As you prepare the steak, pat it dry, then slice it. Make sure you steak into thin strips if you want a faster cooking time and more surface area for browning. Sprinkle salt and pepper, or any other preferred seasonings, on each side. A short wait of around ten minutes before cooking helps the flavors settle.

Grab a large skillet over medium-high heat. Warm a bit of oil in a large skillet, then cook the steak. You’ll want to see it turn a nice brown color. That’s your sign that you’re sealing in the juices. If you see moisture pooling, raise the heat a little. Too much moisture means you’re steaming instead of searing.

Keep flipping each piece to ensure even browning. Once you have a sizzling steak, reduce the heat and let the center reach your desired level of doneness. For medium-rare, aim for around 3-4 minutes per side, but feel free to cook it longer if you prefer well-done. Once browned on both sides, remove the steak from the skillet and set it aside on a plate.

With the steak out of the pan, reduce the heat slightly. Drop in a tablespoon or two of butter. Let it melt and swirl it around the pan. Add a bit more butter if you like a little extra butter. Next, toss in the garlic. That means you’ll sauté garlic until it’s fragrant. Be careful not to burn it, or you’ll end up with a bitter taste.

Add soy sauce to deepen the flavor. Stir gently, scraping up any browned bits from the bottom of the pan. This step releases a lot of flavor. The sauce should look glossy. This is your garlicky butter sauce, the backbone of the dish. At this point, some cooks add chili flakes for spice. Others might add a tiny bit of lemon juice for a fresh tang. Feel free to experiment.

While your sauce comes together, you’ll also want to cook the noodles if you haven’t already. Pick your preferred type, and follow the instructions on the package. You might have instructions telling you to boil them for 5-7 minutes, or if you’re using rice noodles, you might soak them in warm water. Noodles according to the package is key. Once done, you should have noodles cooked and drained, so they’re ready for the next step.

With your sauce simmering and noodles ready, it’s time to put it all together. Slide your steak back into the pan. This means you return the steak to the sauce, letting the pieces soak up the butter. Then add the cooked noodles. Gently stir so the noodles are coated in the garlic butter. You want them to glisten. If needed, drizzle in more soy sauce or butter to get the right consistency. By the end, your noodles and steak should be well-blended. Remove from heat.