Stir-Fried Steak & Shrimp with Noodles
Creamy, juicy, and bursting with savory flavor, this Stir-Fried Steak & Shrimp with Noodles is the kind of dinner that feels special but comes together in under 30 minutes. Imagine tender slices of flank steak and plump shrimp tossed with crisp vegetables and silky rice noodles in a glossy sauce—comfort food with a speedy weeknight twist. Fun fact: combining surf and turf in a stir-fry is a great way to showcase two proteins without turning on the oven, and it’s often a crowd-pleaser at family dinners. If you love speedy dinners like our Cajun Steak Penne, you’ll appreciate how this recipe balances convenience and restaurant-style flavor. Simple, quick, and family-friendly, this dish is a winner—let’s get cooking!
What is Stir-Fried Steak & Shrimp with Noodles?
What’s in a name? Stir-Fried Steak & Shrimp with Noodles is exactly what it sounds like—but with irresistible flavor. Curious where the idea came from? Picture a late-night kitchen experiment: leftover steak, some frozen shrimp, a handful of veggies, and a packet of noodles—boom, surf-and-turf stir-fry was born. Is it fancy? A little. Is it comforting? Absolutely. And yes, it proves that “the way to a man’s heart is through his stomach.” Want to impress without fuss? Try this dish and see why it’s become a favorite for busy cooks and dinner guests alike.
Why You’ll Love This:
- Main highlight: The perfect pairing of tender flank steak and sweet, juicy shrimp delivers a textural and flavor contrast that keeps every bite interesting.
- Cost-saving: Making this at home is much cheaper than ordering takeout—use one protein you already have on hand, or buy small amounts of both for a luxurious feel without the price tag.
- Flavor builders: The soy-oyster-sesame marinade creates a glossy, umami-rich coating, while fresh garlic, bell pepper, and snap peas add brightness and crunch. Top with green onions for a fresh finish.
Compared to lighter noodle salads, this stir-fry feels more substantial—ideal for hungry families. If you liked our Crab & Shrimp Stuffed Salmon for special occasions, think of this recipe as the every-weekend version: just as tasty, much quicker. Ready to try it? You’ll love how fast it comes together.
How to Make:
Quick Overview
This recipe is straightforward: marinate briefly, sear steak, stir-fry vegetables, add shrimp, then combine with noodles and the reserved sauce. It’s simple, delicious, and satisfying—expect a pleasing mix of tender proteins, tender-crisp vegetables, and saucy noodles. Preparation takes about 10 minutes, cooking about 12 minutes, so total time is roughly 25 minutes from start to finish. The standout element is the glossy, umami-packed sauce that coats the noodles and proteins.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1/2 lb shrimp, peeled and deveined
- 2 tbsp soy sauce, low-sodium preferred
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 bell pepper, julienned (any color)
- 1 cup snap peas, trimmed
- 8 oz rice noodles, cooked according to package directions and drained
- Green onions, chopped (for garnish)
- Optional: freshly ground black pepper to taste, sesame seeds for garnish
Directions
- Prepare proteins and sauce: In a medium bowl, mix 2 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp sesame oil. Add the thinly sliced flank steak and the peeled, deveined shrimp, tossing to coat. Let them marinate for 10 minutes while you prep vegetables and cook the rice noodles.
- Heat the pan: Place a large skillet or wok over medium-high heat and add 1 tbsp olive oil. Heat until shimmering but not smoking.
- Cook the steak: Add the marinated steak slices in a single layer (work in batches if needed). Stir-fry for 3 to 4 minutes, tossing occasionally, until the edges brown but the interior is still tender. Remove steak to a plate and set aside.
- Stir-fry vegetables and garlic: In the same pan, add the minced garlic, julienned bell pepper, and snap peas. Stir-fry for about 2 to 3 minutes until vegetables are tender-crisp—bright-colored and still slightly crunchy.
- Add shrimp: Push vegetables to the side and add the marinated shrimp. Cook for 2 to 3 minutes, stirring, until the shrimp turn pink and opaque.
- Combine everything: Add the cooked rice noodles and the reserved steak back into the pan. Toss gently to combine, making sure the noodles and proteins are evenly coated with the sauce. If the mixture seems dry, add a splash of warm water or a little extra soy sauce.
- Finish and serve: Taste and adjust seasoning with pepper or a touch more soy sauce if needed. Garnish with chopped green onions and optional sesame seeds. Serve immediately.
What to Serve With:
- Light cucumber and carrot salad with a rice vinegar dressing for a fresh contrast.
- Steamed bok choy or sautéed spinach to add more greens and balance.
- A side of quick kimchi or pickled vegetables for an acidic kick.
- Drinks: chilled jasmine tea, a crisp lager, or a citrusy white wine like Sauvignon Blanc.
- For a heartier meal, serve with vegetable spring rolls or edamame sprinkled with sea salt.
Top Tips for Perfecting:
- Slice steak thin and against the grain to keep it tender; flash-searing prevents toughness.
- Marinate only 10 minutes—longer can change the texture of the shrimp.
- Cook proteins in batches to avoid overcrowding the pan and steaming instead of searing.
- Use high heat for stir-frying to get good color and quick cooking; have all ingredients prepped and nearby.
- If noodles clump, rinse them briefly with hot water and toss with a tiny drizzle of sesame oil before adding to the pan.
- Substitute brown rice noodles or lo mein noodles if rice noodles are unavailable; adjust cooking times slightly.
- Common mistake: adding sauce too early—wait until proteins are nearly done so the flavors concentrate properly.
Storing and Reheating Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the noodles and sauce well combined to maintain moisture.
Freezing: This dish doesn’t freeze well because the texture of the shrimp and noodles can degrade. If you must, freeze only cooked steak and vegetables separately (up to 1 month) and thaw slowly.
Reheating: Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce and prevent drying. Microwaving works for quick reheats—cover and heat in short bursts, stirring between intervals for even warming.
FAQs
What kind of steak works best for this stir-fry?
Flank steak is ideal because it’s flavorful and slices thinly against the grain; skirt or sirloin are good alternatives.
Can I use frozen shrimp?
Yes—thaw shrimp fully, pat dry to remove excess moisture, and then marinate. Frozen shrimp may release more water, so cook slightly longer to evaporate it.
Is oyster sauce necessary?
Oyster sauce adds a deep umami richness. For a vegetarian swap, use hoisin and a splash of soy or mushroom-based stir-fry sauce.
How do I keep the noodles from getting soggy?
Cook rice noodles to al dente per package instructions, rinse briefly in warm water, and toss with a little sesame oil to prevent sticking before stir-frying.
Can I make this spicy?
Absolutely—add sliced fresh chilies, a dash of chili garlic sauce, or a sprinkle of crushed red pepper when stir-frying the veggies.
Can I prepare parts of this ahead of time?
Yes—slice the steak, chop vegetables, and cook noodles ahead. Marinate proteins just before cooking for best texture.
Conclusion
This Stir-Fried Steak & Shrimp with Noodles is a fast, flavorful weeknight solution that feels restaurant-worthy without the fuss. With simple prep, a short cook time, and a sauce that ties everything together, it’s perfect for families and anyone craving a satisfying surf-and-turf meal at home. Give it a try, and if you want more variations and inspiration, check out this classic take on similar flavors at Steak & Shrimp Stir-Fried Noodles – NorthEast Nosh Recipes and another great version here: Steak and Shrimp Stir Fry – Oh Snap Macros. Share it with family, tweak the veggies to your taste, and enjoy a quick, scrumptious dinner tonight.
Stir-Fried Steak & Shrimp with Noodles
Equipment
- Large Skillet or Wok
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Flank steak, thinly sliced against the grain
- 0.5 lb Shrimp, peeled and deveined
- 2 tbsp Soy sauce, low-sodium preferred
- 2 tbsp Oyster sauce
- 1 tbsp Sesame oil
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 medium Bell pepper, julienned (any color)
- 1 cup Snap peas, trimmed
- 8 oz Rice noodles, cooked according to package directions and drained
- to taste Green onions, chopped (for garnish)
- to taste Freshly ground black pepper (optional)
- to taste Sesame seeds (for garnish, optional)
Instructions
- In a medium bowl, mix 2 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tbsp sesame oil. Add the thinly sliced flank steak and the peeled, deveined shrimp, tossing to coat. Let them marinate for 10 minutes while you prep vegetables and cook the rice noodles.
- Place a large skillet or wok over medium-high heat and add 1 tbsp olive oil. Heat until shimmering but not smoking.
- Add the marinated steak slices in a single layer (work in batches if needed). Stir-fry for 3 to 4 minutes, tossing occasionally, until the edges brown but the interior is still tender. Remove steak to a plate and set aside.
- In the same pan, add the minced garlic, julienned bell pepper, and snap peas. Stir-fry for about 2 to 3 minutes until vegetables are tender-crisp—bright-colored and still slightly crunchy.
- Push vegetables to the side and add the marinated shrimp. Cook for 2 to 3 minutes, stirring, until the shrimp turn pink and opaque.
- Add the cooked rice noodles and the reserved steak back into the pan. Toss gently to combine, making sure the noodles and proteins are evenly coated with the sauce. If the mixture seems dry, add a splash of warm water or a little extra soy sauce.
- Taste and adjust seasoning with pepper or a touch more soy sauce if needed. Garnish with chopped green onions and optional sesame seeds. Serve immediately.