• 1 medium sweet onion thinly sliced
  • 3 1/2 tablespoons unsalted butter divided
  • pinch of kosher salt
  • pinch of granulated sugar
  • 1/4 cup red wine divided
  • 1 pound flank steak fat trimmed and cut into thin 1 inch pieces against the grain
  • kosher salt and pepper to taste
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1/2 teaspoon fresh rosemary minced
  • 1/2 teaspoon fresh thyme minced
  • 1/4 cup steak sauce
  • 1 1/2 cup beef stock
  • No Yolks Broad Noodles prepared
  • 1 tablespoon parsley chopped fine for garnish (optional)


  • Place onion and 1 1/2 tablespoons of the butter in a large skillet over medium heat. Add the salt and sugar and stir constantly for about 25 minutes until browned. Add a splash of the red wine to the pan to deglaze, scrapping off any browned bits from the bottom. Spoon onto a plate and set aside. Wipe out the pan.
  • While the onions are cooking, season the beef with the salt and the pepper. Toss in the flour. Add the vegetable oil to the pan after the onions are done cooking over medium-high heat. Add the meat and press down. Allow to brown and flip, about 4 minutes. Continue to cook until about 3/4 of the way done. Transfer to a plate and set aside.
  • Add to the pan the remaining butter, the garlic and the fresh herbs. Cook for 2-3 minutes until fragrant over medium heat. Add the onions back into the pan. Sprinkle in the remaining flour and cook for 2 minutes, whisking the ingredients together.
  • While the onions and the flour cooks, mix together the steak sauce and beef stock in a small bowl.
  • Add the remaining wine to the pan and deglaze, scrapping any browned bits off the bottom. Whisk in the sauce mixture slowly until combined. Bring to a simmer and simmer for 5 minutes until thickened.
  • Add the beef back into the pan for another 5 minutes to cook through. Serve over No Yolks Broad Noodles or mix the cooked noodles into the pot and coat with the sauce.


  1. We really recommend the flank steak as notated above, it is just a really tender cut of beef.
  2. You can spoon the Beef Tips onto the noodles or you can mix the noodles into the mixture itself.
  3. I do not recommend freezing this recipe, the noddles will get soggy when defrosting.
  4. Make sure you press you beef down to brown it really helps the texture.


Calories: 230kcal | Carbohydrates: 8g | Protein: 18g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 323mg | Potassium: 438mg | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 3.5mg | Calcium: 31mg | Iron: 1.8mg