Steak & Shrimp Stir-Fried Noodles

Steak & Shrimp Stir-Fried Noodles is a vibrant, flavorful dish that brings together tender, marinated steak, succulent shrimp, crisp vegetables, and wide rice noodles in a savory, slightly sweet sauce. This dish stands out because it combines contrasting textures—the richness of the steak, the delicate sweetness of shrimp, and the crunch of fresh vegetables—all coated in a luscious sauce that ties every ingredient together. Perfect for a family dinner, a special weekend meal, or any occasion when you want a restaurant-quality stir-fry at home. This recipe is ideal for anyone who loves Asian-inspired flavors and wants a hearty, filling, and quick-to-make dish that will impress both family and friends.

Ingredients

Proteins:

• ½ lb steak, thinly sliced
• 8–10 shrimp, peeled, deveined, tails removed

Steak Marinade:

• 2 tbsp shaoxing wine
• 1 tsp cornstarch
• 1 tsp soy sauce

Vegetables:

• 1.5 cups assorted chopped vegetables (shaved Brussels sprouts, onions, bell peppers, carrots, chopped kale, broccoli florets)
• 2 tbsp oil (plus more if needed)

Noodles:

• ½ lb wide rice noodles, prepared according to package instructions

Sauce:

• ½ cup chicken broth
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp oyster sauce
• ½ tsp ginger
• 1 tsp cornstarch

Optional Garnish:

• Green onions, cut into 1-inch pieces
• Chili crisps for heat

Step-by-Step Instructions

1. Marinate the Steak

1. In a medium bowl, combine the thinly sliced steak with shaoxing wine, cornstarch, and soy sauce.
2. Toss well to coat and let it marinate for at least 20 minutes to tenderize and infuse flavor.

2. Prepare the Sauce

1. In a small bowl, whisk together chicken broth, soy sauce, brown sugar, oyster sauce, ginger, and cornstarch until smooth.
2. Set aside to use later.

3. Cook the Steak

1. Heat 1–2 tablespoons of oil in a wok or large frying pan over medium-high heat.
2. Add the marinated steak in a single layer and sear for about 1 minute per side until browned but still tender.
3. Remove the steak from the pan and keep warm.

4. Cook the Vegetables

1. In the same pan, add more oil if needed.
2. Sauté the vegetables for 4–5 minutes until slightly softened but still crisp, stirring frequently to prevent burning.

5. Cook the Shrimp

1. Push the vegetables to one side of the pan to make space.
2. Add the shrimp and cook for 2–3 minutes until they turn opaque and curl into a “C” shape, signaling doneness.

6. Combine Ingredients

1. Return the cooked steak to the pan.
2. Add the prepared rice noodles and pour in the sauce.
3. Toss everything thoroughly to coat with sauce and cook for 1–2 minutes until the sauce thickens slightly.

7. Finish & Serve

1. Stir in green onions and cook for an additional minute to blend flavors.
2. Optional: top with chili crisps for a bit of heat.
3. Serve immediately while hot.

Tips, Variations, and Storage

• Protein Swaps: Substitute chicken or pork for the steak, or use firm tofu for a vegetarian version.
• Vegetable Options: Use snap peas, green beans, spinach, or any vegetables you have on hand.
• Adjusting the Sauce: Reduce brown sugar for less sweetness or add a squeeze of lime juice for tanginess.
• Storing Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium heat to retain texture.

Pairings

• Sides: Asian slaw, steamed bok choy, cucumber salad, or sautéed greens.
• Drinks: Crisp white wine (like Riesling or Sauvignon Blanc) or a light lager complements the flavors.
• Optional Extras: Sprinkle toasted sesame seeds or crushed peanuts on top for added crunch.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Cuisine: Asian-inspired