Go Back
Beef and Shrimp Stir Fry Noodles

Beef and Shrimp Stir Fry Noodles

These beef and shrimp stir fry noodles combine tender sirloin, juicy shrimp, crisp vegetables, and noodles in a glossy savory sauce made with soy sauce, oyster sauce, hoisin, brown sugar, and sesame oil. It is a fast restaurant-style dinner with plenty of flavor and texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Asian-Inspired, Fusion
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb beef sirloin, thinly sliced against the grain
  • 1/2 lb large shrimp, peeled, deveined, and patted dry
  • 1 tsp cornstarch
  • 1 tsp soy sauce
  • 8 oz lo mein noodles, dried egg noodles, spaghetti, or ramen noodles
  • 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
  • 1/4 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

Equipment

  • large pot For cooking the noodles
  • Colander For draining and rinsing the noodles
  • Wok or heavy skillet For cooking the beef, shrimp, vegetables, and noodles
  • Small mixing bowl For preparing the stir fry sauce
  • whisk For mixing the sauce
  • Tongs or wok spatula For tossing the stir fry

Method
 

  1. Cook the noodles according to the package directions until barely tender. Drain immediately, rinse briefly under cold water, and set aside.
  2. 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. Whisk together 1/4 cup soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, water, and 1 teaspoon cornstarch until smooth.
  4. 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. 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. 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. 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. 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. Remove from the heat and sprinkle generously with chopped green onions. Serve the beef and shrimp stir fry noodles immediately while hot.

Notes

Slice the beef thinly against the grain for the most tender texture.
Cook the noodles only until barely tender so they do not become too soft when tossed in the stir fry.
Pat the shrimp dry before cooking so they sear instead of steaming.
Use a very hot wok or skillet and cook the beef in a single layer for better browning.
Cook the vegetables only until crisp tender.
Whisk the sauce again before adding it because the cornstarch may settle.
Toss continuously over high heat until the sauce becomes glossy and coats the noodles evenly.