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.
Servings: 4 servings
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish doesn’t freeze well because the texture of the shrimp and noodles can degrade.