Worcestershire sauce transforms thin beef strips and mushrooms into something deep and savory in one skillet. The sauce clings to everything, building rich flavor with minimal fuss. Dinner is ready in thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 540 calories a serving, 53 g protein, 10 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season 12 ounces of thinly sliced beef with salt and pepper, then add half to the pan and let it sear without stirring for two minutes until the edges brown.2 min
2. Stir the beef, cook another minute, then transfer to a plate. Cook the remaining beef the same way and set aside.2 min
3. Add 1 tablespoon oil and 1 tablespoon butter to the pan, then add 10 ounces of sliced mushrooms with a pinch of salt. Sauté until golden and any liquid has evaporated, about five minutes.5 min
4. Add 3 minced garlic cloves and stir until fragrant, about thirty seconds. Return the beef and its juices to the pan, add 2 tablespoons worcestershire sauce, and toss everything to coat evenly.1 min
5. Cook until the sauce thickens slightly and coats the beef and mushrooms, about one minute. Taste and adjust salt and pepper, then serve over rice or egg noodles.1 min

Note Swap the beef for chicken breast if you prefer. Leftovers keep for three days in the refrigerator and reheat well on the stovetop. Serve over buttered egg noodles, rice, or mashed potatoes to catch the sauce.