If you love restaurant-style stir fry, this beef and shrimp noodle combination is worth trying. Tender sirloin, juicy shrimp, crisp vegetables, and saucy noodles all come together in a glossy, savory sauce for an easy dinner packed with flavor, ready in just 35 minutes.
Why You’ll Love This Recipe
- Beef and shrimp together. Two proteins bring layers of flavor and texture to this stir fry.
- That glossy, savory sauce. Soy sauce, oyster sauce, and hoisin combine for rich, restaurant-style flavor.
- Loaded with vegetables. Mushrooms, bell pepper, and snap peas add color and crunch throughout.
- Faster than takeout. A full stir fry dinner ready in just 35 minutes.
Ingredients
For the Beef and Shrimp
- ½ lb beef sirloin, thinly sliced against the grain
- ½ lb large shrimp, peeled, deveined, and patted dry
- 1 tsp cornstarch
- 1 tsp soy sauce
For the Noodles
- 8 oz lo mein noodles, dried egg noodles, spaghetti, or ramen noodles
For the Vegetables
- 1 cup fresh mushrooms, sliced
- 1 red bell pepper, sliced into strips
- 1 cup snap peas
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely minced
- 3 green onions, chopped and divided
- 3 tbsp vegetable oil, divided
For the Stir Fry Sauce
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 2 tbsp water
- 1 tsp cornstarch
How to Make Beef and Shrimp Stir Fry Noodles
1. Cook the noodles. Cook the noodles according to the package directions until barely tender. Drain immediately, rinse briefly under cold water, and set aside.
2. Prepare the beef. Toss the thinly sliced sirloin with 1 teaspoon cornstarch and 1 teaspoon soy sauce until evenly coated. Let it rest while you prepare the stir fry sauce.
3. Make the sauce. Whisk together ¼ cup soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, water, and 1 teaspoon cornstarch until smooth.
4. Sear the beef. Heat a wok or heavy skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil. Add the beef in a single layer and cook for 2 to 3 minutes until nicely browned. Transfer to a plate.
5. Cook the shrimp. Add another tablespoon vegetable oil to the skillet. Add the shrimp and cook for 60 to 90 seconds per side until pink and just cooked through. Transfer the shrimp to the plate with the beef.
6. Stir-fry the vegetables. Add the remaining vegetable oil and mushrooms to the skillet. Cook for about 2 minutes. Add the garlic, ginger, bell pepper, and snap peas. Stir-fry for another 2 minutes until crisp-tender.
7. Bring everything together. Return the beef and shrimp to the skillet. Add the cooked noodles and any accumulated juices. Whisk the sauce again and pour it evenly over everything.
8. Finish the stir fry. Toss continuously over high heat for 2 to 3 minutes until the sauce thickens into a glossy coating over the beef, shrimp, vegetables, and noodles.
9. Garnish and serve. Remove from the heat and sprinkle generously with chopped green onions. Serve immediately while hot.
Tips for the Best Beef and Shrimp Stir Fry
- Slice the beef thinly against the grain. This keeps it tender rather than chewy.
- Cook the wok until very hot before adding oil. High heat is essential for a proper stir fry sear.
- Don’t overcook the shrimp. A minute and a half per side is enough; they’ll turn rubbery if left too long.
- Whisk the sauce again before adding it. Cornstarch can settle, so a quick re-whisk keeps the sauce smooth.
What to Serve with Beef and Shrimp Stir Fry Noodles
This dish is a complete meal on its own, but spring rolls or a simple cucumber salad make great additions if you want to round out the spread.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, flank steak or flat iron steak both work well sliced thinly against the grain.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking so they sear properly instead of releasing excess water.
Can I use different vegetables?
Yes, broccoli, carrots, or bok choy would all work well in place of or alongside the mushrooms, bell pepper, and snap peas.
Beef and Shrimp Stir Fry Noodles
Ingredients
Equipment
Method
- Cook the noodles according to the package directions until barely tender. Drain immediately, rinse briefly under cold water, and set aside.
- Toss the thinly sliced sirloin with 1 teaspoon cornstarch and 1 teaspoon soy sauce until evenly coated. Let it rest while you prepare the stir fry sauce.
- Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, water, and 1 teaspoon cornstarch until smooth.
- Heat a wok or heavy skillet over medium high heat until very hot. Add 1 tablespoon vegetable oil. Add the beef in a single layer and cook for 2 to 3 minutes until nicely browned. Transfer to a plate.
- Add another tablespoon vegetable oil to the skillet. Add the shrimp and cook for 60 to 90 seconds per side until pink and just cooked through. Transfer the shrimp to the plate with the beef.
- Add the remaining vegetable oil and mushrooms to the skillet. Cook for about 2 minutes. Add the garlic, ginger, bell pepper, and snap peas. Stir fry for another 2 minutes until crisp tender.
- Return the beef and shrimp to the skillet. Add the cooked noodles and any accumulated juices. Whisk the sauce again and pour it evenly over everything.
- Toss continuously over high heat for 2 to 3 minutes until the sauce thickens into a glossy coating over the beef, shrimp, vegetables, and noodles.
- Remove from the heat and sprinkle generously with chopped green onions. Serve the beef and shrimp stir fry noodles immediately while hot.