Print it, save it, or add it to your recipe binder.
Garlic butter beef noodles with onions toss tender egg noodles with thin sirloin, sweet softened onion, and a simple soy-butter coating. There is no heavy cream sauce; a little noodle water helps the butter cling.
The beef cooks separately from the onions and returns at the end. That keeps it from spending the full onion-cooking time in the pan.
Why This Recipe Works
A small amount of neutral oil handles the hotter searing stage, while butter is added later for flavor. Garlic cooks briefly at lower heat so it does not become bitter.
Reserved noodle water loosens the pan and helps form a light coating. Add it a splash at a time instead of turning the dish into soup.
Ingredients and Preparation
- 8 ounces dry egg noodles
- 1 pound beef sirloin, thinly sliced across grain
- 1 medium onion, sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon neutral oil
- 4 garlic cloves, minced
- 2 tablespoons reduced-sodium soy sauce
- Salt and pepper, to taste
- Chopped green onions, optional
- 1/4 to 1/2 cup reserved noodle water, as needed
Beef: Slice sirloin thinly across the grain for a more tender bite. Keep the largest pieces similar in size so they cook more evenly.
Noodles: Measure the dry weight. Egg noodle shapes vary, so follow their package boiling time rather than using one fixed number for every shape.
How to Make Garlic Butter Beef Noodles with Onions
Step 1
Cook noodles by package directions. Reserve some cooking water; drain.
Step 2
Pat beef dry. Sear in oil over medium-high heat in small batches, about 2 to 4 minutes as needed. Check largest strips reach 145 degrees F; rest on clean plate at least 3 minutes.
Step 3
Lower heat; add 2 tablespoons butter and onion. Cook 5 to 8 minutes until soft. Add garlic for 30 seconds without browning.
Step 4
Add noodles, soy sauce, remaining butter, and a splash noodle water. Toss over gentle heat until coated.
Step 5
Return rested beef and juices; toss briefly to combine. Taste before adding salt. Garnish and serve.
Tips for the Best Texture
Drain noodles just before combining when possible. If they stand a while, separate them gently with a splash of hot cooking water.
Do not crowd the beef. Wet crowded slices steam instead of browning, and leaving them too long to chase color can make them tough.
Reduce the heat before adding butter and garlic. Browned steak fond is useful, but blackened butter and scorched garlic will flavor the whole pan.
Timing and Doneness
The stovetop stages can overlap with noodle boiling, so the meal generally takes about 35 minutes including slicing. Extra beef batches can lengthen the cook.
Check the largest beef strips reach 145 degrees F and allow at least a 3-minute rest. Use a thermometer rather than judging only by the browned outside, and follow any more specific label directions.
Serving Ideas and Variations
Serve with green beans, broccoli, or a crisp salad. A little black pepper and optional green onion are enough to finish the buttered noodles.
Add red pepper flakes for heat or a few drops of toasted sesame oil at serving. Keep strong additions modest so the garlic butter remains the main flavor.
For more meals with similar ingredients, try braised beef tips with tomato gravy, slow-braised beef with mushroom pan gravy.
Make-Ahead, Storage, and Reheating
Slice onion and measure the sauce ahead. Keep raw beef refrigerated separately, and cook noodles close to serving for the best texture.
Refrigerate cooked portions within 2 hours, or within 1 hour above 90 degrees F. Use shallow containers and keep at 40 degrees F or below. Use within 3 days, sooner when an ingredient was already near the end of its safe storage time. Making a new dish does not reset the age of previously cooked meat or rice.
Reheat leftovers to 165 degrees F in the center, checking more than one spot in a thick portion. Use gentle heat and a splash of water; toss carefully so noodles do not break. The USDA leftovers guide explains prompt cooling and safe reheating.
For longer storage, freeze cooled individual portions airtight for up to 2 months for quality. Thaw in the refrigerator before reheating. Noodles can soften and lean beef can be drier after thawing.
Frequently Asked Questions
Is this a creamy sauce?
Why not sear in all the butter?
Can I use stew meat?
Why slice across the grain?
Final Serving Notes
Toss the beef back in only at the end and serve while the noodles are hot. A little starchy water and careful heat control keep the sauce simple and glossy.
Garlic Butter Beef Noodles with Onions
Egg noodles tossed with thin sirloin, softened onions, garlic butter, and a light soy pan sauce.
Prep: 15 min | Cook: 20 min | Total: 35 min
Servings: 4 servings
Ingredients
- 8 ounces dry egg noodles
- 1 pound beef sirloin, thinly sliced across grain
- 1 medium onion, sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon neutral oil
- 4 garlic cloves, minced
- 2 tablespoons reduced-sodium soy sauce
- Salt and pepper, to taste
- Chopped green onions, optional
- 1/4 to 1/2 cup reserved noodle water, as needed
Instructions
- Cook noodles by package directions. Reserve some cooking water; drain.
- Pat beef dry. Sear in oil over medium-high heat in small batches, about 2 to 4 minutes as needed. Check largest strips reach 145 degrees F; rest on clean plate at least 3 minutes.
- Lower heat; add 2 tablespoons butter and onion. Cook 5 to 8 minutes until soft. Add garlic for 30 seconds without browning.
- Add noodles, soy sauce, remaining butter, and a splash noodle water. Toss over gentle heat until coated.
- Return rested beef and juices; toss briefly to combine. Taste before adding salt. Garnish and serve.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
Rate This Recipe
Average Rating: 0 (0 votes)
