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Garlic Butter Steak Lightning: 30 Minute Miracle

Garlic Butter Steak Lightning

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Garlic Butter Steak Lightning Noodles is a quick and flavorful dish combining tender steak, savory garlic butter sauce, and lightning-fast noodles. It’s an ideal meal for busy weeknights that tastes gourmet.

Ingredients

Scale
  • 8 oz. steak (sirloin, ribeye, or your preferred cut)
  • 8 oz. lightning noodles (or your noodle of choice)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • Salt and pepper to taste
  • 2 green onions, chopped (for garnish)
  • Sesame seeds (for garnish, optional)

Instructions

  1. Season the steak with salt and pepper on both sides.
  2. Cook the lightning noodles in boiling water according to package instructions. Drain and set aside.
  3. Heat a skillet over medium-high heat. Add 2 tablespoons of butter. Sear the seasoned steak for 3-4 minutes per side, or until cooked to your liking.
  4. Transfer the cooked steak to a cutting board and let it rest for 5 minutes before slicing into thin strips.
  5. Lower the heat in the same skillet and add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
  6. Stir in the soy sauce and oyster sauce (if using) to create the garlic butter sauce.
  7. Add the cooked noodles to the skillet and toss them in the sauce until well coated.
  8. Gently mix the sliced steak into the noodles.
  9. Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
  10. Serve hot.

Notes

  • For best results, choose a tender cut of steak like ribeye or sirloin.
  • Adjust the amount of garlic to your preference.
  • Fresh herbs like thyme or parsley can be added for extra flavor.
  • For a spicy version, add red pepper flakes or sriracha.
  • Consider adding vegetables like bell peppers, snap peas, or spinach.
  • For a low-carb option, substitute zucchini noodles for lightning noodles.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To freeze, store in a freezer-safe container for up to 2 months. Thaw overnight and reheat.

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