1. Can I use frozen shrimp and steak for this recipe?

Yes, you can use frozen shrimp and steak. Just make sure to thaw them completely and pat them dry with paper towels before cooking to avoid excess moisture and ensure a good sear.

2. What kind of noodles work best for this stir-fry?

Wide rice noodles are recommended for their chewy texture and ability to soak up sauce, but you can substitute with lo mein, udon, or even spaghetti if needed.

3. How do I know when the shrimp and steak are cooked properly?

Shrimp are done when they turn pink and curl into a C-shape—overcooked shrimp will curl tightly into an O. Steak should be browned on the outside and cooked to your preferred doneness—about 1 minute per side for medium rare when sliced thin.

Steak And Shrimp Stir Fried Noodles

Name: Steak And Shrimp Stir Fried Noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1/2 lb steak, thinly sliced; 8-10 shrimp, deveined and tails off; 1/2 lb wide dried rice noodles (prepared according to package instructions); 1.5 cups assorted vegetables (Brussels sprouts, onions, bell peppers, carrots, kale, broccoli florets); 2 tbsp oil (more as needed); 2 tbsp Shaoxing wine (for marinade); 1 tsp cornstarch (for marinade); 1 tsp soy sauce (for marinade); 1/2 cup chicken broth (for sauce); 3 tbsp soy sauce (for sauce); 2 tbsp brown sugar (for sauce); 1 tbsp oyster sauce (for sauce); 1/2 tsp ginger (for sauce); 1 tsp cornstarch (for sauce); Chili crisp (optional, for heat); Green onions, cut into 1-inch pieces

Description

A beginner-friendly Steak And Shrimp Stir Fried Noodles recipe featuring tender beef, succulent shrimp, colorful vegetables, and wide rice noodles in a savory Asian-style sauce. Ideal for quick and healthy weeknight dinners.

Ingredients

Scale

1/2 lb steak, thinly sliced
8–10 shrimp, deveined and tails off
1/2 lb wide dried rice noodles (prepared according to package instructions)
1.5 cups assorted vegetables (Brussels sprouts, onions, bell peppers, carrots, kale, broccoli florets)
2 tbsp oil (more as needed)
2 tbsp Shaoxing wine (for marinade)
1 tsp cornstarch (for marinade)
1 tsp soy sauce (for marinade)
1/2 cup chicken broth (for sauce)
3 tbsp soy sauce (for sauce)
2 tbsp brown sugar (for sauce)
1 tbsp oyster sauce (for sauce)
1/2 tsp ginger (for sauce)
1 tsp cornstarch (for sauce)
Chili crisp (optional, for heat)
Green onions, cut into 1-inch pieces

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Instructions

In a bowl, combine sliced steak with Shaoxing wine, soy sauce, and cornstarch. Let it marinate for 20 minutes to enhance flavor and tenderness.
In another bowl, mix chicken broth, soy sauce, brown sugar, oyster sauce, ginger, and cornstarch to create the sauce. Stir well and set aside.
Cook rice noodles according to package directions, then drain and set aside. Toss with a little oil if they stick.
Heat oil in a skillet or wok over medium-high heat. Sear the marinated steak slices for about 1 minute per side, then remove and set aside.
In the same pan, add more oil if needed and stir-fry the chopped vegetables for 4-5 minutes until just tender.
Add the shrimp and cook for 2-3 minutes, until they turn pink and curl into a “C” shape.
Return the cooked steak to the pan, add noodles, and pour in the sauce. Toss everything together and stir-fry for 2-3 more minutes until the sauce thickens and coats the ingredients.
Turn off the heat, stir in green onions, and serve hot.

Notes

Prep all ingredients before cooking, as stir-frying happens quickly.
If veggies get too soft, remove them early and add them back at the end.
If sauce is too thick, add a splash of water or broth. If too thin, simmer longer or add more cornstarch slurry.
A large non-stick skillet works fine if you don’t have a wok.
Swap steak or shrimp for tofu, chicken, or mushrooms for dietary preferences.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 bowl (approx. 1/4 of recipe)
Calories: 450
Sugar: 6g
Sodium: 980mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 28g
Cholesterol: 120mg