly against the grain
- 8 oz egg noodles
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp Dijon mustard
- 1/4 cup beef broth
- 1 tbsp butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to boil. Cook egg noodles according to package instructions; drain and set aside.
- While noodles cook, heat olive oil in a large skillet over medium-high heat. Pat beef dry and season generously with salt and pepper.
- Sear beef in batches until browned (about 2 minutes per side). Remove and set aside.
- In the same skillet, add garlic and thyme; sauté 30 seconds until fragrant.
- Stir in soy sauce, Dijon mustard, and beef broth; simmer 2–3 minutes to reduce slightly.
- Add cooked noodles and beef back to the skillet. Toss to coat in the sauce. Stir in butter until melted and glossy.
- Season to taste, garnish with parsley, and serve warm.
Notes
- For extra depth, add a splash of Worcestershire sauce to the sauce.
- Rest beef 5 minutes before slicing for maximum tenderness.
- Use leftover roast beef or leftover steak for a faster prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
