Ingredients:

  • 1.5 lbs (680g) sirloin steak, sliced thin against the grain
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1 tsp black pepper
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 12 oz (340g) wide egg noodles
  • 1/4 cup beef broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 4 tbsp unsalted butter, cold and cubed
  • 1/4 cup green onions, sliced

Instructions:

  1. Whisk the cornstarch, soy sauce, and black pepper in a bowl. Toss your thinly sliced steak in this mixture until every piece is coated. Let it sit for 10 minutes.
  2. Bring a large pot of salted water to a boil. Drop in your 12 oz of wide egg noodles and cook according to the package directions until just shy of al dente. They will finish cooking in the sauce later.
  3. Heat a drizzle of oil in your skillet over high heat until it’s shimmering. Add the steak in a single layer. Don't crowd the pan! Sear for 2 minutes per side until deep brown and crispy on the edges. Remove the steak from the pan and set aside.
  4. Reduce the heat to medium. Add the minced garlic and grated ginger to the same pan. Sauté for about 30 seconds until the fragrance hits your nose and the garlic turns pale gold.
  5. Pour in the beef broth, Worcestershire sauce, and brown sugar. Use a wooden spoon to scrape up all those brown bits (the fond) from the bottom of the pan. That is where the flavor lives!
  6. Turn the heat to low. Whisk in the cold, cubed butter one piece at a time. Keep the sauce moving until it becomes thick, glossy, and velvety.
  7. Add the cooked noodles and the seared steak (along with any juices) back into the skillet. Toss everything together for 1-2 minutes.
  8. Turn off the heat. Scatter the sliced green onions over the top. Serve immediately while the sauce is at its creamiest.