Serve hot over mashed potatoes, rice, or buttered noodles.
Garnish with fresh herbs like parsley or thyme for a touch of color.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to retain tenderness.
Variations
Add mushrooms or bell peppers for extra flavor and texture.
Stir in a splash of red wine for a deeper, richer sauce.
Swap soy sauce for balsamic vinegar to add a slightly tangy note.
FAQ
Q: Can I use a slow cooker instead of stovetop?
A: Yes! Brown the steak first, then transfer to a slow cooker with all ingredients. Cook on low for 6–8 hours until tender.
Q: How do I make the sauce creamier?
A: Stir in a splash of heavy cream or a spoonful of sour cream just before serving.
