Description
A deliciously savory stir-fry with tender steak, succulent shrimp, and perfectly cooked noodles. This hearty dish combines a mix of savory sauce and fresh vegetables for a satisfying, one-pan meal.
Ingredients
For the Steak & Shrimp Stir-Fried Noodles:
- 8 oz (225g) beef sirloin or flank steak, thinly sliced against the grain
- 8 oz (225g) shrimp, peeled and deveined
- 8 oz (225g) fresh or dried egg noodles (or any noodle of your choice)
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste (optional, adjust to desired spice level)
- 1 tablespoon cornstarch (for coating the beef)
For Garnish:
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- Fresh cilantro leaves (optional)
Instructions
Start by preparing the steak. Slice it thinly against the grain, which will help make the beef tender and easy to eat. Place the sliced steak in a bowl and coat it lightly with cornstarch. The cornstarch helps to give the beef a nice sear while also helping thicken the sauce later.
For the shrimp, peel and devein them if needed. Set both the steak and shrimp aside as you prepare the rest of the ingredients.
Bring a large pot of water to a boil. Add a pinch of salt to the water, and cook the noodles according to the package instructions. Once the noodles are cooked, drain them and set aside. Toss the cooked noodles with a little bit of sesame oil to prevent them from sticking together.
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and chili paste (if using). This will be the sauce that brings all the ingredients together, so make sure to taste it and adjust the flavors to your liking—add more sugar if you want a sweeter sauce, or more soy sauce for extra saltiness.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the steak slices in a single layer. Let them sear for 2-3 minutes without stirring to get a nice brown crust. Once seared, flip the steak and cook for another minute or two. Remove the steak from the wok and set it aside.
In the same wok, add the shrimp and stir-fry them for about 2-3 minutes, or until they turn pink and are fully cooked. Once done, remove the shrimp from the wok and set them aside with the steak.
In the same wok, add the sliced onion, red bell pepper, and carrot. Stir-fry the vegetables for about 3-4 minutes, or until they’re tender-crisp. Add the minced garlic during the last minute of cooking to avoid burning. The garlic will release a fragrant aroma, adding depth to the dish.
Add the cooked noodles to the wok with the vegetables. Pour the sauce over the noodles and toss everything together, making sure the noodles are evenly coated. Add the cooked steak and shrimp back into the wok, stirring gently to combine all the ingredients. Stir-fry everything for another 2-3 minutes to ensure the noodles are heated through and the flavors are well combined.
Once everything is well-mixed and heated through, remove the wok from the heat. Transfer the stir-fried noodles to serving plates and garnish with sliced green onions, sesame seeds, and fresh cilantro leaves (optional).
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 500-600 kcal
- Fat: 18-22g
- Carbohydrates: 60-70g
- Protein: 35-40g