High Protein Beef and Shrimp Stir-Fry Noodles

Beef & Shrimp Stir-Fry Noodles – A Quick Dinner for Busy Nights

In just 25 minutes, you can have a hearty, high-protein dinner on the table that brings together tender beef, juicy shrimp, and chewy noodles in a savory stir-fry sauce. This one-pan meal is packed with umami flavor from the soy and oyster sauce, while the fresh vegetables add crunch and color. I first made this dish after a long day exploring the night markets in Taipei, where the sizzle of woks filled the air. Back home, this quick recipe lets me recapture that same satisfying energy without the jet lag.

Why You’ll Love This Recipe

• It is a complete meal in one pan with protein, carbs, and vegetables.
• The combination of beef and shrimp gives you a unique surf-and-turf twist.
• It comes together faster than takeout delivery.
• The sauce coats every noodle perfectly without being too heavy.
• It feels like a cozy restaurant dinner right in your own kitchen.

Ingredients

• 8 oz flank steak or sirloin, thinly sliced against the grain
• 8 oz large shrimp, peeled and deveined
• 8 oz dried lo mein noodles or thick wheat noodles
• 2 tablespoons vegetable or avocado oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, sliced for garnish
• 1 tablespoon sesame seeds for topping

For the beef marinade:

• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• ½ teaspoon sugar
• 1 teaspoon sesame oil

For the stir-fry sauce:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 teaspoon rice vinegar
• ¼ teaspoon white pepper
• 2 tablespoons water

Instructions

• Marinate the beef: In a bowl, combine sliced beef with soy sauce, cornstarch, sugar, and sesame oil. Toss well and let sit for 10 minutes while you prep other ingredients.
• Cook the noodles according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Toss with a drizzle of oil to prevent sticking.
• Whisk together all the stir-fry sauce ingredients in a small bowl until the sugar dissolves. Set aside.
• Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the shrimp and sear for 1–2 minutes per side until pink. Remove and set aside.
• Add the remaining tablespoon of oil to the wok. Add the sliced beef in a single layer and let it sear undisturbed for 1 minute. Stir-fry for another minute until browned but still tender. Remove and set aside with the shrimp.
• Add the bell pepper and snap peas to the hot wok. Stir-fry for 1–2 minutes until crisp-tender. Add the garlic and ginger and cook for 30 seconds until fragrant.
• Return the beef and shrimp to the wok. Pour in the sauce and toss everything together.
• Add the cooked noodles and toss for another minute until everything is well coated and heated through.
• Garnish with sliced green onions and sesame seeds. Serve immediately.

Pro Tips

• Slice the beef against the grain into thin strips for the most tender bite. Freeze it for 15 minutes beforehand to make slicing easier.
• Do not overcook the shrimp. They are done as soon as they curl and turn opaque pink, usually in less than 2 minutes per side.
• Use high heat for the entire stir-fry process to get that smoky wok hei flavor without burning the sauce.
• Rinse the cooked noodles under cold water to remove excess starch and keep them from clumping together in the pan.
• Prep all your ingredients before you start cooking because the stir-fry moves fast once the heat is on.

Variations

• Swap the beef for chicken thighs or pork tenderloin for a different protein profile.
• Use gluten-free tamari and a gluten-free oyster sauce alternative to make this dish gluten-free.
• Add broccoli florets, shredded carrots, or bok choy for extra vegetables and color.
• Make it spicy by adding 1 tablespoon of sambal oelek or chili garlic sauce to the stir-fry sauce.

Frequently Asked Questions

• Can I use frozen shrimp for this recipe? Yes, just thaw them completely under cold running water and pat them very dry before cooking to avoid excess moisture.
• What type of noodles work best? Fresh lo mein noodles or dried thick wheat noodles work perfectly. You can also use thin spaghetti or udon noodles in a pinch.
• How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water to revive the sauce.
• Can I make this dairy-free or egg-free? This recipe is naturally dairy-free and egg-free as written, but always check your oyster sauce label to be sure.
• Why is my beef tough? The beef was likely sliced with the grain or cooked too long. Slice against the grain and cook over high heat just until browned.
• Can I double the sauce? Yes, if you like extra saucy noodles, multiply the sauce ingredients by 1.5 and add it all at once.

More Recipes You’ll Love

• Beef Noodles Recipe
• Garlic Chili Chicken Stir-Fry Rice
• Chicken Stir-Fry Peppers Rice Potatoes
• Asian Chicken Vegetable Rice Bowl
• Homemade Orange Chicken Teriyaki Fried Rice

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.