Description
A quick and flavorful stir-fry with tender steak, juicy shrimp, fresh vegetables, and noodles tossed in a savory-sweet garlic sauce. Ready in under 30 minutes and better than takeout.
Ingredients
- 8 oz steak (sirloin or flank), thinly sliced
- 8 oz shrimp, peeled and deveined
- 8 oz stir-fry noodles (lo mein, rice noodles, or ramen)
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 green onions, sliced
- 2 tbsp vegetable or sesame oil (for cooking)
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- Optional: red pepper flakes or sriracha for heat
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar (or lime juice), sesame oil, and optional heat ingredient until smooth.
- Heat 1 tbsp oil in a large skillet or wok over high heat. Sear steak slices for 2–3 minutes until browned, then remove from pan.
- Add shrimp to the skillet, cooking for 2–3 minutes until pink and cooked through. Remove and set aside.
- In the same pan, add remaining oil and stir-fry garlic, bell pepper, and carrot for 2–3 minutes until crisp-tender.
- Add cooked noodles and sauce to the pan, tossing well to coat.
- Return steak and shrimp to the skillet, add green onions, and stir until everything is coated and heated through.
- Serve hot, garnished with extra green onions or sesame seeds if desired.
Notes
- Slice steak thinly against the grain for tenderness.
- Thaw frozen shrimp completely and pat dry before cooking for a good sear.
- Adjust sauce sweetness or saltiness to taste before adding to noodles.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 960mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 150mg
