Steak & Shrimp Stir-Fried Noodles

Have you ever come home craving something warm, a little bit fancy, and wildly comforting all at once — like the kind of meal that makes you sigh in relief the minute you take the first bite? I remember a rainy evening when I tossed together steak and shrimp with a handful of veggies and noodles, and my kitchen smelled like a tiny restaurant for twenty minutes. If you’re a beginner who feels nervous about juggling meat and seafood in one pan, I hear you — that’s a common worry. I promise this Steak & Shrimp Stir-Fried Noodles recipe is straightforward, forgiving, and perfect for a weeknight that needs to feel special without stress.

A Quick Look at This Steak & Shrimp Stir-Fried Noodles Recipe

This dish centers on tender slices of steak and plump shrimp, tossed with egg or rice noodles and crisp-tender vegetables. A simple sauce of soy, oyster, and sesame oil gives it savory depth without a fuss. It’s a great one-pan dinner that’s both comforting and quick — ready in about 20–30 minutes if you prep ahead. Perfect for home cooks and beginners because the steps are few and flexible, and you can easily swap vegetables or noodles. Keep reading for tips that make it even easier and more delicious than you might expect.

Ingredients You’ll Need for Steak & Shrimp Stir-Fried Noodles

Essentials

• 8 oz noodles — egg noodles or rice noodles (pick your favorite; see substitutions below)
• 200 g steak — flank steak or sirloin, sliced thinly against the grain
• 200 g shrimp — peeled and deveined (medium or large)
• 2 tablespoons vegetable oil — or another neutral high-heat oil
• 3 cloves garlic — minced
• 1 bell pepper — thinly sliced (any color)
• 1 cup broccoli florets — bite-sized pieces
• 3 tablespoons soy sauce — regular or low-sodium to taste
• 1 tablespoon oyster sauce — adds umami and a touch of sweetness
• 1 tablespoon sesame oil — for finishing and flavor
• Salt and pepper — to taste
• Green onions — thinly sliced for garnish

Optional add-ons

• A handful of bean sprouts — added at the end for crunch
• Sesame seeds — toasted and sprinkled on top
• Crushed red pepper flakes or a small drizzle of chili oil — for heat
• A squeeze of lime — brightens the whole dish right before serving
• Thinly sliced carrots, snap peas, or baby corn — for extra color and texture
• A small splash of rice vinegar — if you like a touch of acidity in the sauce

Substitutions and shortcuts

• Noodles: If you don’t have egg noodles, use rice noodles or even spaghetti in a pinch. Fresh noodles cook faster; dried noodles need a bit more time.
• Steak: Sirloin and flank work well; skirt steak is fine too. If you prefer, use thinly sliced beef from the supermarket labeled for stir-fry. For a shortcut, buy pre-sliced beef.
• Shrimp: Frozen shrimp that’s been thawed is perfectly fine. Pat it dry before cooking to get a nice sear.
• Oyster sauce: If you can’t find oyster sauce, use hoisin mixed with a splash of soy, or add a little extra soy and a pinch of brown sugar. No alcohol ingredients included.
• Sesame oil: If you don’t have sesame oil, a little toasted sesame paste stirred in or just omit it; the dish will still be tasty.
• Quick-ready veggies: Use a pre-cut stir-fry vegetable mix from the store to save prep time.
• One-pan shortcut: Use pre-cooked rotisserie steak or leftover roast beef and briefly warm it through at the end to cut cooking time.

How to Make Steak & Shrimp Stir-Fried Noodles Step-by-Step

Before you start: set up mise en place. Slice your steak thinly across the grain, peel and devein shrimp if needed, mince garlic, slice bell pepper, and break broccoli into small florets. Have the sauce mixed together in a small bowl (soy sauce, oyster sauce, sesame oil) so it’s ready to go. This saves time and keeps the cooking fast.

1. Cook the noodles

   • Bring a pot of salted water to a boil and cook the noodles according to the package instructions. For egg noodles, aim for just al dente because they’ll finish in the pan. If using rice noodles, follow the package closely—soak or briefly boil them until pliable but not mushy. Drain and toss with a small drizzle of neutral oil so they don’t clump. Set them aside while you cook the proteins and vegetables.

2. Heat the pan

   • Heat a large pan or wok over medium-high to high heat until it’s quite hot. Add 1 tablespoon of vegetable oil and swirl to coat. A hot pan gives a quick sear that keeps textures clean and bright.

3. Cook the steak

   • Add the thinly sliced steak in a single layer — don’t crowd the pan or it will steam instead of searing. Stir-fry the steak for about 2–3 minutes until browned on the edges and just cooked through. If your slices are thin, they’ll cook fast. Transfer the steak to a plate and tent with foil to keep warm.

4. Cook the shrimp

   • Add the remaining tablespoon of oil to the hot pan. Add the shrimp and spread them in a single layer. Cook for 2–3 minutes, flipping once halfway, until they turn pink and opaque. Shrimp cook very quickly; overcooking makes them rubbery. Remove the shrimp to the plate with the steak.

5. Stir-fry the aromatics and vegetables

   • Reduce heat slightly to medium-high and add a touch more oil if the pan looks dry. Add the minced garlic and stir for about 20–30 seconds until fragrant — don’t let it burn. Add the sliced bell pepper and broccoli florets and stir-fry for 2–3 minutes until they’re tender-crisp. You want them bright and slightly crunchy, not mushy.

6. Combine noodles and sauce

   • Add the cooked noodles into the pan with the vegetables. Pour the soy sauce, oyster sauce, and sesame oil over the noodles. Toss quickly with tongs or chopsticks to coat everything evenly. The noodles should take on a glossy, saucy sheen without becoming soupy.

7. Return steak and shrimp to the pan

   • Slide the cooked steak and shrimp back into the pan and toss gently to combine. Heat everything together for another 30–60 seconds so the flavors meld. Taste and season with salt and pepper as needed. If the dish needs a little more savory depth, add a splash more soy; for brightness, a squeeze of lime helps.

8. Plate and garnish

   • Serve the stir-fried noodles onto plates or a family-style platter. Garnish generously with sliced green onions and toasted sesame seeds if you like. Enjoy right away — this dish is best fresh when the noodles are lively and the veggies still have a little bite.

Tips for timing and heat control

• Work fast on high heat but keep an eye on the garlic so it doesn’t burn.
• If your pan isn’t big enough, cook proteins in batches to avoid overcrowding.
• If the noodles stick or the pan gets sticky, sprinkle a tablespoon of water and toss to loosen; the high heat will produce steam that helps distribute the sauce.

Common Mistakes to Avoid

Cooking stir-fry is fast and fun, but a few small missteps can throw off texture or flavor. Below are common pitfalls I see at home and how to skip them.

Mistake 1: Overcrowding the pan

When you crowd meat or shrimp into the pan, they release moisture and steam instead of searing. That leads to grey, pale meat and soggy edges. Cook in batches if your pan isn’t large enough, and give each piece space so it can brown quickly.

Mistake 2: Overcooking the shrimp or steak

Both proteins cook quickly. Shrimp become rubbery when overcooked, and thin steak slices can dry out fast. Watch the clock — shrimp are done when they turn pink and opaque, usually 2–3 minutes. Steak should be browned on the edges but still juicy. Pull them from the pan a touch earlier than you think; they’ll finish as you toss everything together.

Mistake 3: Adding sauce too early or too much liquid

If you add lots of sauce while the pan is still crowded or the heat is too low, the dish can become watery. Mix your sauces in advance, add them once the noodles are in the pan, and toss quickly over high heat so the sauce coats everything without making a soupy mess.

Serving Suggestions for Steak & Shrimp Stir-Fried Noodles

This dish stands on its own as a satisfying meal, but a few small sides and simple touches make it feel even cozier and more complete.

A few easy ways to serve and enjoy it:

• Keep the meal bright with crisp, fresh accompaniments like a simple cucumber salad, lightly dressed with rice vinegar and sesame oil.
• Add textural contrast with pickled vegetables or a crunchy cabbage slaw.
• Offer easy sides for guests, such as steamed edamame or a miso soup for a light starter.

Light salads and sides

Try a quick cucumber salad: thinly sliced cucumber, rice vinegar, a pinch of sugar, and a few sesame seeds. It’s refreshingly crisp and complements the savory noodles.

Vegetable-forward pairings

Steamed or blanched greens like bok choy, gai lan, or spinach make a gentle, healthy side. A splash of soy and a little garlic on the greens ties their flavor to the main dish.

Leftovers and make-ahead tips

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving for long periods as noodles can dry out.

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Conclusion

I love how this Steak & Shrimp Stir-Fried Noodles recipe feels like a little celebration that happens in one pan — it’s cozy, forgiving, and quick enough for weeknights. If you’re nervous about cooking steak and shrimp together, remember the secret is high heat, quick cooking, and a bit of mise en place. Try swapping vegetables or using your favorite noodles to make it your own, and don’t be afraid to experiment with small tweaks.

If you’d like another take or inspiration for seasoning and macros-friendly versions, check out this helpful external recipe for ideas and variations: Steak and Shrimp Stir Fry – Oh Snap Macros. I’d love to hear how your version turns out — leave a note or photo when you try it.

FAQs About Steak & Shrimp Stir-Fried Noodles