Description
A quick and flavorful stir-fry combining juicy seared steak, tender shrimp, and noodles tossed in a savory sauce, perfect for a weeknight dinner.
Ingredients
- 8 oz steak (ribeye or sirloin), sliced
- 8 oz shrimp, peeled and deveined
- 8 oz noodles (ramen, udon, or rice noodles)
- 2 tbsp vegetable or sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, finely chopped or grated
- 3 tbsp soy sauce
- 2 tbsp oyster sauce or hoisin sauce (optional)
- 1 tbsp sesame oil
- 2 green onions, sliced
- 1 cup vegetables (bell peppers, snap peas, or carrots), optional
- Salt and pepper, to taste
- Chili flakes or sriracha, optional
Instructions
- Bring a pot of water to a boil and cook noodles according to package directions. Drain, toss with a bit of sesame oil, and set aside.
- Season steak slices with salt and pepper. Heat 1 tbsp oil in a skillet or wok over high heat and sear steak until browned but still juicy. Remove from pan and set aside.
- Add remaining oil if needed, then sauté garlic and ginger for about 30 seconds until fragrant.
- Add shrimp and cook until opaque and pink, about 2–3 minutes.
- If using vegetables, add them now and stir-fry until crisp-tender.
- Return steak to the pan. Add soy sauce, oyster or hoisin sauce (if using), and sesame oil. Stir to combine.
- Add cooked noodles and toss gently until evenly coated in sauce.
- Top with sliced green onions and chili flakes or sriracha if desired. Serve hot.
Notes
- Use ribeye or sirloin for the best flavor and tenderness.
- For gluten-free, use tamari instead of soy sauce and gluten-free noodles.
- Leftovers keep in the fridge for up to 2 days; reheat with a splash of water or broth.
- Avoid freezing as texture may suffer.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 160mg
