Steak and Shrimp Stir-Fried Noodles
A delightful dish that combines tender steak and plump shrimp with vibrant vegetables and savory sauces, all tossed with perfectly cooked noodles for a quick and visually stunning meal.
Ingredients
Proteins
- 1 lb steak (sirloin or flank steak), thinly sliced
- 1/2 lb shrimp, peeled and deveined
Noodles
- 8 oz noodles (rice noodles or lo mein noodles)
Sauces and Oils
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
Vegetables
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
Garnishes
- 2 green onions, chopped for garnish
- 1 tablespoon sesame seeds optional, for garnish
Seasonings
- Salt and pepper to taste
Instructions
Preparation
- Cook the noodles according to package instructions. Drain well and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the slices of steak and brown for about 3-4 minutes. Remove and set aside.
- In the same skillet, add the shrimp and cook for approximately 2-3 minutes until pink and opaque. Set aside with the steak.
- Add another tablespoon of oil and toss in the sliced onion, bell pepper, minced garlic, and grated ginger. Stir-fry for about 3-4 minutes until softened.
Combining
- Add the cooked noodles to the skillet along with the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss until noodles are evenly coated.
- Return the cooked steak and shrimp to the skillet, mixing gently for another 2-3 minutes to combine flavors and heat through.
Final Touch
- Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds if desired. Serve hot.
Notes
For enhanced flavor, marinate the meat in soy sauce and ginger before cooking. Substitute different vegetables as preferred and add chili sauce for heat. Store leftovers in an airtight container in the fridge for up to 3 days.