Description
Tender beef and succulent shrimp stir-fried with crisp veggies and rice noodles in a savory Asian-inspired sauce—ready in under 30 minutes.
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)
Instructions
Mix soy sauce, oyster sauce, and sesame oil in a bowl. Add steak and shrimp to marinate for 10 minutes.
Heat olive oil in a large skillet or wok over medium-high heat.
Stir-fry steak for 3–4 minutes until browned, then remove and set aside.
In the same pan, sauté garlic, bell pepper, and snap peas for 2–3 minutes.
Add shrimp and cook for 2–3 minutes until pink and opaque.
Return steak to the pan and add cooked noodles. Toss to coat evenly and heat through.
Garnish with chopped green onions and serve hot.
Notes
Use udon or lo mein noodles if rice noodles aren’t available.
Add chili flakes or sriracha for a spicy kick.
Prep ingredients in advance to make cooking faster.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
