Ingredients
Scale
- 1 lb (450g) beef sirloin or flank steak, sliced thin
- 8 oz (225g) egg noodles or pasta of choice
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 cup heavy cream or coconut cream (for a dairy-free option)
- 2 tablespoons cream cheese (optional for extra creaminess)
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Start by slicing the beef thinly against the grain to ensure tenderness. Cook the noodles according to package instructions and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef and cook until browned, about 2-3 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add remaining olive oil and sauté the chopped onion and minced garlic until fragrant and translucent. Stir in the beef broth, soy sauce, and Dijon mustard. Bring to a simmer.
- Reduce heat to low, then add the heavy cream and cream cheese, stirring until the sauce is smooth and creamy. Return the cooked beef to the skillet, mixing well. Add cooked noodles and toss to combine. Season with salt and pepper to taste.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or milk to loosen the sauce.
- For added flavor, garnish with chopped parsley or chives and serve with a side salad or steamed vegetables.
- Adjust the amount of cream and broth to modify the sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains dairy, adaptable for dairy-free
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 520 kcal Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg