Steak and Shrimp Stir Fry

Steak and shrimp stir fry with noodles is a dynamite crowd-pleaser that comes together in just half an hour. It is the kind of vibrant weeknight dinner I reach for when I want bold flavors and the satisfaction of both surf and turf on my plate. This recipe is ready in just five steps and is packed with crisp vegetables and a savory sauce that clings to each strand of noodle.

I first whipped up this dish when I was craving takeout but wanted something fresher. It immediately became my backup plan whenever I needed something quick that still tasted special.

Ingredients

• Steak such as sirloin or flank: provides richness and flavor Choose a cut with some marbling for juiciness
• Shrimp: add a light briny sweetness I look for wild-caught for better texture
• Noodles like rice or egg noodles: are the perfect base Check labels if you want gluten free
• Vegetable oil: keeps everything from sticking and helps with high heat searing
• Bell pepper: brings color and slight sweetness Red or yellow peppers are my favorite here
• Broccoli florets: add crunch and absorb sauce Choose dense heads with bright green color
• Carrot: gives subtle sweetness and beautiful ribbons A medium carrot with firm texture works best
• Green onions: finish everything with their fresh bite Pick stalks with crisp white and green sections
• Garlic and ginger: provide depth and warmth Freshly minced is always more aromatic
• Soy sauce and oyster sauce: together make a deeply savory base Always go for low sodium soy if watching salt
• Cornstarch: gives your steak and shrimp a silken coating and helps thicken the sauce
• Salt and pepper: unlock the natural meat flavors Go light here and taste as you go
• Sesame seeds: give a nutty finish and some crunch Toast them for extra aroma

Step-by-Step Instructions

Cook the Noodles:

Bring a pot of water to a rolling boil Add the noodles and cook until just tender according to package directions Drain well and rinse quickly with cold water to stop cooking Set aside and toss with a few drops of oil to keep from sticking

Marinate Steak and Shrimp:

In a medium bowl add your thinly sliced steak and cleaned shrimp Pour in soy sauce oyster sauce cornstarch salt and pepper Mix thoroughly ensuring every piece is coated Marinate for at least fifteen minutes This short rest adds a ton of flavor and tenderness

Stir Fry Vegetables:

Heat one tablespoon vegetable oil in a large skillet or wok over medium high flame Add bell pepper strips broccoli florets and carrot Cook stirring often for three to four minutes until just softened and glossy Remove veggies to a bowl so they stay crisp

Sear the Steak and Shrimp:

Add remaining oil to the hot skillet Arrange steak and shrimp in a single layer Let them sear undisturbed for a minute or two Flip and continue cooking for another two to three minutes until shrimp are curled and pink and steak is browned but juicy

Combine and Serve:

Add finely minced garlic and ginger to the skillet with meat Cook for about one minute until everything is fragrant Return cooked veggies and drained noodles to the pan Toss everything with tongs to coat well and heat through Sprinkle on green onion and sesame seeds before serving

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I am always excited by the juicy pop of shrimp next to just tender steak The first time I saw my family pile seconds onto their plates I knew this meal was staying in our regular rotation

Storage Tips

Store leftovers tightly covered in the fridge for up to three days Reheat gently in a skillet with a splash of water or broth so the noodles do not dry out The flavors meld even more on day two so sometimes I double the recipe just for leftovers

Ingredient Substitutions

Use chicken breast or thighs if you prefer to skip beef Tofu works well for a vegetarian twist If you are out of broccoli swap with snap peas or zucchini Soba noodles can stand in for rice or egg noodles if you want a nuttier bite

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Serving Suggestions

Serve this as a main but if you are sharing with friends I love adding a side of quick pickled cucumbers or a crisp cabbage salad Sometimes I finish my own bowl with chili crisp or fresh lime for a flavor boost

Cultural and Historical Context

This dish draws inspiration from Chinese American takeout classics Negimaki steak and Cantonese style chow fun influenced the original version but I made it my own over years by swapping in whatever seafood or beef I had on hand It is a classic comfort meal that captures both steakhouse and coastal flavors in every forkful

Common Recipe Questions

→ What type of steak works best?

Sirloin or flank steak, sliced thinly against the grain, is ideal as they stay tender during quick stir-frying.

→ Can I use other noodle varieties?

Yes, rice noodles or egg noodles both work well, and you can substitute with your preferred noodle type for different textures.

→ How do I prevent shrimp from overcooking?

Cook the shrimp until just pink; they only need a few minutes over medium-high heat to stay juicy and tender.

→ What vegetables can be added?

Try adding mushrooms, snap peas, baby corn, or bok choy for extra flavor, color, and crunch.

→ Is this dish gluten free?

Use gluten-free noodles and tamari instead of soy sauce to ensure the dish remains gluten free.