Name: Stir‑Fried Steak & Shrimp with Noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Asian
Ingredients: ½ lb wide dried rice noodles, prepared; Steak Marinade: ½ lb steak, thinly sliced; 2 Tbsp Shaoxing wine; 1 tsp cornstarch; 1 tsp soy sauce; 8–10 shrimp, peeled and deveined; 1½ cups assorted vegetables (e.g. Brussels sprouts, bell peppers, carrots, broccoli, kale, onions); 2 Tbsp neutral oil (plus more if needed); Sauce: ½ cup chicken broth; 3 Tbsp soy sauce; 2 Tbsp brown sugar; 1 Tbsp oyster sauce; ½ tsp ground ginger; 1 tsp cornstarch; Optional: chili crisp for heat; Green onions, cut into 1-inch pieces

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I bring together tender, thin‑sliced steak and succulent shrimp with wide rice noodles and crisp vegetables, all enveloped in a savory soy‑ginger sauce—it’s a restaurant‑style stir‑fry that comes together in under 35 minutes.

Stir‑Fried Steak & Shrimp with Noodles

Why You’ll Love This Recipe

I love how the steak and shrimp contrast—juicy, meaty, and slightly sweet seafood—all coated in a rich blend of soy, oyster sauce, brown sugar, and a touch of ginger. The noodles absorb the flavor, the veggies add crunch, and every bite feels like a harmonious balance of textures and tastes.

ingredients

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

½ lb wide dried rice noodles, prepared
Steak Marinade
- ½ lb steak, thinly sliced
- 2 Tbsp Shaoxing wine
- 1 tsp cornstarch
- 1 tsp soy sauce
8–10 shrimp, peeled and deveined
1½ cups assorted vegetables (e.g. Brussels sprouts, bell peppers, carrots, broccoli, kale, onions)
2 Tbsp neutral oil (plus more if needed)
Sauce
- ½ cup chicken broth
- 3 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1 Tbsp oyster sauce
- ½ tsp ground ginger
- 1 tsp cornstarch
Optional: chili crisp for heat
Green onions, cut into 1‑inch pieces

directions

Marinate steak: In a bowl, combine steak with Shaoxing wine, cornstarch, and soy sauce. Let stand for at least 20 minutes.
Make sauce: Whisk together chicken broth, soy sauce, brown sugar, oyster sauce, ground ginger, and cornstarch. Set aside.
Cook steak: Heat oil in a wok or large skillet over medium‑high heat. Sear steak about 1 minute per side until just browned. Remove and set aside.
Sauté vegetables: Add vegetables to the pan (add more oil if needed), stir‑fry for 4–5 minutes until softened but still crisp.
Cook shrimp: Add shrimp to the pan and cook until they curl and turn opaque.
Combine: Return steak to the pan, add noodles and sauce. Toss everything until the sauce thickens and coats all ingredients. Stir in green onions.
Serve immediately, adding chili crisp if desired.

Servings and timing

Servings: 4
Prep time: About 25 minutes (includes marinade time)
Cook time: About 10 minutes
Total time: About 35 minutes

Variations

Protein swap: I sometimes replace steak with flank steak, pork, chicken, or tofu—shrimp plus any protein works well.
Noodle options: I’ve used Hokkien, egg, udon, lo mein, or flat rice noodles instead of wide rice noodles with great results.
Veggie alternatives: Snap peas, green beans, cabbage, bok choy, or broccoli all work well in this stir‑fry.
Heat level: I add chili oil, flakes, or crispy fried garlic if I want extra spice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer warming it in a skillet over medium heat, adding a splash of broth or water to refresh the sauce and prevent dryness.

FAQs

What kind of noodles work best?

I like wide rice noodles for their texture and flavor absorption, but I’ve also used Hokkien, lo mein, udon, and egg noodles with great results. Just cook them according to package directions before stir‑frying.

Can I prep ingredients ahead?

Absolutely! I chop vegetables, slice steak, marinate ahead, and whisk sauce in advance. When I’m ready to cook, everything goes in quickly.

How do I prevent soggy noodles?

I cook noodles al dente and drain them thoroughly. Tossing them quickly in a hot, oiled pan helps shake off excess moisture. Also, I avoid overcrowding the pan with too much sauce.

Can I make this gluten-free?

Yes—swapping soy sauce and oyster sauce for tamari or gluten-free alternatives works well. The other ingredients are naturally gluten-free.

What’s the secret to tender steak?

I slice steak thinly against the grain and avoid overcooking—searing just long enough to brown keeps it tender and juicy.

Conclusion

I love how this stir-fry transforms simple ingredients into something special—juicy steak, tender shrimp, vibrant vegetables, and noodles coated in a savory‑sweet sauce. Whether I’m cooking for a weeknight dinner or feeding friends, it always hits the spot. I hope it becomes one of my go-to comfort meals.