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Steak Shrimp Noodles

A quick and delectable dinner featuring juicy steak, succulent shrimp, and tender noodles, all tossed in a tantalizing sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz spaghetti or noodles of your choice
Protein
  • 1 lb flank steak, sliced thinly
  • 1 lb raw shrimp, deveined and tails removed
Vegetables
  • 2 cups mixed bell peppers, sliced
  • 2 cups broccoli florets
  • 4 cloves garlic, minced
Sauces and Oils
  • 1/4 cup soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp olive oil for cooking steak
  • 1 tbsp sesame oil for flavor
Seasonings
  • Salt and pepper to taste
Garnish
  • Cooked green onions or sesame seeds for garnish (optional)

Method
 

Cooking the Noodles
  1. Boil a large pot of salted water. Cook the spaghetti or noodles according to package directions, then drain and set aside.
Cooking the Steak
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the flank steak with salt and pepper, then add to the pan. Cook for about 3-4 minutes until browned. Remove and let it rest.
Cooking the Shrimp
  1. In the same skillet, add another tablespoon of olive oil if needed. Add the shrimp and cook for 2-3 minutes until they are pink and opaque.
Mixing the Vegetables
  1. Add the sliced bell peppers and broccoli florets to the skillet. Sauté for about 3-4 minutes until the veggies are tender-crisp.
Bringing it Together
  1. Add the minced garlic, cooked noodles, soy sauce, and oyster sauce to the skillet. Stir everything together and let the garlic's aroma fill the kitchen.
Serving
  1. Add the cooked steak back to the skillet and toss everything to combine. Heat through for another minute, then plate and garnish with green onions or sesame seeds.

Notes

Don't skip the sauces; they are key to flavor. Use any leftover vegetables you have on hand. This recipe can be modified to include chicken or tofu if desired. Store leftovers in an airtight container in the fridge for up to 3 days.