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Steak & Shrimp Stir-Fried Noodles

A cozy, delicious stir-fried noodle dish featuring tender steak, succulent shrimp, and crisp vegetables, perfect for a weeknight dinner or a special occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 550
Ingredients Method Notes

Ingredients
  

Noodles and Protein
  • 8-10 oz 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
Vegetables and Aromatics
  • 1.5 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
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)
Garnish and Serving
  • Chili crisp or red pepper flakes, to taste Optional
  • Lime wedges Optional
  • Sesame seeds Optional

Method
 

Preparation
  1. Prepare the noodles according to package directions, drain, toss with a little oil to prevent sticking, and set aside.
  2. 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).
  3. Whisk the sauce ingredients (broth, soy, brown sugar, oyster sauce, sesame oil) in a small bowl and set aside. Mix cornstarch slurry separately.
Cooking
  1. Heat a large wok or heavy skillet over high heat. Add 1 tbsp oil and swirl to coat.
  2. 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.
  3. Return the pan to high heat, add the remaining 1 tbsp oil. Add garlic and ginger; stir 20-30 seconds until fragrant.
  4. Add vegetables and stir-fry 3-5 minutes until they’re crisp-tender (longer for broccoli).
  5. 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.
  6. Lower heat to medium-high, add noodles, steak, and sauce to the pan. Toss to combine.
  7. Pour in cornstarch slurry and cook 1-2 minutes, tossing, until sauce thickens and coats everything.
  8. Stir in green onions and a splash of toasted sesame oil (if using).
  9. Taste and adjust with more soy, a squeeze of lime, or a pinch of chili crisp.
Serving
  1. Serve hot, garnish with sesame seeds, extra green onions, and lime wedges.

Notes

Don't overcrowd the pan when searing steak; do it in batches if needed for a good crust. If 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.