Steak & Shrimp Stir-Fried Noodles

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There’s something about the sizzle of steak hitting a hot pan and the aroma of garlic and soy sauce that instantly makes my mouth water. When I created this Steak & Shrimp Stir-Fried Noodles recipe, I wanted something bold, satisfying, and totally irresistible—something that would give me that restaurant-style experience right at home. I’ve always believed that good food doesn’t have to be complicated, and this dish proves it. With tender beef, juicy shrimp, and a rainbow of veggies tossed in savory sauce over noodles, it’s the perfect mash-up of flavor and texture.

What I love most is how easy it is to bring together. It looks like it took hours to make, but really, it’s a quick dinner fix that’s perfect for busy nights or lazy weekends. The sweet-savory sauce clings to every strand of noodle, the shrimp adds a light, briny contrast to the rich beef, and the fresh veggies brighten up the plate. Whether you’re cooking for guests or just want to treat yourself, this is the kind of meal that makes everyone pause mid-bite and say, “Wow.”

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Why You’ll Love This Steak & Shrimp Stir-Fried Noodles

This isn’t your typical stir-fry—it’s a flavor-packed powerhouse. You’ll love it because:

• It’s a full meal in one pan: protein, veggies, noodles, and sauce.
• You can easily adapt it with what’s in your fridge.
• The combination of shrimp and steak gives you the best of both worlds.
• It’s bold, umami-rich, and just spicy enough to keep things interesting.
• It tastes just as good (if not better) the next day.

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What Kind of Noodles Work Best for Steak & Shrimp Stir-Fried Noodles?

For this recipe, I love using wide egg noodles or fettuccine-style rice noodles. They’re sturdy enough to hold up to the rich sauce and don’t get lost among the big pieces of steak and shrimp. You want a noodle with a bit of bite, something that won’t turn mushy after being tossed in a hot wok. That said, lo mein noodles, linguine, or even udon work beautifully too. If you’re after a low-carb version, zucchini noodles or shirataki can be used, though they won’t soak up the sauce the same way.

The key is cooking the noodles just until al dente. Since they’ll finish in the stir-fry, overcooking them upfront will only lead to a soft, soggy dish. Whatever noodle you choose, give them a quick rinse in cold water after boiling to stop the cooking and prevent sticking.

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Options for Substitutions

One of the best things about stir-fry is how flexible it is. If you need to make a few swaps, here’s how:

• Protein: Don’t eat beef or shrimp? You can use chicken thighs, tofu, or even scallops. Ground beef also works in a pinch for a more rustic texture.
• Noodles: Swap out egg noodles for ramen, spaghetti, or even soba. Gluten-free pasta also holds up nicely with the sauce.
• Vegetables: No bok choy? Use spinach, kale, or Napa cabbage. Bell peppers, broccoli, snap peas, or mushrooms are all welcome additions.
• Sauce: Low on soy sauce? Tamari, coconut aminos, or a bit of hoisin sauce with extra garlic can mimic the flavor profile.
• Spice: Add chili oil, Sriracha, or crushed red pepper flakes if you want more heat—or omit entirely for a milder dish.

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Ingredients for This Steak & Shrimp Stir-Fried Noodles

Each ingredient in this dish plays a specific role in building the bold, savory flavor and crave-worthy texture. Here’s what you’ll need and why it matters:

• Steak (sirloin or ribeye): Tender and juicy, this adds hearty richness and depth to the dish.
• Shrimp (peeled and deveined): Brings a sweet, briny contrast that balances the beef beautifully.
• Noodles (egg noodles or wide rice noodles): The base that ties everything together, soaking up all the sauce and flavor.
• Carrots (julienned): Adds color, crunch, and a touch of sweetness to the stir-fry.
• Bok choy (or baby bok choy): Offers a fresh, slightly bitter green that balances the umami.
• Onion (sliced): Caramelizes lightly for sweetness and aroma.
• Garlic (minced): The flavor foundation—don’t skip it.
• Soy sauce: Brings the essential salty, umami backbone.
• Oyster sauce: Adds deep richness and a glossy finish.
• Sesame oil: For nutty aroma and flavor, especially at the end.
• Brown sugar: Just a touch to round out the saltiness with a hint of sweetness.
• Cornstarch: Helps tenderize the steak and thicken the sauce slightly.
• Black pepper: Adds warmth and sharpness without overwhelming spice.
• Vegetable oil (or any neutral oil): Needed for high-heat cooking without burning.

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Step 1: Marinate the Steak

Slice your steak into bite-sized strips and toss it in a bowl with 1 tablespoon soy sauce, 1/2 teaspoon cornstarch, and a pinch of black pepper. Let it sit for 10–15 minutes while you prep everything else. This quick marinade helps tenderize the meat and locks in flavor.

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Step 2: Prepare the Sauce

In a small bowl, mix together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon brown sugar, and 1 teaspoon sesame oil. Stir until the sugar dissolves and set it aside. This is the magic blend that will coat every noodle and veggie with glossy, savory goodness.

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Step 3: Cook the Noodles

Boil the noodles according to package instructions until just al dente. Drain and rinse under cold water to stop the cooking process. Toss lightly in a few drops of oil to prevent sticking.

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Step 4: Sear the Steak

Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the marinated steak in a single layer. Sear for 1–2 minutes per side until browned but not overcooked. Remove from the pan and set aside.

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Step 5: Sauté the Shrimp

In the same pan, add a little more oil if needed, then toss in the shrimp. Cook for about 1–2 minutes per side until they turn pink and opaque. Remove and set aside with the steak.

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Step 6: Stir-Fry the Veggies

Add the carrots, onion, and bok choy to the pan. Sauté for 3–4 minutes, stirring frequently until the vegetables are just tender but still crisp. Add in the minced garlic during the last 30 seconds and stir until fragrant.

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Step 7: Combine Everything

Return the steak and shrimp to the pan, add the cooked noodles, and pour in the sauce. Toss everything together over medium heat for 2–3 minutes, letting the sauce coat evenly and heat through. A few splashes of noodle water or broth can loosen the sauce if it thickens too much.

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Step 8: Serve Hot

Remove from heat and serve immediately while everything is hot and glossy. Garnish with sesame seeds, green onions, or a drizzle of chili oil if desired.

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How Long to Cook the Steak & Shrimp Stir-Fried Noodles

This dish comes together fast—perfect for a busy night. Here’s a breakdown of the timing:

• Marinating steak: 10–15 minutes (while prepping other ingredients)
• Cooking noodles: 6–8 minutes
• Searing steak: 3–4 minutes
• Cooking shrimp: 2–3 minutes
• Stir-frying veggies and combining: 7–8 minutes

Total active cooking time: About 20 minutes
Total time including prep: 30–35 minutes

This recipe is quick, but since stir-frying happens fast and at high heat, it’s essential to have all your ingredients prepped before you start.

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Tips for Perfect Steak & Shrimp Stir-Fried Noodles

• Slice steak thin and against the grain: This ensures tender bites that cook quickly and don’t get chewy.
• Use high heat: Stir-frying is all about speed and sizzle. Make sure your pan is hot before you add ingredients.
• Don’t overcrowd the pan: Sear meat and shrimp in batches if necessary to avoid steaming them.
• Prep everything first: Stir-fries are quick-moving. Have your noodles cooked, sauce mixed, and veggies chopped before turning on the heat.
• Balance the sauce: Taste and adjust the seasoning before combining everything. Add a splash of water or broth if it seems too thick.
• Finish with sesame oil: Drizzling a little at the end brings a toasted nuttiness that makes the whole dish pop.
• Want a crispy edge on noodles? Toss them in the hot pan for a few seconds before adding the sauce to get some golden bits.

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Watch Out for These Mistakes While Cooking

Even though this recipe is beginner-friendly, there are a few easy-to-make missteps that can throw things off. Here’s what to avoid:

• Overcooking the steak or shrimp: Both proteins cook fast. Going even a minute too long can leave you with chewy steak or rubbery shrimp.
• Skipping the noodle rinse: After boiling, rinse noodles in cold water to prevent sticking. If you skip this step, they may clump together in the stir-fry.
• Not using high enough heat: Stir-frying requires a hot pan. Medium-high to high heat helps sear and caramelize for better flavor.
• Adding everything at once: Layer your ingredients based on cook time. Tossing it all in together will leave you with overdone shrimp or undercooked veggies.
• Not tasting the sauce before finishing: Depending on your soy sauce brand, saltiness levels vary. Taste and adjust before tossing in the noodles.
• Using wet ingredients: Pat shrimp and steak dry before cooking to ensure a good sear, not a soggy steam.

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What to Serve With Steak & Shrimp Stir-Fried Noodles

This dish stands strong on its own, but if you’re looking to round out the meal or stretch it for a gathering, here are some tasty additions:

Steamed or Fried Dumplings

A perfect little side dish that adds texture and a fun dipping moment to the meal.

Cucumber Salad with Sesame Dressing

Light, refreshing, and crunchy—this balances the rich, savory noodles with something cool.

Hot & Sour Soup

A comforting, tangy soup that pairs beautifully with bold stir-fry flavors.

Spring Rolls or Egg Rolls

Crispy, snackable, and a total crowd-pleaser—ideal for appetizers or as a side.

Asian Pickled Vegetables

A touch of acidity helps cut through the richness of the steak and sauce.

Jasmine or Coconut Rice

If you want to bulk up the meal even more, a small scoop of fluffy rice on the side never hurts.

Thai Iced Tea or Ginger-Lime Sparkling Water

Something sweet or zesty to sip between bites adds balance and refreshment.

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Storage Instructions

Leftovers? You’re in luck—Steak & Shrimp Stir-Fried Noodles store incredibly well and reheat beautifully with just a splash of water.

• Refrigerator: Store any leftovers in an airtight container for up to 3 days. The flavors will deepen overnight, making it even more delicious the next day.
• Freezer: You can freeze it, but it’s not ideal. The texture of the noodles and shrimp may suffer. If you must, freeze in a tightly sealed container for up to 1 month, then thaw in the fridge and reheat in a skillet over medium heat.
• Reheating Tip: Reheat in a wok or skillet with a tablespoon of water or broth to loosen the sauce and prevent drying out. Avoid microwaving shrimp for too long—it can get rubbery.

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Estimated Nutrition

Here’s a general idea of the nutrition per serving, based on a four-serving recipe. Keep in mind this may vary slightly depending on the exact ingredients used:

• Calories: ~520
• Protein: ~35g
• Carbohydrates: ~45g
• Fat: ~22g
• Saturated Fat: ~6g
• Cholesterol: ~135mg
• Fiber: ~4g
• Sugar: ~5g
• Sodium: ~950mg

This dish is high in protein and satisfying, making it a solid choice for a filling lunch or dinner. Want to lighten it up? Use zoodles or reduce the steak portion and bulk up on veggies.

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Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work great—just make sure they’re fully thawed and patted dry before cooking to avoid extra water in the pan.

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What’s the best cut of steak to use?

I recommend sirloin or ribeye for tenderness and flavor. Flank or skirt steak also work well if sliced thin against the grain.

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Can I make this dish spicy?

Absolutely! Add chili flakes, Sriracha, or a drizzle of chili oil when you mix in the sauce. You can also toss in fresh sliced red chilies if you want a bold kick.

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Is this recipe gluten-free?

Not by default, but it can be! Just use gluten-free soy sauce or tamari, and swap egg noodles for rice noodles or certified gluten-free options.

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How do I avoid overcooking the shrimp?

Cook them quickly—about 1–2 minutes per side on high heat. Remove them from the pan as soon as they turn opaque and curl into a “C” shape.

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Can I prep this ahead of time?

Yes. You can marinate the steak, mix the sauce, and prep all the veggies up to a day in advance. Store everything separately in the fridge until ready to cook.

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What kind of oil is best for stir-frying?

Use a neutral oil with a high smoke point like vegetable, canola, avocado, or grapeseed oil. Avoid olive oil, as it burns quickly under high heat.

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Can I double the recipe?

Yes, but stir-fry in batches. Overcrowding the pan will steam your ingredients instead of giving them that nice sear.

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Conclusion

Steak & Shrimp Stir-Fried Noodles is the kind of dish that delivers big flavor without a big fuss. It’s quick, versatile, and totally satisfying—perfect for weeknight dinners, weekend indulgence, or impressing guests without breaking a sweat. Whether you’re craving something savory, comforting, or just downright delicious, this dish is ready to deliver.

From the tender steak to the juicy shrimp, glossy noodles, and vibrant veggies, it’s a one-pan wonder you’ll want to make again and again.

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