Steak Shrimp Noodles
This Steak Shrimp Noodles recipe is the ultimate weeknight dinner fix.
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Servings: 4
Ingredients
- Lo Mein or Egg Noodles 200 g / 7 oz – Soaks up all the saucy goodness.
- Sirloin Steak 250 g / 9 oz, cubed – Tender and flavorful.
- Shrimp 200 g / 7 oz, peeled & deveined – Sweet and juicy contrast to the beef.
- Carrots 1 medium, 60 g / julienned – Adds crunch and color.
- Green Onions 3 stalks, chopped – Brightens the whole dish.
- Garlic 3 cloves, 9 g / minced – Aromatic and essential.
- Soy Sauce 3 tbsp / 45 ml – Salty, savory base.
- Oyster Sauce 2 tbsp / 30 ml – Deepens the flavor.
- Hoisin Sauce 1 tbsp / 15 ml – Sweet and tangy.
- Sesame Oil 1 tsp / 5 ml – Nutty aroma that completes the dish.
- Brown Sugar 1 tsp / 5 g – Balances the savory.
- Neutral Oil 1 tbsp / 15 ml – For stir-frying (canola, sunflower, etc.)
- Black Pepper & Chili Flakes optional – For a bit of heat.
Instructions
- Cook the Noodles – Boil noodles in salted water for 5–7 mins until tender. Drain and set aside.
- Sear the Steak – In a hot skillet with oil, sear steak cubes until browned (3–4 mins). Set aside.
- Cook Shrimp & Carrots – In the same pan, sauté shrimp and carrots until shrimp turns pink and carrots are tender (3–4 mins).
- Combine Everything – Add steak back, then toss in garlic, noodles, sauces, and brown sugar. Stir-fry for 2–3 mins until well coated.
- Serve – Top with green onions and chili flakes. Serve hot!
Notes
Prep First – Have everything chopped and ready to go. It moves fast!
Don't Crowd the Pan – Cook steak and shrimp in batches if needed.
Spice It Up – Add jalapeños or sriracha if you love heat.
Veggie Swap – Try bell peppers, zucchini, or snap peas.
Low-Carb Option – Use spiralized veggies instead of noodles.