Stir-Fried Steak & Shrimp with Noodles

Short description

I created this Stir‑Fried Steak & Shrimp with Noodles recipe to bring together robust flavors of seared steak and succulent shrimp with tender noodles, vibrant veggies, and a savory sauce. It’s a quick, one‑pan dinner that satisfies every craving.

Why You’ll Love This Recipe

I love this dish because it’s fast, flavorful, and packs both steak and seafood in one satisfying meal. The combination of juicy steak, juicy shrimp, crisp vegetables, and umami sauce makes every bite exciting. It’s a weekday favorite when I’m craving restaurant-quality stir-fry without the fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• steak (flank, sirloin, or skirt), thinly sliced

• large shrimp, peeled and deveined

• noodles (lo-mein, rice noodles, or spaghetti)

• bell peppers, thinly sliced

• onion, thinly sliced

• snap peas or snow peas

• garlic, minced

• fresh ginger, minced

• soy sauce

• oyster sauce (or hoisin sauce)

• sesame oil

• vegetable oil

• brown sugar or honey

• red pepper flakes or fresh chili (optional)

• green onions, chopped

• sesame seeds (optional garnish)

directions

1. I start by cooking noodles according to package directions, then draining and setting them aside.

2. Meanwhile, I season steak slices with salt and pepper. In a hot wok or skillet, I sear the steak in batches with a drizzle of oil, cooking briefly until browned but still tender. I remove and set aside.

3. In the same pan, I add a bit more oil and cook shrimp until pink and opaque—about 1–2 minutes per side. I transfer them to the plate.

4. I add garlic and ginger, stirring until fragrant. Then I toss in onions, bell peppers, and snap peas, stir‑frying for a few minutes until crisp‑tender.

5. I return steak and shrimp to the pan, along with the cooked noodles. I pour in a sauce made from soy sauce, oyster sauce, sesame oil, and brown sugar (plus red pepper flakes if I want heat), tossing everything to coat.

6. I stir‑fry for another 2–3 minutes, ensuring all components are heated through and the noodles absorb the sauce.

7. I finish by tossing in chopped green onions and sprinkling sesame seeds for texture and brightness.

Servings and timing

I serve this for 4 people, or 2–3 with hearty appetites.

• Prep time: 10 minutes

• Cook time: 15 minutes
  Total time: approximately 25 minutes

Variations

• Protein swap: Replace shrimp with chicken or tofu for a different twist.

• Noodle change: Use rice noodles, udon, or even spaghetti depending on what I have.

• Veggie boost: Add broccoli florets, carrots, mushrooms, or baby corn for more color and nutrition.

• Sauce twist: Swap oyster sauce for hoisin or add a spoonful of peanut butter for a Thai-inspired flavor.

• Spicy version: Stir in a spoonful of chili garlic sauce or sriracha for extra heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the stir-fry in a skillet over medium heat, adding a splash of water or broth to loosen the sauce and revive the noodles.

FAQs

1. Can I prep the ingredients ahead of time?

Yes—I often slice the steak, chop veggies, and make the sauce ahead to streamline cooking.

2. How do I prevent soggy noodles?

I rinse cooked noodles under cold water and toss with a little oil—this keeps them separate and prevents clumping when stir-frying.

3. What’s the best skillet or wok to use?

I use a large nonstick skillet or carbon-steel wok for even heat and enough space to toss ingredients well.

4. Can I freeze leftovers?

I avoid freezing because shrimp can become rubbery and noodles might lose texture. I prefer to enjoy it fresh.

5. Is this dish gluten-free?

I use gluten-free soy sauce and check oyster or hoisin sauce labels. Then it’s safe for gluten-free diets.

Conclusion

This Stir‑Fried Steak & Shrimp with Noodles recipe is one of my favorite quick, flavorful weeknight meals. It comes together in under 30 minutes and combines bold tastes, vibrant veggies, and satisfying protein. Whether I’m cooking for family or enjoying a casual dinner, this stir-fry always hits the spot.