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Close-up shot of a bowl of glossy rice noodles tossed in brown sauce, topped with seared flank steak slices, perfectly cooked pink shrimp, red bell pepper pieces, and garnished with chopped green onions and sesame seeds.

Steak & Shrimp Noodles

A flavorful Asian-fusion noodle bowl loaded with tender steak, juicy shrimp, crisp vegetables, and a savory homemade sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 520
Ingredients Method

Ingredients
  

Main Ingredients
  • 250 g rice noodles
  • 250 g flank steak thinly sliced
  • 200 g shrimp peeled and deveined
Sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey
  • 1/4 cup water
  • 1 tbsp cornstarch
Aromatics & Veggies
  • 2 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 3 green onions chopped
  • salt and pepper to taste
  • sesame seeds for garnish

Method
 

  1. Cook rice noodles according to package instructions, then drain and set aside.
  2. In a small bowl, whisk soy sauce, oyster sauce, honey, and water with cornstarch until smooth.
  3. Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat.
  4. Add steak slices, season with salt and pepper, and cook for 2–3 minutes until browned. Remove and set aside.
  5. In the same skillet, add the remaining sesame oil and sauté garlic and ginger for 30 seconds.
  6. Add shrimp and cook for 2 minutes per side until pink and cooked through. Remove and set aside.
  7. Add bell pepper and broccoli to the skillet and stir-fry for 3–4 minutes until tender-crisp.
  8. Return steak and shrimp to the skillet, then pour in the sauce mixture.
  9. Toss in the cooked noodles and stir well until everything is coated and heated through.
  10. Garnish with green onions and sesame seeds before serving.