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Satisfy Your Cravings with Delicious Steak and Shrimp Stir-Fried Noodles

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Learn how to make delicious Steak and Shrimp Stir-Fried Noodles. Easy recipe with step-by-step instructions.

Ingredients

Scale

Cooking with fresh ingredients and a little bit of love makes all the difference. Here’s what you’ll need to create this flavorful stir-fried noodles dish. Don’t worry if you’re missing a few items—many ingredients can be substituted or adjusted to suit your taste or what’s available at your local store.

  • 8 ounces of rice noodles or egg noodles (fresh or dried)
  • 1 pound of sirloin steak or flank steak, thinly sliced against the grain
  • 1/2 pound of large shrimp, peeled and deveined
  • 3 tablespoons vegetable oil or peanut oil
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 red bell pepper, sliced into strips
  • 1 cup shredded carrots
  • 2 cups broccoli florets (fresh or frozen)
  • 3 tablespoons soy sauce (tamari or coconut aminos for gluten-free)
  • 2 teaspoons oyster sauce (optional, for extra depth)
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar (for a touch of tang)
  • 1 teaspoon sugar or honey (to balance the flavors)
  • Green onions and sesame seeds for garnish

Feel free to swap out vegetables—snap peas, bok choy, or mushrooms work beautifully. If you don’t have oyster sauce, a splash more soy or a bit of hoisin can add richness. I often keep a jar of homemade sauce in the fridge, inspired by my grandma’s instinct for improvising with what’s on hand.

Instructions

  1. Begin by preparing all your ingredients. Slice the steak thinly against the grain for tenderness. Peel and devein the shrimp if they’re not already prepared. Mince the garlic, thinly slice the onion, and chop your vegetables so everything is ready to go. Having everything prepped makes stir-frying smooth and fun—my grandma always said, “Cook with your head, not just your hands.”
  2. Cook the noodles according to package instructions until just al dente. Drain and rinse with cold water to stop the cooking process. Toss them with a teaspoon of sesame oil to prevent sticking. Set aside.
  3. Heat 1.5 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the sliced beef and stir-fry for about 2-3 minutes until browned. Remove from the wok and set aside. My trick is to cook the beef in batches if needed, so it sears evenly and stays tender.
  4. In the same wok, add another tablespoon of oil. Toss in the garlic and onion, stir-frying for about 30 seconds until fragrant. Then add the shrimp, cooking for 2-3 minutes until they turn pink and opaque. Remove the shrimp and set aside with the beef.
  5. Add the remaining oil if needed. Stir-fry the vegetables—bell pepper, carrots, broccoli—for about 3-4 minutes until they’re crisp-tender. I like to keep some crunch in the veggies; it reminds me of the vibrant stir-fry my grandma used to make on Sunday afternoons.
  6. Return the cooked beef and shrimp to the wok. Pour in soy sauce, oyster sauce (if using), rice vinegar, and sugar. Toss everything together, allowing the flavors to meld for about 2 minutes. Taste and adjust seasoning if necessary—maybe a splash more soy or a pinch of chili flakes for heat.
  7. Add the cooked noodles to the wok. Gently toss to coat everything evenly in the sauce. Let it cook for another minute, so the noodles soak up all those delicious flavors. Finish with a drizzle of sesame oil and garnish with sliced green onions and sesame seeds.
  8. Serve hot straight from the wok, family-style. I love to pair this with a simple side of steamed jasmine rice or a crisp Asian-inspired salad. It’s comfort food with a touch of elegance—just like my grandma’s cooking, made with love and a little bit of improvisation.

Find it online: https://artofeasycooking.com/steak-and-shrimp-stir-fried-noodles/