Description
This flavorful surf and turf noodle dish combines juicy flank steak and tender shrimp with stir-fried rice noodles in a savory garlic soy sauce. Enhanced with fresh vegetables like broccoli and bell pepper, and finished with a fragrant blend of oyster, hoisin, and sesame oils, this quick and satisfying meal is perfect for busy weeknights or cozy weekend dinners.
Ingredients
Scale
Protein
- 1/2 lb flank steak, thinly sliced against the grain
- 1/2 lb large shrimp, peeled and deveined
Noodles
- 8 oz rice noodles or lo mein noodles
Sauces and Oils
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
Aromatics and Vegetables
- 4 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup broccoli florets
- 1/2 red bell pepper, thinly sliced
- 2 green onions, chopped
Other
- 1/4 cup beef or chicken broth
- 1 tsp cornstarch mixed with 1 tbsp water (optional for thickening)
- Salt and pepper to taste
Instructions
- Cook Noodles: Prepare the rice or lo mein noodles according to the package instructions. Drain them well and set aside to keep warm.
- Season and Sear Steak: Season the thinly sliced flank steak with a pinch of salt and pepper. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the steak slices and sear for 2-3 minutes until browned but still tender. Remove the steak from the pan and set aside.
- Cook Shrimp: In the same pan, add the shrimp and cook for 2 minutes per side, or until pink and cooked through. Remove and set aside with the steak.
- Sauté Aromatics: Add sesame oil to the pan and toss in minced garlic and ginger. Sauté for about 30 seconds until fragrant, taking care not to burn them.
- Stir-fry Vegetables: Add the broccoli florets and thinly sliced red bell pepper to the pan. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
- Combine Ingredients: Return the cooked steak and shrimp to the pan. Add the cooked noodles and toss to combine evenly.
- Add Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and broth. Pour this sauce mixture over the noodle and protein mixture and toss well to coat everything evenly.
- Optional Thickening: If a thicker sauce is desired, stir in the cornstarch slurry (cornstarch mixed with water) and cook for an additional minute until the sauce thickens.
- Garnish and Serve: Sprinkle chopped green onions over the dish and serve hot immediately for the best flavor and texture.
Notes
- Udon or spaghetti noodles can be used as substitutes if rice or lo mein noodles are unavailable.
- For an extra spicy kick, add chili flakes or drizzle sriracha over the finished dish.
- Leftovers store well refrigerated for up to 2 days; reheat gently before serving.
