A thick, tangy sauce made from steak sauce, vinegar, and butter coats tender beef strips and coats pasta in minutes. This shelf holds just one thing, so we build a quick weeknight dinner with what you already have at home.

Serves 2. 25 minutes, 20 at the stove.

About 980 calories a serving, 76 g protein, 66 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 ounces pasta. Stir and cook until al dente according to package directions while you prepare the beef.10 min
2. Slice 12 ounces beef sirloin against the grain into thin strips, season with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat, add beef in a single layer, and let it sear undisturbed for two minutes until browned on one side.
3. Stir the beef and cook until the other side browns and the meat is medium-rare, about two more minutes, then push it to the side of the pan.2 min
4. Add 2 cloves minced garlic to the empty side of the pan and cook until fragrant, about thirty seconds, stirring to combine with the beef.
5. Pour 1/2 cup steak sauce into the pan, add 2 tablespoons butter, and stir everything together until the butter melts and the sauce coats the beef, about one minute.1 min
6. Drain the pasta and add it to the pan, toss until the sauce coats every strand and everything is heated through, about one minute.1 min

Note Swap beef for pork loin or chicken breast if you prefer. Leftovers keep refrigerated for two days; reheat gently in a skillet with a splash of water. Serve with a green vegetable or a sharp salad to cut the sweetness of the sauce.