Name: Steak & Shrimp Stir-Fried Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 8 oz steak (sirloin, flank, or ribeye), thinly sliced; 8 oz shrimp, peeled and deveined; 8 oz stir-fry noodles (lo mein, rice noodles, or spaghetti); 1 bell pepper, sliced; 1 carrot, julienned; 2 green onions, chopped; 3 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1 teaspoon brown sugar; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; Crushed red pepper flakes or sriracha (optional, to taste); 2 tablespoons water

Jump to Recipe·Leave a Review

Steak & shrimp stir-fried noodles are a bold, flavorful meal that brings restaurant-style stir-fry straight to my kitchen. Juicy steak, tender shrimp, and stir-fried noodles are tossed in a savory, garlicky sauce with colorful veggies. It’s fast, satisfying, and perfect when I want a filling dinner with a little bit of everything.

Why I Love This Recipe

I love this dish because it’s packed with flavor and comes together quickly in one pan. The combo of steak and shrimp feels indulgent, and when it’s all tossed with noodles and a rich stir-fry sauce, I get a perfectly balanced meal. It’s better than takeout, and I get to control the ingredients and spice level. Plus, it’s an easy way for me to use up leftover noodles or veggies I have on hand. Steak & Shrimp Stir-Fried Noodles For cozy nights

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak (sirloin, flank, or ribeye), thinly sliced
Shrimp, peeled and deveined
Stir-fry noodles (lo mein, rice noodles, or spaghetti)
Bell peppers, sliced
Carrots, julienned
Green onions, chopped
Garlic, minced
Soy sauce
Oyster sauce
Sesame oil
Brown sugar
Cornstarch (for coating the steak)
Vegetable oil (for cooking)
Crushed red pepper flakes or sriracha (optional, for heat)

Directions

I start by cooking the noodles according to package instructions, then draining and setting them aside.
I toss the sliced steak in a little cornstarch for tenderness and set it aside.
In a bowl, I whisk together soy sauce, oyster sauce, sesame oil, brown sugar, and a splash of water to make the stir-fry sauce.
I heat vegetable oil in a large skillet or wok over medium-high heat. I sear the steak slices until browned, then remove them and set aside.
In the same pan, I cook the shrimp until just pink and cooked through, then remove them too.
I add a bit more oil if needed and stir-fry the garlic, bell peppers, and carrots until they’re tender-crisp.
I return the steak and shrimp to the pan, then add the cooked noodles and pour the sauce over everything.
I toss it all together for 1–2 minutes until everything is coated and heated through.
I finish with chopped green onions and red pepper flakes or sriracha for heat if I want it spicier.

Servings and Timing

This recipe serves 4 people.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Sometimes I swap out the shrimp or steak and use chicken or tofu instead. I’ve also used broccoli, snap peas, or mushrooms depending on what’s in my fridge. For the noodles, lo mein is my favorite, but I’ve made it with spaghetti and rice noodles too—it all works. If I want it saucier, I double the sauce recipe and drizzle extra over the top when serving.

Storage/Reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. I reheat them in a skillet with a splash of water or soy sauce to loosen things up. Microwaving also works, but I stir halfway through to make sure everything heats evenly. I don’t recommend freezing it since the noodles can get mushy. Steak & Shrimp Stir-Fried Noodles For cozy nights

FAQs

What’s the best cut of steak for stir-fry?

I usually go with flank, sirloin, or ribeye. The key is slicing it thinly against the grain so it stays tender and cooks quickly.

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry before cooking so they sear nicely and don’t release too much water.

What kind of noodles work best?

Lo mein noodles are ideal, but I’ve used rice noodles, udon, or even spaghetti. I just make sure they’re not overcooked so they hold up during stir-frying.

Can I make it ahead of time?

I can prep everything ahead—slice the meat, mix the sauce, and cook the noodles—then just stir-fry it all fresh when I’m ready. It comes together super fast that way.

How do I keep the steak tender?

I coat it in a little cornstarch and don’t overcook it—just a quick sear on high heat does the trick. Letting it rest before adding back to the pan helps too.

Conclusion

Steak & Shrimp Stir-Fried Noodles is one of those meals I can always count on when I want something bold, satisfying, and fast. It’s loaded with flavor, packed with protein, and full of vibrant colors and textures. Whether I’m making it for a weeknight dinner or serving guests, it’s always a hit—and I never have to worry about leftovers.