Name: Stir-Fried Steak & Shrimp with Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb flank steak, thinly sliced; ½ lb shrimp, peeled and deveined; 2 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp sesame oil; 1 tbsp olive oil; 2 cloves garlic, minced; 1 bell pepper, julienned; 1 cup snap peas; 8 oz rice noodles, cooked; Green onions, chopped (for garnish)

Why You’ll Love This Recipe

I love this recipe for its bold flavors and quick prep time. The combination of juicy steak, plump shrimp, crunchy vegetables, and slurp-worthy noodles makes it a complete and satisfying dish. It’s a one-pan meal that hits all the right notes—umami, savory, and just a little bit sweet.

ingredients

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

1 lb flank steak, thinly sliced
1/2 lb shrimp, peeled and deveined
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp olive oil
2 cloves garlic, minced
1 bell pepper, julienned
1 cup snap peas
8 oz rice noodles, cooked
Green onions, chopped (for garnish)

directions

I start by mixing the soy sauce, oyster sauce, and sesame oil in a bowl. I add the sliced steak and shrimp to this marinade and let them soak for about 10 minutes.

While they marinate, I heat olive oil in a large skillet or wok over medium-high heat.

I add the marinated steak to the hot pan and stir-fry it for 3 to 4 minutes until it’s browned. I then remove it from the pan and set it aside.

In the same pan, I sauté the garlic, bell pepper, and snap peas for 2 to 3 minutes, just until the vegetables are tender-crisp.

Next, I add the shrimp to the pan and cook them for 2 to 3 minutes until they’re pink and cooked through.

I return the steak to the pan and add the cooked rice noodles. I toss everything together until the noodles are evenly coated with the sauce and everything is heated through.

To finish, I garnish with chopped green onions and serve immediately.

Servings and timing

This recipe yields 4 servings.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: 430 kcal per serving

Variations

Sometimes I swap the shrimp for scallops or the steak for chicken, depending on what I have. I also like adding other vegetables like carrots, mushrooms, or baby corn for extra color and crunch. A dash of chili flakes or sriracha adds some heat when I’m in the mood for spice.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or soy sauce to keep the noodles moist. The microwave works too, but I prefer the skillet for better texture.

FAQs

Can I use other types of noodles?

Yes, I often use udon, lo mein, or even spaghetti when rice noodles aren’t available.

Do I have to marinate the steak and shrimp?

While not strictly necessary, the marinade adds great flavor in a short amount of time. I recommend it.

Can I make this dish ahead of time?

It’s best fresh, but I sometimes prep the ingredients and sauces ahead so cooking takes just minutes.

What’s a good vegetarian alternative?

Tofu or tempeh work well in place of the steak and shrimp, and they absorb the sauce nicely.

How do I keep the noodles from sticking?

I rinse the rice noodles after cooking and toss them with a little sesame oil to prevent sticking.

Conclusion

Stir-fried steak and shrimp with noodles is my go-to dish when I want something quick, tasty, and a little special. It’s packed with fresh ingredients and bold flavors that come together in just minutes—perfect for when I crave a restaurant-quality meal at home.