Ingredients
- Egg Noodles: (1 pound) The star of the dish, providing a comforting and satisfying base. Look for wide egg noodles for a heartier texture.
- Beef Sirloin or Ribeye: (1 pound) Choose a tender cut of beef, like sirloin or ribeye, for quick searing and maximum flavor. Cut into thin strips against the grain for tenderness.
- Butter: (½ cup, unsalted) The magic ingredient that coats the noodles in rich, creamy flavor. Unsalted allows you to control the overall saltiness of the dish.
- Olive Oil: (2 tablespoons) Used for searing the beef, providing a neutral flavor and high smoke point.
- Garlic: (2-3 cloves) Fresh garlic, minced, adds a pungent and aromatic layer to the dish, complementing both the beef and butter.
- Fresh Parsley: (¼ cup, chopped) Adds a pop of freshness, color, and a slightly peppery note to balance the richness.
- Salt: (To taste) Enhances the flavors of all the ingredients. Kosher salt is recommended for its consistent grain size.
- Black Pepper: (Freshly ground, to taste) Adds a bit of spice and depth of flavor. Freshly ground is always preferred for its brighter taste.
- Optional: Beef Broth or Dry White Wine: (¼ cup) For deglazing the pan after searing the beef, adding extra flavor to the sauce.
Instructions
- Prepare the Beef: Begin by preparing your beef. Take your pound of sirloin or ribeye and pat it dry with paper towels. This is crucial for achieving a good sear. Excess moisture will steam the beef instead of searing it. Once dry, slice the beef into thin strips, about ¼ inch thick, cutting against the grain. Cutting against the grain ensures the beef is more tender when cooked. Season the beef strips generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s the foundation of the beef’s flavor.
- Cook the Noodles: While preparing the beef, bring a large pot of salted water to a rolling boil. Adding salt to the water seasons the noodles from the inside out, enhancing their flavor. Once boiling, add the egg noodles and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, and it indicates that the noodles should be cooked through but still slightly firm to the bite. Overcooked noodles can become mushy, which is undesirable. Once cooked, drain the noodles in a colander and set aside. It’s important to drain them promptly to prevent them from continuing to cook in the hot water.
- Sear the Beef: Heat olive oil in a large skillet or cast iron pan over medium-high heat. The pan should be hot before you add the beef to ensure a good sear. You’ll know the oil is hot enough when it shimmers or a drop of water flicked into the pan sizzles immediately. Add the seasoned beef strips to the hot pan in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the pan temperature and cause the beef to steam instead of sear. If necessary, sear the beef in batches. Sear the beef for about 1-2 minutes per side, until nicely browned and cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, it’s 135-140°F (57-60°C). Use a meat thermometer to ensure accuracy if you prefer. Remove the seared beef from the pan and set aside, keeping it warm.
- Sauté the Garlic (Optional Deglazing): Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds to 1 minute, until fragrant but not browned. Be careful not to burn the garlic, as it can become bitter. If you want to deglaze the pan and add an extra layer of flavor, now is the time. Pour in the beef broth or dry white wine into the pan, scraping up any browned bits from the bottom of the pan with a spatula. These browned bits, called fond, are packed with flavor. Simmer the liquid for a minute or two, allowing it to reduce slightly and create a light sauce. This deglazing step is optional but highly recommended for enhancing the sauce.
- Butter the Noodles: In the same pan (or a separate large pot if preferred), melt the butter over low heat. Once the butter is melted and slightly sizzling, add the drained egg noodles. Toss the noodles in the melted butter until they are evenly coated and glistening. The butter should fully coat each noodle strand, creating a rich and luxurious texture. Season the buttered noodles with salt and pepper to taste. Remember that you have already seasoned the beef, so taste as you go and adjust accordingly.
- Combine and Serve: Add the seared beef strips back to the pan with the buttered noodles. Gently toss everything together to combine, ensuring the beef is evenly distributed throughout the noodles and warmed through. Finally, stir in the chopped fresh parsley for a burst of freshness and color. Serve immediately while hot. Garnish with extra fresh parsley, if desired, and perhaps a sprinkle of freshly grated Parmesan cheese for an added touch of savory flavor, although traditionally this dish is served without cheese to let the buttery beef flavor shine.
Nutrition
- Serving Size: one normal portion
- Calories: 750
- Protein: 40g