Ingredients:
500g flank steak or sirloin, sliced thinly
1 cup mushrooms, sliced
2 cups beef broth
1 tablespoon soy sauce
1 tablespoon butter
1 teaspoon garlic powder
2 cups egg noodles, cooked
Salt and pepper to taste
Directions:
In a large skillet, melt butter over medium-high heat. Add the sliced steak and cook until browned. Remove the steak and set it aside.
In the same skillet, add the sliced mushrooms and sauté until soft. Stir in the garlic powder and beef broth, scraping up any brown bits from the pan. Bring the broth to a simmer, then return the steak to the pan. Add soy sauce and season with salt and pepper.
Simmer for 10–15 minutes, allowing the gravy to thicken.
Cook the egg noodles according to the package directions, then drain and add them to the skillet. Stir to combine, making sure the noodles are well-coated in the savory gravy.
Serve hot and enjoy this rich and tender beef and noodles dish!