Description

Steak & Shrimp Stir-Fried Noodles combine tender steak, juicy shrimp, and chewy noodles in a glossy, savory sauce for a restaurant-quality meal at home.

Ingredients

8 oz sirloin or ribeye steak, thinly sliced against the grain
8 oz large shrimp, peeled and deveined
8 oz egg noodles or lo mein noodles
3 tbsp soy sauce
2 tbsp oyster sauce
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp vegetable oil, divided
1 red bell pepper, sliced into strips
2 green onions, chopped
1 tsp sesame oil
Salt and black pepper to taste

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Instructions

Thinly slice the steak across the grain and pat shrimp dry. Season both with salt and pepper.
Cook noodles in boiling water until al dente. Drain and toss with a splash of oil to prevent sticking.
Heat a wok or skillet over high heat, add 1 tbsp vegetable oil, and sear steak until browned. Remove and set aside. Repeat with shrimp.
Lower heat slightly, add remaining oil if needed, and sauté garlic and ginger until fragrant. Add bell pepper and stir-fry briefly.
Return steak, shrimp, and noodles to the wok. Add soy sauce and oyster sauce, tossing everything to coat evenly.
Finish with sesame oil and chopped green onions. Serve hot.

Notes

Garnish with sesame seeds, green onions, or chili flakes for extra flavor and presentation.
Pairs well with Asian slaw, edamame, or miso soup.
Can be served family-style or in individual bowls; also works great for noodle nests at parties.
Leftovers keep for up to 3 days in the fridge and reheat best on the stove with a splash of water or broth.
Freeze in portions for a quick future meal. Reheat gently to preserve texture.