Description

A quick and indulgent weeknight meal featuring tender steak tossed in garlic butter and served over ‘lightning’ noodles—ready in under 20 minutes for maximum flavor with minimal fuss.

Ingredients

Units Scale

8 oz (225 g) linguine or spaghetti (‘lightning noodles’ means quick‑cook pasta)
8 oz (225 g) flank steak or sirloin, thinly sliced
3 tbsp unsalted butter, divided
4 cloves garlic, minced
1 tbsp soy sauce
1 tsp Worcestershire sauce (optional)
1/2 tsp chili flakes (optional, for a kick)
2 green onions, sliced
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (optional garnish)

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Instructions

Cook pasta in salted boiling water according to package for al dente; drain, reserving ¼ cup cooking water.
Meanwhile, season steak slices with salt and pepper.
In a large skillet over medium‑high heat, melt 1 tbsp butter. Add steak in a single layer; sear 2–3 minutes per side until just cooked. Transfer to a plate.
Add remaining 2 tbsp butter to skillet. Once melted, sauté garlic until fragrant, about 30 seconds.
Stir in soy sauce, Worcestershire sauce, and chili flakes if using.
Return steak to skillet. Toss in cooked pasta, adding reserved pasta water a splash at a time to create a silky sauce.
Cook and toss 1–2 minutes until noodles are coated and everything is heated through.
Remove from heat. Stir in green onions.
Serve immediately, garnished with fresh parsley if desired.

Notes

‘Lightning noodles’ refers to any quick‑cook pasta like angel hair, linguine, or spaghetti—you can swap based on preference.
Use thin steak slices—freezing steak for 15 minutes beforehand makes slicing easier.
Add veggies such as spinach or bell peppers for extra color and nutrition.
Make it richer with a splash of cream or grated Parmesan.
Leftovers can be refrigerated for up to 2 days; reheat gently on the stove with a splash of water or broth.

Nutrition

Serving Size: 1 plate (about 1⅓ servings)
Calories: 550 kcal
Sugar: 2 g
Sodium: 680 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 95 mg