Garlic Butter Steak Lightning Noodles
Pull up a chair. I made these Garlic Butter Steak Lightning Noodles on a Tuesday that was already doing the most, after I forgot to thaw anything and my brain felt like a browser with 27 tabs open, some of them playing music. I grabbed a steak, a tangle of noodles, far too much garlic, and somehow dinner went from chaos to calm in like ten minutes. I even had time to fish a lemon wedge out of the fridge that looked judgmental but still did the job. Anyway, this bowl is fast, buttery, and a tiny bit showy in that good, oh hello you fancy thing way.
A quick hello and why this bowl exists
Short version, I love steak and I love noodles, so why were they not already friends. Longer version, my kid asked for noodles and my partner said steak sounds nice, and my brain said butter, so here we are. The lightning bit is because the pan barely has time to get smug before you are already twirling your fork. And yes, I do eat noodles with a fork when I am too hungry for chopsticks. Do not @ me.
Why you might love this
- I make this when I have one steak and a hungry crowd. Noodles stretch the good stuff and nobody complains.
- My family goes a little wild for the garlicky butter because it coats every strand. It is glossy, a little salty, a little lemony, and deeply comforting.
- On nights when I cannot be bothered, this is basically muscle memory now. Boil noodles, sear steak, swirl butter. Done. I used to overthink the sauce, now I just let the butter do the heavy lifting.
- If you hate dishes, it is one pan for the steak and a pot for the noodles. I know, still two things, but it cleans fast. My sink agrees.
- (Minor frustration I got over) I kept crowding the pan and my steak would steam not sear. Actually, I find it works better if I do it in two quick batches, so that is what we are doing.
Ingredients you will need and what I swap
- 250g dried wheat noodles or egg noodles. I sometimes use spaghetti when I am in a hurry, it is fine.
- 300 to 400g steak, thinly sliced against the grain. Sirloin or ribeye if you are feeling flush. Flank works too.
- 3 tablespoons unsalted butter, plus 1 extra for luck. My grandmother always insisted on Lurpak, but honestly any decent butter works fine.
- 5 cloves garlic, very finely chopped. Or use a microplane, I will not tell.
- 1 to 2 tablespoons soy sauce. I like Kikkoman, but use what you have.
- 1 tablespoon oyster sauce, optional but brings depth.
- 1 teaspoon brown sugar or honey, just a touch to round the edges.
- 1 tablespoon neutral oil for searing.
- 1 teaspoon sesame oil, for the finish.
- A squeeze of lemon or a splash of rice vinegar, about 1 tablespoon. Bright matters.
- Chili flakes or a small fresh chili, to taste.
- 2 spring onions, sliced. A handful of coriander if you like it.
- Optional veg add ins a handful of snap peas, thin mushrooms, or baby spinach. I toss in what is loitering in the crisper.
- Salt and black pepper, to taste.
How I cook it with a few asides
- Boil the noodles as per the packet until just shy of done. You want bendy but with a little bite. Scoop out a cup of the starchy water, then drain.
- Pat the steak dry with paper towels. Season with salt and pepper. This is where I am tempted to add too much soy now, but wait, we will add sauces later.
- Get a big skillet or wok ripping hot. Add the oil. When it shimmers, lay in half the steak in a single layer. Do not move it for about 60 to 90 seconds. Listen for that bold sizzle.
- Flip the steak, give it 30 to 60 seconds more. Remove to a plate. Repeat with the rest. It will look a little under compared to your ideal, but it will finish in the sauce. Do not worry if it looks a bit weird at this stage, it always does.
- Turn the heat to medium. Add the butter to the pan. When it foams, add the garlic and cook until just golden and fragrant, about 30 seconds. This is where I usually sneak a taste, careful though.
- Stir in soy sauce, oyster sauce, and the brown sugar. Splash in a little noodle water, 2 to 4 tablespoons, to loosen it into a glossy sauce.
- Add the drained noodles straight form the colander into the pan. Toss toss. If it looks tight, add more noodle water until everything slides.
- Return the steak and any juices. Toss for 30 to 60 seconds, just until the steak is where you like it. Finish with sesame oil, lemon, chili flakes, and most of the spring onions.
- Taste. More salt or soy if needed. Off the heat, scatter coriander and the rest of the spring onions. Eat immediately. Or stand at the stove and fork it right there, I support both choices.
Notes I scribbled after many bowls
- Thin slicing the steak is the ticket. If it is too thick, it can chew like a gym mat. Chill it 15 minutes so it is easier to slice.
- Butter browns fast. If your pan is running hot, pull it off the heat for a beat while the garlic says hello.
- I tried adding black pepper at the very start and it got a bit bitter. Better to finish with it.
- It is totally fine to make the sauce a touch sweeter if your soy is very salty. Taste as you go. I tend to think balance over rules.
Variations I actually tried
- Miso butter version: mix 1 teaspoon white miso into the butter. Savory thunder, highly recommend.
- Pepper steak vibe: crack lots of black pepper and add a splash of cream at the end. Tasty, but a bit rich for weeknights.
- Gochujang swirl: a teaspoon stirred into the sauce gives a warm, sticky heat. So good with mushrooms.
- The one that did not work: fish sauce instead of oyster sauce plus extra lemon. Too sharp, went oddly metallic. Pass.
Equipment that helps though you can totally wing it
A heavy skillet or cast iron pan gives you the best sear. I sometimes call the wok essential because the toss is fun and the heat is wild, but on second thought a large nonstick skillet does the job just fine if that is what you have. Tongs help. Chopsticks are great for tossing noodles, but two forks and a little patience work too.
If you want to nerd out on searing, this guide is great: Serious Eats pan seared steak basics. And for noodle choosing, I love browsing The Wok of Life noodle primer. Oh, and random aside, my neighbor gave me a basil plant last summer and I have kept it alive. Barely. It does not belong in this dish but it makes me far too proud.
Storage for later me
Fridge for up to 3 days in a sealed container. Reheat in a skillet with a splash of water or a nub of butter so it loosens. I think this tastes better the next day once the garlic butter settles into the noodles, but honestly, in my house it never lasts more than a day. Freezing is not my favorite for this one, the noodles get cranky.
How I like to serve it
Big bowl, extra spring onions on top, a wedge of lemon on the side. Sometimes a fried egg because I am that person. If friends drop by, I add a plate of sliced cucumbers with rice vinegar and a pinch of sugar. Family tradition on Friday is a cheeky little salad and these Garlic Butter Steak Lightning Noodles in front of a film we barely finish.
Pro tips learned the hard way
- I once tried rushing the steak into a barely warm pan and regretted it because it turned gray and sulky. Wait for heat.
- Another time I added garlic too early, and it burned, so the whole dish tasted like a campfire. Garlic goes in after the butter foams, not before.
- I salted the noodle water like pasta and then added full soy. Too much. Now I go medium salt on the water and adjust at the end.
- Do not skip saving noodle water. I thought butter alone would carry it and the sauce seized, then broke. Water keeps it silky.
FAQ since you asked
Can I use a different protein
Yup. Chicken thigh slices work great, shrimp too just cook them super fast. Tofu is lovely if you press it a bit and get a good sear.
What noodles are best
Egg noodles are my go to for chew. Udon gives a plush result. Spaghetti in a pinch, it is absolutely fine.
Is it very garlicky
Yes, in a cozy way. If you are garlic shy, start with 2 cloves, taste, then add more. Garlic can be bossy but we like her.
Can I make it gluten free
Use tamari instead of soy sauce and grab gluten free noodles. Check your oyster sauce label or swap a little fish sauce if that suits you.
Do I need a wok
No, but it is fun. A big skillet works. I said the wok was essential earlier, but if your pan gets hot and you give the steak space, you are sorted.
How do I slice the steak thinly
Partially freeze it for 15 to 20 minutes so it firms up. Sharp knife. If you want a quick refresher, this short video is handy: knife skills overview.
Can I double it
Probably, but cook the steak in batches and toss the noodles in two rounds so the pan stays hot. Heat is your mate here.
When all is said and twirled, these Garlic Butter Steak Lightning Noodles are the kind of dinner that makes a long day feel shorter. It is fast, it is flexible, and Its the kind of comforting bowl I crave even before I have finished washing the pan.
Ingredients
- 12 oz dried spaghetti or fresh egg noodles
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 4 tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp granulated sugar
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper to taste
- Optional: crushed red pepper flakes, to taste
Instructions
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1Cook the noodles according to package directions until just al dente. Reserve 1/2 cup of the pasta cooking water, drain the noodles, and set aside.
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2Season the sliced steak with salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Sear the steak in a single layer for 1–2 minutes per side until browned but not overcooked. Remove steak from the pan and set aside.
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3Reduce heat to medium. Add 2 tablespoons of butter to the same pan and melt. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn it.
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4Add the cooked noodles to the pan along with soy sauce, oyster sauce, sesame oil, sugar, and the reserved pasta water as needed to loosen the sauce. Toss to coat the noodles evenly, then stir in the remaining 2 tablespoons of butter until glossy.
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5Return the seared steak to the pan, mix gently to combine, and heat through for 1–2 minutes. Fold in sliced green onions and adjust seasoning with salt, pepper, or crushed red pepper. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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