Description
Tender flank steak strips are quickly seared and combined with sautéed bell peppers and onions, then tossed with egg noodles in a smoky, tangy barbecue sauce for a delicious and satisfying fusion of classic comfort food with bold barbecue flavors.
Ingredients
Meat and Protein
- 1 lb (450 g) flank steak, thinly sliced
Pasta
- 8 oz (225 g) egg noodles
Vegetables
- 1 red bell pepper, sliced
- 1 small onion, sliced
- Green onions, sliced for garnish
Sauces and Oils
- 1 tbsp olive oil
- ½ cup barbecue sauce
- 2 tbsp soy sauce
Seasonings
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Cook Noodles: Cook the egg noodles according to the package directions until al dente. Drain and set aside to keep warm.
- Sear Steak: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced flank steak with garlic powder, salt, and black pepper. Cook the steak strips for 2 to 3 minutes per side until browned but still tender. Remove steak from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced red bell pepper and onion. Sauté them until they become tender and slightly caramelized, about 5 minutes.
- Combine Steak and Sauce: Return the cooked steak strips to the skillet with the sautéed vegetables. Stir in the barbecue sauce and soy sauce, mixing well to coat everything in the smoky sauce.
- Toss with Noodles: Add the cooked egg noodles to the skillet and toss everything together until the noodles are evenly coated and heated through.
- Garnish and Serve: Remove from heat and garnish with sliced green onions before serving hot.
Notes
- You can use your favorite barbecue sauce to customize the flavor to your liking.
- Be careful not to overcook the steak to maintain its tenderness.
- This dish pairs wonderfully with a fresh side salad for a well-rounded meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
