There’s something magical about a dish that feels fancy enough for a weekend celebration but is still friendly enough to make after a long day. I remember standing at the stove with my grandma, the kitchen smelling like garlic and soy, and she’d say, “Patience, kiddo—the best meals happen when you let flavors talk.” That wisdom became this very recipe: Steak Shrimp Noodles. It’s a one-pan love note, a little bit of steak-house charm with shrimp-sweet brightness, all twirled around a comforting bed of noodles. I’ll be honest: I’ve compared it to classic Beef Stroganoff meets garlicky shrimp lo mein, and the comparison makes me smile every time. This is the kind of dish that disappears in minutes at my house, and my kids actually ask for seconds. The key? a simple batter for crisp shrimp, a savory steak filling, and a glossy glaze that finishes everything with a kiss of sweetness and heat. This is one of those weeknight miracles I reach for again and again, because it tastes like you spent hours plating and simmering, but it actually comes together in a single skillet a little at a time.
What is a Steak Shrimp Noodle?
Think of Steak Shrimp Noodles as a surf-and-turf noodle skillet—where sizzling steak slices meet succulent shrimp, all wrapped around ribbons of noodles and a glossy, savory glaze. It’s essentially a skillet meal that takes a few pantry-friendly ingredients and a handful of smart techniques to deliver big flavor without fuss. The name is straightforward: tender steak, plump shrimp, and noodles that soak up every bit of the glaze. It’s a homey, crave-worthy dish that feels special enough for a family dinner but simple enough to make after you’ve locked eyes with the clock and realized you need dinner in under 30 minutes. If you’ve got a craving for both steak and seafood in one comforting bowl, this is your best friend. And yes, you can customize the texture by choosing thinly sliced flank for the steak and jumbo shrimp for a dramatic bite—the result is always a warm, sea-salted hug on a plate.
Why you’ll love this recipe?
What I love most about Steak Shrimp Noodles is how forgiving and delicious it is. The dish balances a deeply savory, almost meaty flavor from the steak with the bright sweetness of shrimp, all brought together by a glaze that clings to every noodle. It’s incredibly versatile: you can swap in chicken if you don’t have steak, or use extra veggies like broccoli or bell peppers to brighten the plate. The simplicity is the selling point—you get restaurant-like depth without the mess of a big pot of pans. It’s also surprisingly budget-friendly if you shop smart: tender cuts go a long way when sliced thin, and shrimp cooks quickly, so you’re not paying for long simmer times. The aroma alone—garlic, soy, and a touch of honey—fills the kitchen and makes everyone pause to breathe it in. This dish has become a lifesaver on busy nights, a guaranteed crowd-pleaser for family movie nights, and a little ode to Sunday comfort food that still feels bright and modern. What I love most about this is how the flavors build as you cook—the steak brings a meaty depth, the shrimp adds a sea-bright pop, and the noodles carry a silky coat of glaze that ties everything together. It’s a weekly habit I look forward to, and my kids ask for this all the time when we need something comforting but not heavy.
How do I make a Steak Shrimp Noodle?
Quick Overview
Grab a skillet and heat it well—you’ll sear the steak for depth, then quickly bathe shrimp in a light batter so they crisp up while you let the noodles rest in a glossy glaze. While the skillet is hot, you’ll toss in sliced mushrooms and peppers to build aroma and color. The noodles cook just until al dente, then you pour everything together with a quick, savory glaze that sticks to every bite. The beauty is in timing: shrimp cooks fast, steak needs a minute or two more, and the glaze should cling—not pool—so you’ve got a cohesive, glossy finish. It’s all about flavor layering, working inside a single skillet, and serving hot with a quick green onion finish. Trust me on this one—you’ll feel like you’ve conquered a chef’s special, but you’ll still have time to clean the kitchen before dessert.
Ingredients
For the Main Batter:
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup cold sparkling water or ice-cold club soda
- 1 large egg
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 tsp paprika or chili powder (optional for a little kick)
For the Filling:
- 12 oz flank steak or sirloin, thinly sliced against the grain
- 2 tbsp soy sauce or tamari (gluten-free if needed)
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 cup sliced mushrooms
- 1 cup thinly sliced bell pepper (multicolor for visual pop)
- 1 small onion, thinly sliced
For the Glaze:
- 1/4 cup soy sauce or tamari
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp oyster sauce (or extra soy for a vegetarian option)
- 1 tsp sriracha or chili sauce (adjust to taste)
- 1 tsp cornstarch dissolved in 1 tbsp water (slurry)
With the Noodles:
- 8 oz lo mein or spaghetti noodles, cooked to al dente and drained
- 2 tbsp butter or neutral oil
- 3 garlic cloves, minced
- 2 green onions, thinly sliced
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 425°F (220°C) if you’re finishing in the oven, but realistically, this cooks nicely on the stovetop. Pat the steak dry and slice it thinly. Pat the shrimp dry and set aside. Have your mushrooms, peppers, and onion chopped, and ready to go so nothing burns while you’re juggling batter and glaze. A hot skillet is your best friend here because it seals in flavor and gives you that glossy finish you’re after for Steak Shrimp Noodles.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, cornstarch, salt, pepper, and paprika. This is your dry anchor—the crust will cling to the shrimp and give you a crisp edge that makes Steak Shrimp Noodles so crave-worthy.
Step 3: Mix Wet Ingredients
In another bowl, beat the egg and pour in the cold sparkling water. The fizz helps keep the batter light and airy, which is exactly what you want for those shrimp to stay tender inside a crisp shell. Add the garlic powder or a pinch of garlic if you’re feeling extra. Dip a shrimp into the batter, then let the excess drip off before laying it in the hot oil or pan for a quick fry—aim for a light, pale golden crust.
Step 4: Combine
Dip each shrimp in the batter, then fry in a shallow pool of oil until just set and lightly crisp. Remove and drain on paper towels. This is where the magic happens: the coating is flavorful but not heavy, leaving room for the glaze to work its shine on Steak Shrimp Noodles. If you’d rather skip frying, you can give the shrimp a quick pan-sear after battering for a similar effect, but I prefer the crisp bite.
Step 5: Prepare Filling
Marinate the steak slices in soy sauce and minced garlic for about 10 minutes to deepen the beefy flavor. In a hot skillet with a splash of sesame oil, sear the beef just until it’s nearly done; you want a rosy center, not a grey one. Remove and set aside. In the same pan, sauté the onions, mushrooms, and peppers until they’re caramelized around the edges. They’ll bring sweetness and texture to Steak Shrimp Noodles, and the sizzling sound is pure comfort.
Step 6: Layer & Swirl
Boil the noodles until they’re al dente, then drain. Return the noodles to the pan and add a portion of the glaze. Layer the steak slices on top, followed by the crispy shrimp. Pour the rest of the glaze over the top and swirl gently to create a glossy marble that coats every strand of noodle and every bite of beef and shrimp. The swirl should look inviting rather than uniform—little streaks of color make it feel special.
Step 7: Bake
This dish benefits from a short bake to meld flavors and warm through everything that’s already hot from the pan. Slide the skillet into the oven for 6–8 minutes, just enough to finish cooking the steak and to let the glaze cling beautifully to the noodles. If you don’t want to bake, you can skip this step and finish with a quick toss on the stove, but I love the slightly softened texture you get from the oven.
Step 8: Cool & Glaze
Carefully pull the dish out and give it a final toss with any remaining glaze. If you’re using a glaze with cornstarch, it will thicken as it sits, so give it a minute or two off the heat to settle. The steam will carry the aroma of garlic, sesame, and a whisper of heat—this is Steak Shrimp Noodles in its pure, cozy form.
Step 9: Slice & Serve
Slice the steak against the grain for tenderness; plate a nest of noodles, top with steak slices and shrimp, then finish with a sprinkle of green onions and a final drizzle of glaze. The noodles should be glossy, the shrimp crisp, and the steak juicy. Serve hot, with a side of steamed greens if you like. The first bite should feel like a hug—protein, starch, and bright sauce all in one mouthful.
What to Serve It With
Steak Shrimp Noodles is rich and satisfying on its own, but a few thoughtful sides can elevate the meal for different occasions.
For Breakfast: A light, crisp cucumber salad and a strong mug of black coffee pair nicely. If you’re making this early in the day, you can reheat gently and whisk a tiny bit of lemon into a fresh herb salad on the side to brighten the flavors. It may sound odd, but the contrast makes the noodles feel like a brunch-star.
For Brunch: Consider a spritz of citrus and a simple sparkling water with lemon, plus a small plate of quickly sautéed spinach with garlic to cut the richness. The recipe’s warmth translates beautifully to a late-morning feast, especially when you want something comforting.
As Dessert: This dish isn’t dessert territory, but you can end with a light, citrus-forward sorbet or a pear and almond tart to cleanse the palate after a savory, rich plate. The key is to keep the finale fresh so it doesn’t feel heavy after the noodles.
For Cozy Snacks: A mini version of Steak Shrimp Noodles with a smaller noodle bed and a little extra glaze makes for a satisfying late-night bite. It’s the kind of snack you’d share with a friend who stops by for coffee and stays for a story.
Top Tips for Perfecting Your Steak Shrimp Noodles
[Expert advice organized by technique:]
Shrimp Prep: Thoroughly pat the shrimp dry before battering; excess moisture creates steam and soggy crust. A quick, light coat of cornstarch helps the crust cling and gives you a crisp bite without being greasy. If you’re unsure, test one shrimp first and adjust your oil temperature as needed.
Mixing Advice: Don’t overmix the batter. A few small lumps are fine; they’ll fry up into a lighter, crisper crust. If you whisk too vigorously, you’ll tighten the batter and lose that delicate texture you want for Steak Shrimp Noodles.
Swirl Customization: The glaze is your friend—streaks of sauce look beautiful and taste amazing. If you love a more lacquered look, thicken the glaze a touch with the cornstarch slurry and swirl quickly so you get bold marbling rather than a uniform glaze.
Ingredient Swaps: Swap the steak for chicken or tofu for a different twist, or use lobster or scallops for a seafood-forward version. You’ll want to adjust cooking times slightly—shrimp cooks fast, steak needs a touch longer, and tofu benefits from a quick sear to hold its structure.
Baking Tips: If your oven runs hot, reduce the bake time to 5–7 minutes and monitor carefully. If you’re using a thicker cut, you may need a minute or two longer. A quick thermometer check for about 135°F (57°C) for medium-rare steak is a safe bet, and shrimp should be opaque and pink.
Glaze Variations: If you’re craving heat, add a touch more sriracha or chili oil. For deeper sweetness, increase honey or maple syrup. If you want a more Asian profile, swap half the soy with a little dark soy plus a splash of rice wine, and add a squeeze of ginger for a brighter note.
Storing and Reheating Tips
Steak Shrimp Noodles stores surprisingly well if you package them properly. You’ll want to separate noodles from the proteins if you know you’ll reheat, so the noodles don’t continue absorbing glaze and turning mushy.
Room Temperature: Best eaten within 2 hours of cooking. If you need to hold, keep it in a warm spot or a low oven (around 200°F/93°C) for a short time to preserve texture.
Refrigerator Storage: Transfer leftovers to an airtight container within 2 hours of cooking. Noodles and proteins can keep for 2–3 days. Reheat gently in a skillet with a splash of water or broth, or in a low oven to restore moisture without drying out the edges.
Freezer Instructions: Freezing isn’t ideal for texture here, but if you must, portion the dish in freezer-friendly containers and thaw slowly in the fridge, then reheat on the stovetop with a touch of broth to loosen the sauce.
Glaze Timing Advice: If you plan to reheat, you can reheat the protein and noodles and re-glaze just before serving to keep the lacquer-gloss look intact and flavorful.
Frequently Asked Questions
Final Thoughts
Steak Shrimp Noodles is the kind of dish you’re excited to make, then grateful you did. It’s a celebration of simple ingredients that come together in a way that feels indulgent without being heavy. The crispy shrimp, the tender steak, the glossy noodles—each bite carries a little memory of family kitchens and shared meals. I’ve learned a few tricks along the way, like letting the glaze bubble just enough to cling, or resting the steak briefly so its juices settle before slicing. It’s a dish that travels well from weeknights to weekend gatherings, and it never fails to spark a chorus of “mmms” around the table. If you try this at home, drop a comment and tell me how you customized the glaze or what veggie you sneaked in. Happy cooking, friends—and as always, I can’t wait to hear how yours turns out!
Steak Shrimp Noodles
Ingredients
Main Ingredients
- 12 oz strip steak
- 1.5 lb shrimp
- 12 oz lo mein noodles
- 1 piece bell pepper any color
- 3 cloves garlic
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp neutral oil
- 2 pcs green onions
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation Steps
- Pat steak dry and season with salt and pepper. Toss with 1 tablespoon soy sauce and minced garlic for 5 minutes.
- Heat 1 tablespoon neutral oil in a large skillet over high heat. Sear steak 2-3 minutes per side until browned. Remove and rest.
- In the same pan, add remaining oil and cook shrimp 2-3 minutes until pink. Remove.
- Add garlic, ginger, and sliced bell pepper; stir-fry 2 minutes. Stir in noodles and soy sauce, toss to coat.
- Return steak and shrimp to the pan; toss with noodles. Finish with sesame oil and chopped green onions. Serve hot.
