Ingredients
1 lb flank steak, thinly sliced
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup unsalted butter
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
2 cups cooked noodles (ramen or udon preferred)
Fresh parsley for garnish
Instructions
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Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook for 3-5 minutes, until browned and cooked through. Remove the steak and set aside.
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In the same skillet, sauté minced garlic for 1 minute until fragrant.
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Add the butter, soy sauce, Worcestershire sauce, and black pepper to the skillet. Stir until the butter is melted and the sauce is well-combined.
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Add the cooked noodles to the skillet, tossing to coat them in the garlic butter sauce.
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Return the cooked steak to the skillet and toss everything together until well-mixed and heated through.
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Serve hot, garnished with fresh parsley.
Notes
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Variations: Add vegetables like bell peppers, mushrooms, or spinach for added nutrition. For a spicier version, add red pepper flakes or a splash of sriracha to the sauce.
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Substitutions: Use gluten-free noodles and ensure your soy sauce and Worcestershire sauce are gluten-free for a gluten-free version.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American, Asian Fusion
- Diet: Gluten Free
