On a random day, I stopped by a friend’s backyard gathering—just a few neighbors, a portable grill, and music low enough to still catch the sizzle of what was cooking. Someone had tossed together a stir-fry with leftover steak strips and shrimp, and it wasn’t fancy, but the aroma was unbeatable. The combo was a total hit—savory beef, juicy shrimp, tangled in noodles and lightly sweet sauce. I couldn’t shake the taste off my mind the next day.
That little gathering inspired me to create a more polished version at home, something quick but loaded with flavor and texture. I wanted that same smoky-sweet depth, with silky noodles and crisp veggies.
No need for a wok the size of a satellite dish—just a big skillet and a little patience. And what came out of my kitchen was weeknight gold: tender slices of steak, plump shrimp, sautéed bell peppers and carrots, and a glossy, balanced sauce that coats every strand of noodle.
This recipe bridges comfort and freshness in a way that just feels satisfying. It’s quick enough for dinner after work but still feels like something you’d serve up to guests without thinking twice. Plus, the cleanup is surprisingly easy—especially for a dish that hits all the right notes. If you’re a fan of bold, well-balanced flavors and love meals that come together in under 40 minutes, this one’s going to earn a spot in your regular rotation.
Short Description
Steak & Shrimp Noodles is a bold, savory stir-fry packed with tender beef, juicy shrimp, crisp vegetables, and a rich, slightly sweet sauce—all tossed with bouncy egg noodles for a satisfying and easy meal.
Key Ingredients
- 1 lb steak (thinly sliced)
- ½ lb shrimp (peeled and deveined)
- 8 oz egg noodles
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp garlic (minced)
- 1 tbsp ginger (minced)
- 1 cup bell peppers (sliced)
- ½ cup shredded carrots
- 2 tbsp oil (divided)
Tools Needed
- Large skillet or wok
- Medium pot
- Tongs or spatula
- Cutting board and knife
- Mixing bowls
- Strainer or colander
Cooking Instructions
Step 1: Cook the Noodles
Bring a pot of salted water to a boil. Cook egg noodles according to package instructions until tender but still firm. Drain and set aside. Toss lightly with a little oil to prevent sticking.
Step 2: Sear the Steak
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the thinly sliced steak in a single layer. Sear for 2–3 minutes per side until browned and just cooked through. Remove and set aside.
Step 3: Cook the Shrimp
In the same pan, add a little oil if needed. Add shrimp and cook for about 2 minutes per side, until pink and opaque. Remove and set aside with the steak.
Step 4: Sauté the Veggies
Reduce heat to medium. Add the remaining oil if needed, then stir in garlic, ginger, sliced bell peppers, and shredded carrots. Sauté for 3–4 minutes until the veggies are slightly softened but still crisp.
Step 5: Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil until smooth.
Step 6: Combine Everything
Add the drained noodles and sauce into the pan with the vegetables. Toss gently with tongs until everything is evenly coated and heated through—about 2 minutes.
Step 7: Finish and Serve
Return the cooked steak and shrimp to the pan. Toss again until everything is well mixed and warmed. Serve hot, garnished with extra scallions or sesame seeds if you like.
Why You’ll Love This Recipe
– Easy to adapt with whatever veggies you have on hand
– Ready in under 40 minutes
– Perfect for meal prep or quick weeknight dinners
– Comforting without being heavy
– Balanced texture: tender meat, crisp vegetables, silky noodles
– One-pan cleanup once the noodles are boiled
Mistakes to Avoid & Solutions
1. Overcooking the shrimp
Shrimp only need about 2 minutes per side. Once they turn pink and curl slightly, they’re done. Overcooked shrimp become rubbery fast.
2. Overcrowding the pan
Sear steak in batches if needed. Too much meat at once lowers the heat and steams rather than browns it.
3. Using cold noodles
Warm noodles absorb sauce better. If using leftover noodles, microwave them for 30–60 seconds before tossing into the skillet.
4. Skipping the resting time for steak
Let steak rest a few minutes after cooking to keep it juicy and tender when tossed back in.
5. Adding the sauce too early
The sauce should go in only after the veggies are softened and the noodles are ready to toss.
Serving and Pairing Suggestions
Serve this dish hot as a main course. It works beautifully on its own, but here are some ideas to elevate the meal:
– Add a simple side salad with sesame dressing
– Pair with cold cucumber salad or lightly pickled veggies
– A glass of chilled white wine or sparkling water with lime complements the dish
– Garnish with scallions, sesame seeds, or crushed peanuts for extra texture
– Great for plated dinners, or served family-style at the table
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Use a skillet over medium heat with a splash of water or broth to loosen the noodles. Stir occasionally until heated through.
Microwave: Reheat in a microwave-safe dish covered loosely with a damp paper towel for 1–2 minutes, stirring halfway.
Freezing not recommended: The noodles and shrimp can become mushy after thawing.
FAQs
1. Can I use a different type of noodle?
Yes! Rice noodles, ramen, or soba all work. Just adjust the cooking time based on the noodle type.
2. Can I make this dish spicy?
Definitely. Add a pinch of red pepper flakes, a dash of sriracha, or slice in fresh chilies to bring heat.
3. Can I substitute chicken for the steak?
Yes, thinly sliced chicken breast or thigh works well. Sear it just like the steak, 3–4 minutes per side.
4. What if I don’t have hoisin sauce?
You can replace it with extra oyster sauce and a small spoonful of brown sugar for sweetness.
5. How do I avoid soggy veggies?
Use high heat and don’t overcrowd the skillet. Sauté veggies just until crisp-tender for the best texture.
Tips & Tricks
– Freeze your steak for 15–20 minutes before slicing—it’s easier to get thin, even cuts.
– Use pre-peeled shrimp to cut prep time.
– Make the sauce ahead and store in the fridge for up to 3 days.
– Add a splash of lime juice or rice vinegar at the end for brightness.
– Keep the noodles slightly undercooked before adding to the skillet to prevent them from getting mushy.
Recipe Variations
1. Teriyaki Version:
Swap soy, oyster, hoisin, and honey with 3 tbsp teriyaki sauce. Add pineapple chunks and broccoli for a sweeter twist.
2. Spicy Garlic Noodles:
Add 1 extra tablespoon of minced garlic and 1–2 teaspoons of chili garlic sauce to the pan with the vegetables. Use less honey to keep the sauce sharp.
3. Peanut Noodle Stir-Fry:
Replace hoisin sauce with 1 tbsp creamy peanut butter and a splash of rice vinegar. Garnish with chopped peanuts and cilantro.
4. Vegetarian Option:
Omit the steak and shrimp. Add tofu, mushrooms, or edamame for protein, and double the vegetables.
5. Low-Carb Version:
Use spiralized zucchini or shirataki noodles instead of egg noodles. Sauté briefly before tossing in the sauce to avoid sogginess.
Final Thoughts
This steak and shrimp noodle recipe wasn’t born from a recipe book—it came from a simple, casual moment surrounded by good people and the smell of grilled food drifting through the air. Sometimes that’s all it takes to spark something special in the kitchen. I love how this dish straddles comfort and freshness. It feels just a little indulgent, but never too heavy.
Every bite has contrast—tender steak, juicy shrimp, and that silky sweet-salty sauce clinging to the noodles. It’s one of those meals you can whip up with a few staples and whatever fresh veggies are left in your fridge. Best of all, it brings people to the table fast. And once they start eating? They won’t want to leave.
Steak And Shrimp Noodles
Ingredients
- 1 lb steak thinly sliced
- ½ lb shrimp peeled and deveined
- 8 oz egg noodles
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 cup bell peppers sliced
- ½ cup shredded carrots
- 2 tbsp oil divided
Instructions
- Boil a pot of salted water. Cook egg noodles until tender but still firm. Drain and toss with a little oil to keep them from sticking.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add sliced steak in a single layer and sear for 2–3 minutes per side until browned. Remove and set aside.
- In the same skillet, add a bit more oil if needed. Add shrimp and cook for 2 minutes per side until pink and fully opaque. Remove and set aside with the steak.
- Lower heat to medium. Add garlic, ginger, bell peppers, and shredded carrots to the skillet. Sauté for 3–4 minutes until veggies soften slightly but still have a crunch.
- Whisk soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil together in a small bowl until smooth.
- Add cooked noodles and the sauce to the skillet with the veggies. Toss gently until well-coated and heated through, about 2 minutes.
- Return steak and shrimp to the pan. Toss again to combine. Serve hot, garnished with scallions or sesame seeds if desired.
