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A steak and shrimp noodle stir-up is one of those crave-worthy dinners that's done in just thirty minutes. Whenever I want something bright, busy, and full of bold flavors with that surf and turf vibe, I throw this together. You only need a handful of ingredients and a hot pan. With crispy veggies and a savory, clingy sauce, it always hits the spot.
The first time I made this, it was because I wanted takeout ASAP, but better. Now, it’s my go-to when I need something delicious and quick that still feels like a special meal.
Mouthwatering Ingredients
- Steak, like flank or sirloin: gives great flavor and richness Go for one with fat marbling for that juicy bite
- Shrimp: brings a light, briny snap Wild-caught usually means better texture
- Noodles, either egg or rice: start the show Check the label if you don’t want gluten
- Vegetable oil: keeps everything from sticking and handles the hot pan easily
- Bell pepper: adds lush color and a soft sweetness I love using yellow or red
- Broccoli florets: bring crunch and act like little sauce sponges Choose bright green ones
- Carrot: has a gentle sweetness and gives you pretty ribbons Pick a firm, medium carrot for best results
- Green onions: top everything off with freshness Look for crisp green and white sections
- Fresh garlic and ginger: deepen the flavors Minced by hand really lets them shine
- Soy and oyster sauce: make a rich, punchy base Grab low sodium soy to watch the salt
- Cornstarch: creates a delicate coating on the steak and shrimp and thickens the sauce perfectly
- Pepper and salt: brighten everything Let your tastebuds guide you here
- Sesame seeds: add crunch and a little earthiness Toasting them makes the kitchen smell amazing
Simple Step Guide
- Mix It All Up
- Sprinkle green onions and sesame on top of your hot noodles and veggies before serving Give it all a last toss in the pan and you’re ready to eat
- Sear Each Protein
- Drop steak and shrimp into the sizzling skillet together Spread them out so they get good color Leave them be for a minute, then flip Shrimp should curl and go pink while steak turns brown and juicy Cook for another few minutes
- Go With Veggies
- Heat a tablespoon of your oil on high in a big pan Toss in carrots, broccoli, and bell pepper Stir plenty for about four minutes until they turn bright and just soft enough Quickly tip veggies into a bowl off the heat so they stay crisp
- Let Proteins Soak
- Put sliced steak and cleaned shrimp in a bowl Pour in oyster and soy sauce, cornstarch, salt, and pepper Mix so every bit’s coated Let it all rest at least fifteen minutes—this helps make everything tender and tasty
- Boil Those Noodles
- Set a big pot of water to boil Pop in your noodles and cook by what the package says Once soft, drain and run under cold water briefly to cool Toss them with a bit of oil to keep things from sticking together
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I can’t get enough of that juicy shrimp pop alongside tender steak. After watching my people go back for more, I knew this one would be in our regular weeknight lineup for good.
Storing Tips
Stash leftovers in a well-sealed container in the fridge up to three days. Warm up gently in a skillet with a splash of broth or water to keep noodles moist. The flavors get even cozier on day two—sometimes I make extra just to have leftovers.
Subbing Ingredients
Swap beef for chicken breasts or thighs if you want. Firm tofu is awesome for a vegetarian version. If broccoli’s missing, use snap peas or zucchini. Soba noodles will work instead of rice or egg noodles if you want something with a deeper flavor.
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How To Serve It Up
This stands tall as the main dish, but I love adding a side of tangy quick-pickled cucumbers or a punchy cabbage slaw for some crunch. Don’t skip a drizzle of chili crisp or a squeeze of lime if you’re after a bit more zing.
Background and Story
I borrowed a bunch of ideas from Chinese American favorites to make this dish. Chow fun from Cantonese cooking and negimaki steak inspired the first tries. Over time, I swapped in whatever seafood or beef I had handy. Now it’s a comforting classic at my table—mixing steakhouse richness with a little coastal pop every bite.
Frequently Asked Questions About Recipes
- → Which steak cut should I pick?
Go for sirloin or flank and slice it super thin against the grain. These cuts stay soft and nice when you cook them fast.
- → Can I swap out the noodles?
Totally! Use whatever noodles you're into—egg, rice, or any you like for a switch in texture.
- → How do you keep shrimp juicy?
Just cook shrimp till they barely turn pink. They'll only need a couple of minutes on medium-high, so don’t walk away!
- → What veggies work well here?
Throw in bok choy, snap peas, baby corn, mushrooms—anything that’ll boost color and bring crunch.
- → Is this dish safe for gluten-free folks?
Just use gluten-free noodles and swap soy sauce for tamari. Then you’re good to go gluten free.