Ingredients
Scale
- 1 lb (450g) flank steak, thinly sliced against the grain
- 8 oz (225g) wide egg noodles
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Cook egg noodles according to package directions; drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Sear beef slices in batches until browned; remove and set aside.
- In the same skillet, sauté onion until soft (3–4 minutes). Add garlic and cook 30 seconds.
- Stir in beef broth, soy sauce, Worcestershire sauce, thyme, and black pepper. Bring to a simmer.
- Return beef to the skillet; simmer 8–10 minutes until beef is tender.
- Toss in cooked noodles and toss to coat evenly. Garnish with parsley before serving.
Notes
- For extra richness, stir in 1 tbsp butter at the end.
- Substitute sirloin or stew meat if flank steak is unavailable.
- Leftovers reheat well and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 498 Kcal
- Sugar: 4g
- Sodium: 1120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
