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Steak & Shrimp Stir-Fried Noodles

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A flavorful and versatile Asian-inspired dish combining marinated steak, succulent shrimp, assorted vegetables, and wide rice noodles stir-fried in a rich, savory sauce.

Ingredients

  • 1/2 lb wide dried rice noodles
  • 1/2 lb steak (such as sirloin), thinly sliced
  • 2 tbsp Shaoxing wine
  • 1 tsp cornstarch (for steak marinade)
  • 1 tsp soy sauce (for steak marinade)
  • 8–10 shrimp, peeled and deveined
  • 1.5 cups assorted chopped vegetables (e.g., shaved Brussels sprouts, onions, bell peppers, carrots, chopped kale, broccoli florets)
  • 2 tbsp oil (vegetable or sesame)
  • 1/2 cup chicken broth
  • 3 tbsp soy sauce (for sauce)
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1/2 tsp grated ginger
  • 1 tsp cornstarch (for thickening sauce)
  • Optional: chili crisps for heat
  • Green onions, cut into 1-inch pieces

Instructions

  1. Cook the rice noodles according to the package instructions. Drain and set aside.
  2. In a bowl, combine thinly sliced steak with Shaoxing wine, 1 tsp cornstarch, and 1 tsp soy sauce. Marinate for at least 20 minutes.
  3. In another bowl, whisk together chicken broth, 3 tbsp soy sauce, brown sugar, oyster sauce, grated ginger, and 1 tsp cornstarch. Set aside.
  4. Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Cook the marinated steak about 1 minute per side until browned. Remove and set aside.
  5. In the same pan, add remaining 1 tbsp oil. Sauté the chopped vegetables for 4–5 minutes until tender.
  6. Add the shrimp to the pan and cook until they turn opaque and curl into a “C” shape.
  7. Return the cooked steak to the pan. Add the cooked noodles and pour in the prepared sauce. Toss and cook for 2–3 minutes until the sauce thickens.
  8. Stir in chopped green onions and cook for another minute. Optionally, sprinkle chili crisps for heat. Serve hot.

Notes

 

  • Vegetable choices are flexible; use any favorite vegetables like snap peas or mushrooms.
  • Adjust spice level by adding or omitting chili crisps or fresh chilies.
  • Use lo mein, udon, or spaghetti noodles as alternatives to rice noodles.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a pan with a splash of water or broth to prevent drying.
  • To make gluten-free, use tamari instead of soy sauce and gluten-free oyster sauce.
  • For vegetarian version, substitute steak and shrimp with tofu or tempeh and use vegetable broth.

Nutrition

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