Why This Dish is a Keeper
You know those days when you’re running around like a headless chicken, but you still want to whip up something that makes you feel like a master chef? That’s when I turn to my trusty Garlic Butter Steak Lightning Noodles. My family practically dances around the kitchen when they catch a whiff of this (it’s not just the noodles they love, it’s the buttery garlic magic!). Sometimes, I whip this up when I’m craving steak but don’t want to go all out with sides and sauces. Plus, it’s quicker than a cat on a hot tin roof, if ya know what I mean.
What You’ll Need
- 200g of your favorite steak (I like ribeye, but flank works too)
- 250g egg noodles (or spaghetti if you’re in a pinch)
- 4 cloves of garlic, minced (or a little less if you’re not a garlic fiend like me)
- 2 tablespoons butter (unsalted is best, but I sometimes go rogue)
- 2 tablespoons soy sauce
- Splash of olive oil (just a glug, really)
- Chopped parsley or chives for garnish (optional, but it makes it look fancy)
- Salt and pepper to taste
Let’s Cook!
- First up, cook those noodles according to the package. Drain ’em and set aside. Easy peasy.
- Heat a large pan over medium-high. Splash in some olive oil and sear your steak. 3-4 minutes each side should do it, unless you like yours mooing. Let it rest, then slice it thinly.
- Lower the heat and in the same pan, throw in the butter and minced garlic. Sizzle gently until fragrant. This is where I usually sneak a taste—don’t tell anyone.
- Add soy sauce to the buttery garlic, stir, then toss in the noodles. Give everything a good mix. Really get in there.
- Add the sliced steak back to the pan. Let those flavors mingle for a couple of minutes.
- Finally, sprinkle with chopped parsley or chives, if you’re feeling it.
My Two Cents
Here’s a tip: If the noodles soak up all the sauce, just add a splash more soy and butter. I’ve learned the hard way not to skimp on the garlic, but hey, if you’re going on a date later, maybe less is more. Oh, and don’t worry if it looks a bit greasy—it’s flavor, my friend!
Mix It Up!
I’ve tried a few wild variations: swapping in chicken for steak (not bad!) and once I added broccoli. The family wasn’t thrilled with that one, but it was a worthy experiment. Honestly, the steak version tops them all.
Handy Tools (and Workarounds)
If you don’t have a garlic press, just mince it with a knife. It’s actually kind of therapeutic. A large skillet works best, but any frying pan will do in a pinch.
Keeping It Fresh
Leftovers? Just store in an airtight container in the fridge. It’ll last a couple of days, though honestly, in my house it never makes it past dinner.
How We Serve It
I like to serve this with a simple salad on the side, but sometimes we go all out with some crispy garlic bread. Because carbs + carbs = happiness.
Lessons Learned
Don’t rush the garlic cooking step. I once tried speeding it up and ended up with a bitter taste. Slow and steady wins this race.
Questions I’ve Gotten
Can I use a different type of noodle? Absolutely! Whatever you’ve got in the pantry should work.
What if I don’t eat beef? Try chicken or even tofu. It’s all about the garlic butter sauce anyway!
Is it really quick? Yep! I can usually whip this up in under 30 minutes, including the time it takes to wrangle the kids away form their screens.