Steak & Shrimp Stir-Fried Noodles
Easy Homemade Steak & Shrimp Stir-Fried Noodles (Healthy, Traditional Flavor)
There’s something cozy about a skillet sizzling with garlic, the steam fogging up the kitchen window, and the unmistakable aroma of soy and sesame — that’s the memory I get every time I make Steak & Shrimp Stir-Fried Noodles. This surf-and-turf noodle stir-fry has been my go-to for weeknight dinners when I want something a little special without fuss. It’s hearty enough for a Sunday family meal, quick enough for a busy weeknight, and elegant enough to bring to a casual holiday table.
Steak & Shrimp Stir-Fried Noodles blends traditional Asian flavors with a homemade, healthy twist — think tender slices of steak, plump shrimp, crisp veggies, and saucy rice noodles. Serve it when you want comfort food that still feels put-together: date night in, a crowd-pleasing dinner party, or a simple family supper.
🧂 Ingredients (serves 3–4)
- 8–10 oz (about 1/2 lb) dried wide rice noodles (or fresh flat rice noodles)
- 8 oz sirloin or flank steak, thinly sliced against the grain
- 8–10 medium shrimp, peeled, deveined, tails off
- 1½ cups mixed vegetables (e.g., bell pepper strips, shredded carrots, broccoli florets, snap peas)
- 3 green onions, cut into 1-inch pieces (reserve some for garnish)
- 2–3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil (or avocado oil)
- Optional: 1 tbsp toasted sesame oil (for finishing)
Marinade for steak:
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp shaoxing wine or dry sherry (or 1 tbsp rice vinegar + 1 tsp sugar)
- 1 tsp cornstarch
- 1/2 tsp black pepper
Sauce:
- 1/2 cup low-sodium chicken or vegetable broth
- 3 tbsp soy sauce (or coconut aminos for lower sodium)
- 2 tbsp brown sugar or honey
- 1 tbsp oyster sauce (or mushroom stir-fry sauce for vegetarian)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
To finish (optional):
- Chili crisp or red pepper flakes, to taste
- Lime wedges
- Sesame seeds
Prep time: 15–20 minutes (plus 20 minutes marinating)
Cook time: 10–12 minutes
Total time: ~40–50 minutes (including marinating)
👩🍳 Directions
- Prepare the noodles according to package directions, drain, toss with a little oil to prevent sticking, and set aside.
- Combine steak marinade ingredients in a bowl, add sliced steak, and let sit at least 20 minutes (or up to 2 hours in the fridge).
- Whisk the sauce ingredients (broth, soy, brown sugar, oyster sauce, sesame oil) in a small bowl and set aside. Mix cornstarch slurry separately.
- Heat a large wok or heavy skillet over high heat. Add 1 tbsp oil and swirl to coat. When shimmering, add steak in a single layer; sear about 1–2 minutes per side for medium-rare to medium. Remove steak and rest on a plate.
- Return the pan to high heat, add the remaining 1 tbsp oil. Add garlic and ginger; stir 20–30 seconds until fragrant.
- Add vegetables and stir-fry 3–5 minutes until they’re crisp-tender (longer for broccoli). Tip: cook dense veggies first (broccoli) then add quick-cooking ones (bell peppers, snap peas).
- Push veggies to the side, add shrimp in the cleared center; cook 1–2 minutes per side until they curl into a “C” and are opaque. Remove shrimp if they’re done early.
- Lower heat to medium-high, add noodles, steak, and sauce to the pan. Toss to combine. Pour in cornstarch slurry and cook 1–2 minutes, tossing, until sauce thickens and coats everything.
- Stir in green onions and a splash of toasted sesame oil (if using). Taste and adjust with more soy, a squeeze of lime, or a pinch of chili crisp.
- Serve hot, garnish with sesame seeds, extra green onions, and lime wedges.
Cooking tips:
- Don’t overcrowd the pan when searing steak — do it in batches if needed for a good crust.
- If your noodles stick or clump, briefly dunk them in hot water to loosen before tossing in the wok.
- Use high heat and quick tossing for that classic stir-fry texture.
💡 Tips & Variations
- Low-carb swap: Use shirataki noodles or spiralized zucchini (zoodles). If using zoodles, add them at the very end and stir-fry only 1–2 minutes.
- Gluten-free: Use tamari or coconut aminos and gluten-free oyster sauce. Check labels for broths.
- Vegan/vegetarian version: Replace steak with sliced portobello or seitan; replace shrimp with firm tofu, tempeh, or king oyster mushroom “scallops.” Use mushroom oyster sauce or hoisin + soy for umami.
- Healthier tweaks: Use less oil, swap brown sugar for a smaller amount of maple syrup or omit entirely and increase umami with a splash of fish sauce (or vegan fish sauce substitute). Add extra vegetables like bok choy, spinach, or shredded cabbage for fiber.
- Make-ahead & storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce; microwaving works but can make noodles softer. Freeze only components (sauce or cooked steak) — noodles may get mushy after freezing.
- Serving ideas: Pair with a crisp cucumber salad, steamed edamame, or a simple miso soup. Finish with pickled ginger or kimchi for contrast.
🩺 Health & Lifestyle Tie-in
This Steak & Shrimp Stir-Fried Noodles recipe packs high-quality protein from both steak and shrimp, plus a variety of vitamins and fiber if you load up on veggies. Shrimp brings heart-healthy omega-3s and vitamin B12, while lean steak provides iron and zinc. Choosing lower-sodium soy alternatives and adding more vegetables can make this dish balanced and nourishing — a small way to invest in your health. After all, eating well now can help reduce long-term health costs and keep you feeling energized for work, family, and the little joys of life.
If you’re keeping an eye on broader lifestyle costs (like health insurance or medical bills), small daily habits like cooking at home more often — swapping takeout for recipes like this — can add up to both better health and financial peace of mind.
❤️ Conclusion
If you make this Steak & Shrimp Stir-Fried Noodles, please tell me how it turned out — leave a comment or tag me in your photo. I love seeing your versions and creative swaps. Happy cooking, and may your weeknights be full of warm meals and good company!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Steak & Shrimp Stir-Fried Noodles
Ingredients
Method
- Prepare the noodles according to package directions, drain, toss with a little oil to prevent sticking, and set aside.
- Combine steak marinade ingredients in a bowl, add sliced steak, and let sit for at least 20 minutes (or up to 2 hours in the fridge).
- Whisk the sauce ingredients (broth, soy, brown sugar, oyster sauce, sesame oil) in a small bowl and set aside. Mix cornstarch slurry separately.
- Heat a large wok or heavy skillet over high heat. Add 1 tbsp oil and swirl to coat.
- When shimmering, add steak in a single layer; sear about 1-2 minutes per side for medium-rare to medium. Remove steak and rest on a plate.
- Return the pan to high heat, add the remaining 1 tbsp oil. Add garlic and ginger; stir 20-30 seconds until fragrant.
- Add vegetables and stir-fry 3-5 minutes until they’re crisp-tender (longer for broccoli).
- Push veggies to the side, add shrimp in the cleared center; cook 1-2 minutes per side until they curl into a 'C' and are opaque. Remove shrimp if they’re done early.
- Lower heat to medium-high, add noodles, steak, and sauce to the pan. Toss to combine.
- Pour in cornstarch slurry and cook 1-2 minutes, tossing, until sauce thickens and coats everything.
- Stir in green onions and a splash of toasted sesame oil (if using).
- Taste and adjust with more soy, a squeeze of lime, or a pinch of chili crisp.
- Serve hot, garnish with sesame seeds, extra green onions, and lime wedges.
