Description
This Steak & Shrimp Stir-Fried Noodles recipe is a quick, protein-packed stir-fry with juicy shrimp, tender steak, and saucy noodles tossed in a garlicky, savory-sweet sauce—perfect for a satisfying weeknight dinner or better-than-takeout meal at home.
Ingredients
- For the Stir-Fry:
- 8 oz steak (sirloin or flank), thinly sliced against the grain
- 8 oz shrimp, peeled and deveined
- 8 oz lo mein, ramen, or spaghetti noodles, cooked and drained
- 2 tbsp vegetable oil (divided)
- Salt and pepper to taste
- 2 green onions, sliced
- Optional stir-fry veggies: sliced bell peppers, carrots, snap peas, etc.
- For the Stir-Fry Sauce:
- 3 tbsp soy sauce
- 1½ tbsp oyster sauce or hoisin sauce
- 1 tbsp brown sugar or honey
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Optional Garnish:
- Red pepper flakes
- Sesame seeds
- Lime wedges
Instructions
-
Cook the noodles according to the package directions. Drain and set aside.
-
Make the sauce: In a bowl, whisk together soy sauce, oyster (or hoisin) sauce, brown sugar, sesame oil, garlic, and ginger. Set aside.
-
Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add steak slices, season with salt and pepper, and cook until browned (2–3 minutes). Remove and set aside.
-
Add another ½ tbsp of oil to the pan and cook shrimp until pink and opaque, about 1–2 minutes per side. Remove and set aside.
-
If using veggies, add them now with the remaining oil and sauté for 2–3 minutes until tender-crisp.
-
Return steak and shrimp to the pan, add cooked noodles and stir-fry sauce. Toss everything together and cook for 1–2 minutes until well combined and heated through.
-
Garnish with green onions, sesame seeds, and optional chili flakes or lime wedges. Serve hot.
Notes
- Use thawed, dry shrimp for best browning.
- Thin steak slices cook quickly—avoid overcooking.
- Add sriracha or chili garlic sauce for extra heat.
- Use pre-cooked noodles to save time—just don’t over-soften them.
