Easy Steak & Shrimp Noodle Recipe – Even Better Than Takeout in Less Than 40 Minutes
If you want an appetizing noodle dish with succulent beef, plump prawns, fresh vegetables, and flavorful sauce, then look no further than the Easy Steak & Shrimp Noodle Recipe. This noodle recipe combines all the best qualities of takeout-style chow mein that you know and love, and creates it in your very own kitchen using minimal effort!
I first tried out this recipe because I was looking for something impressive yet straightforward to cook that can be used either on busy weekday nights or during the weekends. While the combination of beef and shrimp makes it taste like a special treat, vegetables and noodles allow me to have a fulfilling meal. Whenever I prepare this dish, I never fail to enjoy the wonderful aroma of ginger, garlic, and sesame oil wafting throughout the kitchen.
This easy recipe gives you plenty of flavors in an unbelievably short amount of time, as well as takeout-style noodles with the most tender beef and shrimp!
Ingredients
For the Beef Marinade
- 1 lb (450g) top round steak, sliced thin
- 1 Tbsp (15ml) soy sauce
- 1 Tbsp (15ml) oyster sauce
- 1 Tbsp (15ml) Japanese barbecue sauce
- 1 Tbsp (8g) cornstarch
- ½ tsp (1g) black pepper
- ½ tsp (2g) baking soda
Baking soda is an effective ingredient to tenderize the meat for its silky finish.
For the Shrimp Marinade
- 1 lb (450g) large shrimp, peeled and deveined
- 1 Tbsp (15ml) Japanese barbecue sauce
- 1 Tbsp (15ml) oyster sauce
- ½ tsp (1g) black pepper
For the Stir-Fry Sauce
- 3 Tbsp (45ml) soy sauce
- 2 Tbsp (30ml) oyster sauce
- 2 Tbsp (30ml) Japanese barbecue sauce
- 1 Tbsp (8g) cornstarch
- ¼ cup (60ml) water
Japanese barbecue sauce is key for this recipe. As an alternative, you could use hoisin sauce and 1 tablespoon (12g) of sugar.
Ingredients for the Noodles and Vegetables
- 12 ounces (340g) chow mein egg noodles
- 1 cup (100g) shredded carrots
- 2 cups (140g) shredded cabbage
- 1 cup (100g) sugar snap peas
- 1 medium onion, sliced (150g)
- 4 garlic cloves, minced (12g)
- 1 tablespoon (15g) fresh ginger, minced
- 3 scallions, sliced (30g)
- 1 tablespoon (15ml) sesame oil
- Extra black pepper, to taste
Marinate the Steak
In a bowl, place the steak slices. Add the soy sauce, oyster sauce, Japanese barbecue sauce, cornstarch, black pepper, and baking soda. Mix well until all pieces of meat are evenly covered with the marinade, making it appear shiny. Allow it to stand for 20 minutes before continuing with the rest of the preparation.
Pro Tip: At first try, I left out the baking soda because I did not see it as necessary. The steak was okay but far less tender than in this second attempt. Ever since that experience, I always use baking soda.
Marinate the Shrimp
In another bowl, mix the shrimp with the Japanese barbecue sauce, oyster sauce, and black pepper. Toss and coat the shrimp evenly. It should now look like the surface is glazed.
Make the Sauce
Mix the soy sauce, oyster sauce, Japanese barbecue sauce, cornstarch, and water in a small bowl. Ensure that everything is well mixed.
There should not be any chunks of cornstarch in the mixture, as this would result in uneven thickening.
Cook the Noodles
Bring a large pot of water to a boil. Add the chow mein noodles and allow them to cook for 10 minutes. The directions on the packet may vary from this.
Drain the noodles and rinse briefly in cold water.
Pro Tip: The rinse will help stop the cooking process and prevent the noodles from clumping when mixed with other foods.
Sear the Steak
Heat a wok. Place the steak in the pan and allow it to cook for about 4 minutes.
A nice sizzling sound indicates that the steak is cooking properly, and its edges will begin to brown.
When it’s fully done, take it off the fire and set aside.
The steak should have a nice browned appearance, which is not dry inside.
Cook the Shrimp
Now add the shrimp to the same pan.
Allow them to sear for 1 minute on each side.
Check frequently, as they can cook rather quickly.
They are ready when they become an opaque pink color and form a C-shape.
Pro Tip: Shrimp that form tight circles have been allowed to overcook.
Stir-Fry the Aromatics
Add sesame oil to the same wok used previously.
Add garlic, ginger, and onions into it.
Stir for 2-3 minutes.
In my opinion, this step always results in amazing aromas as the garlic and ginger start giving off their delicious smell, while the onions begin turning a little translucent.
Your kitchen will smell absolutely marvelous at this point.
Cook Vegetables
Add sugar snap peas as they take longer to be ready.
Stir-fry for 2 minutes.
Then, add cabbage and carrots.
Keep stirring and fry for another minute.
Your vegetables should stay crunchy.
It’s okay to add a little black pepper.
High temperature and constant stirring are your friends.
Toss Everything Together
Add the noodles into the wok.
Pour sauce and toss everything together in order to coat the noodles with it.
While heating up, it will thicken and become glossy.
Add prepared steak and shrimps.
Stir them so everything is combined.
Finish it off with some fresh slices of scallions.
This is how your delicious dish should look – glossy and packed with lots of vegetables, shrimps, and tender beef slices.
Usually, I need two big spoons in order to toss everything, as it becomes pretty heavy with so many ingredients inside.
Common Mistakes While Preparing this Dish
Overcooked Noodles
If noodles have been in boiling water too long, they’ll become soft and fragile while being stir-fried.
Boil until barely tender, then cool under running water right away.
Use a Cold Pan
A pan that is not hot enough will cause the steak to steam rather than brown.
Wait until the wok is completely hot.
Crowded Wok
Adding too many ingredients will cause the temperature to go down.
Prepare the steak and shrimp separately.
Overcooked Shrimps
Since shrimp cooks so quickly, overcooking will cause it to be rubbery.
The moment it turns pink and becomes opaque, remove it from the heat.
Not Using Marinades
These marinades add flavor and contribute to better texture.
Pre-marinating for 20 minutes will yield better results.
Different Ways to Prepare the Recipe
Spiciness
You can make this dish a little spicy by adding fresh sliced chillies or even dried flakes to the sauce mixture.
Spiciness will nicely balance the sweetness from the barbecue sauce.
Protein Substitutions
You may use other types of meat in addition to the steak, like chicken thigh fillets or even tofu as a vegetarian option.
Change cooking time accordingly.
Vegetable Addition
There is no limit to what vegetables you could use – broccoli, bell peppers, mushrooms, bok choy…
Feel free to use those vegetables that you find in your fridge.
How to Store & Serve?
Leftovers will stay good in the fridge for up to 3 days in an airtight container.
For longer shelf-life, you may freeze portions for up to 2 months.
To rewarm the dish, just toss everything over medium heat with a splash of water to loosen the sauce.
Do not leave the dish unrefrigerated for more than 2 hours because of the seafood.
Personally, I prefer to enjoy it fresh out of the pan, where the vegetables are still crispy, and the sauce is shiny.
For the toppings, additional chopped scallions would be a great idea.
Questions and Answers
Which Steak Is Best Suited for This Recipe?
Top round steak, flank steak, sirloin, and even ribeye steak work perfectly well for this recipe, as all you need are thin slices against the grain.
Why Do We Need Baking Soda for Steak Marinade?
Baking soda softens the outside of thebeef,f making its texture more delicate, like in restaurant stir-fry dishes.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce, chop vegetables, and marinate the protein up to several hours before cooking.
What Type of Noodles Should I Use?
Chow mein noodles are traditionally used. If unavailable, lo mein noodles, yakisoba noodles, ramen noodles, or spaghetti might also work.
Japanese Barbecue Sauce Alternative?
If you are out of stock, you can simply mix Hoisin sauce with a tablespoon of sugar and use it instead.
Conclusion
Whenever I crave some takeout food but cannot stand getting ready to go out, this is one of the first recipes that comes to mind.
Hope this dish finds its place in your regular rotation as well!
