Steak Shrimp Stir Noodles

This hearty steak and shrimp stir-fried noodle dish has become my go-to weeknight meal when I need something satisfying yet quick to prepare. The combination of tender steak strips and succulent shrimp atop a bed of rice noodles creates a restaurant-quality meal right in your own kitchen.

I first created this recipe when trying to recreate my favorite takeout dish but wanted something healthier and more budget-friendly. Now my family requests it at least twice a month, and I love how I can switch up the vegetables based on what's in season.

Ingredients

• Wide dried rice noodles: Provides the perfect chewy texture and absorbs sauce beautifully
• Thinly sliced steak: Look for sirloin or flank steak with good marbling for tenderness
• Cornstarch: Helps thicken the sauce and gives meat a velvety texture when marinated
• Soy sauce: Adds essential umami flavor to both marinade and sauce
• Shrimp: Provides sweet flavor contrast to the beef try to find medium sized for best results
• Assorted vegetables: Adds nutrition color and texture use whatever is fresh
• Chicken broth: Forms the base of the sauce select lowsodium if watching salt intake
• Brown sugar: Balances the saltiness with subtle sweetness
• Oyster sauce: Adds rich depth that makes this taste authentic
• Ginger: Provides aromatic warmth fresh is best but powdered works in a pinch
• Green onions: Adds fresh bite and visual appeal to the finished dish

Step-by-Step Instructions

Marinate the Steak:

Combine thinly sliced steak with cornstarch and soy sauce in a bowl, making sure each piece is coated. Let sit for at least 20 minutes or up to 4 hours in the refrigerator. The cornstarch creates a protective coating that keeps the meat tender during high-temperature cooking.

Prepare the Noodles:

Cook the wide rice noodles according to package instructions, usually soaking in hot water until just tender. Be careful not to overcook as they will continue softening in the stir-fry. Rinse under cold water to stop cooking and drain thoroughly.

Make the Sauce:

Whisk together chicken broth, soy sauce, brown sugar, oyster sauce, ginger, and cornstarch in a small bowl until completely smooth with no lumps. This sauce is the heart of the dish, providing the perfect balance of sweet, savory, and umami flavors.

Cook the Steak:

Heat a large heavy skillet or wok over medium-high heat until very hot. Add 1 tablespoon oil and swirl to coat. Add marinated steak in a single layer and cook for approximately 1 minute per side until just browned but not fully cooked through. Remove to a clean plate.

Cook the Vegetables:

In the same pan, add another tablespoon of oil if needed. Add vegetables, starting with the firmest ones first. Stir fry for 4-5 minutes until they begin to soften but still maintain some crispness.

Add the Shrimp:

Push vegetables to the sides of the pan creating a well in the center. Add shrimp and cook until they turn pink and form a C shape, approximately 2-3 minutes. Avoid overcooking to prevent rubbery texture.

Combine and Finish:

Return the steak to the pan. Pour prepared sauce over everything and add the cooked noodles. Toss gently but thoroughly to coat everything in sauce. Cook for 1-2 minutes until sauce thickens and noodles are heated through.

Garnish and Serve:

Add green onions and optional chili crisp for heat. Toss once more and serve immediately in deep bowls for the full experience.

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The oyster sauce is my secret weapon in this recipe. My grandmother taught me that just a tablespoon transforms ordinary stir fries into something special with its complex flavor. When I was growing up, she would make a similar dish whenever family visited, and now I continue the tradition with my own twist.

Vegetable Selection Guide

The beauty of this recipe lies in its flexibility with vegetables. For best texture and color, aim for a mix of different types. Crunchy vegetables like bell peppers and carrots add texture, while leafy greens like kale or spinach wilt beautifully into the noodles. Shaved Brussels sprouts are an unexpected addition that caramelize wonderfully during the cooking process. For a time-saving hack, use precut stir fry vegetable mixes from the produce section.

Making It Ahead

This dish is perfect for meal planning. You can marinate the meat up to 24 hours in advance and chop all vegetables the day before. The sauce can also be mixed and refrigerated for up to three days. For best results when reheating, add a tablespoon of water before microwaving or reheating in a skillet to prevent the noodles from drying out. The flavors actually develop nicely overnight, making leftovers sometimes even better than the fresh version.

Customization Options

This recipe welcomes substitutions based on what you have available. Chicken thighs work beautifully instead of steak, just adjust cooking time accordingly. For a vegetarian version, replace the proteins with extra firm tofu and use vegetable broth instead of chicken broth. The noodles can be swapped for other varieties like egg noodles, udon, or even spaghetti in a pinch. If oyster sauce is hard to find, hoisin sauce with a splash of fish sauce makes a reasonable substitute.

Serving Suggestions

Serve this dish family style in a large platter for maximum impact. For a complete meal, pair with a simple cucumber salad dressed with rice vinegar and sesame oil. If entertaining, consider setting up a topping bar with extra green onions, cilantro, lime wedges, crushed peanuts, and various hot sauces so guests can customize their bowls. A cold Asian beer or unsweetened iced tea makes the perfect beverage pairing.

Frequently Asked Questions

→ What type of steak is best for this dish?

Thinly sliced flank steak or sirloin works well as they cook quickly and remain tender.

→ Can I use a different type of noodle?

Yes, you can substitute rice noodles with udon, lo mein, or even zucchini noodles for a low-carb option.

→ How can I add more heat to the dish?

You can incorporate chili crisps, crushed red pepper, or a drizzle of sriracha for a spicy kick.

→ Can I prepare the sauce in advance?

Yes, the sauce can be made ahead and stored in the fridge for up to 3 days.

→ What vegetables can I substitute in this recipe?

Feel free to use zucchini, snap peas, mushrooms, or spinach depending on your preferences or what you have on hand.