Garlic Butter Steak Shrimp Noodles

These Garlic Butter Steak and Shrimp Stir-Fried Noodles are a weeknight game-changer thanks to their bold flavor and simplicity. You get the juicy satisfaction of steak, the sweet brininess of shrimp, and chewy noodles all tossed in a crave-worthy garlic butter sauce. This meal always disappears fast at my table and makes you feel like you splurged at a fancy restaurant with none of the hassle.

The first time I whipped this up it was a rainy Monday and the flavors totally lifted my mood. Now even my picky eaters ask for seconds when they smell that garlic butter sizzling.

Ingredients

• Steak ribeye sirloin or flank: For the best flavor and tenderness slice thinly and always cut against the grain
• Shrimp peeled and deveined: Look for wild caught or good quality frozen shrimp for sweetness and firm texture
• Noodles lo mein yakisoba or spaghetti: Choose one with a chewy bite and avoid overcooking
• Butter: Adds richness and creates a silky sauce use real butter not margarine
• Garlic freshly minced: Nothing beats fresh garlic for aroma and punch
• Red bell pepper: Sliced for sweet crunch pick one that feels heavy and glossy
• Snap peas or broccoli florets: Both add color and fresh crunch pick bright green ones without blemishes
• Vegetable oil: Neutral oil with high smoke point for quick stir frying
• Soy sauce: Salty umami backbone choose a naturally brewed bottle
• Oyster sauce: Adds deep savoriness and a glossy finish
• Sesame oil: Just a dash for nutty aroma use toasted sesame oil for more flavor
• Red pepper flakes: Totally optional for heat use sparingly if sensitive
• Sugar: Rounds out the salty and savory notes
• Sesame seeds: For garnish and extra crunch use toasted if possible
• Green onions: For fresh garnish slice just before serving for best flavor
• Fresh lime wedges: Adds brightness when squeezed at the table

Step-by-Step Instructions

Prep Ingredients:

Slice steak thinly against the grain for tenderness. Pat shrimp dry for best browning and chop all veggies into bite sized pieces. Cook noodles just until al dente then drain well and toss with oil to prevent sticking.

Sear the Steak:

Heat a large skillet or wok over high heat. Add just enough oil to coat the bottom and sear the steak for about one to two minutes per side until browned but still juicy. Set aside so it does not overcook.

Cook the Shrimp:

Add another splash of oil to the hot pan and toss in the shrimp. Sauté quickly for two to three minutes until pink and opaque. Remove from the pan to avoid rubbery shrimp.

Make the Garlic Butter:

Turn the heat to medium. Add butter and minced garlic and cook stirring for about thirty seconds until the kitchen smells amazing and the garlic is just golden.

Stir-Fry the Noodles:

Toss your cooked noodles into the pan with the garlic butter. Pour in soy sauce oyster sauce sesame oil sugar and red pepper flakes if you like heat. Mix fast so every noodle gets glossy and tasty.

Combine and Heat Through:

Return the steak and shrimp to the pan with the veggies too. Toss gently so everything mingles and warm through for one minute. Take care not to overcook proteins.

Serve and Garnish:

Sprinkle with sesame seeds sliced green onions and serve right away with lime wedges to squeeze on top if you want a bright pop.

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My favorite part is always the garlic butter working its magic soaking into every strand of noodle. The joyful sizzling sound as I toss everything together makes me think of cozy evenings laughing with my family crowded around the table.

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to three days. When reheating add a splash of water and gently toss in a pan or microwave in short bursts to avoid drying out the noodles or making the shrimp tough.

Ingredient Substitutions

Swap steak for chicken tofu or even more shrimp. Try baby bok choy snow peas or mushrooms instead of or with the bell pepper and snap peas. For the sauce tamari can replace soy sauce if you’re gluten free and vegan oyster sauce works with tofu or veggies.

Serving Suggestions

This dish is a full meal on its own but pairs beautifully with a crisp side salad cucumber ribbons or a light Asian-style slaw. Sometimes a little bowl of miso soup on the side makes it truly special.

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Cultural Notes

While stir fried noodles are a staple across many Asian cuisines this recipe borrows flavors from Japanese yakisoba and Chinese chow mein giving it a flexible fusion feel perfect for creative home cooks. I love how one pan can bring together global flavors into your weeknight routine.

Recipe FAQs

→ What type of steak works best for this noodle dish?

Ribeye, sirloin, or flank steak are great choices due to their tenderness and flavor. Slice them thinly against the grain before cooking for the best texture.

→ Can I substitute the shrimp or steak?

Absolutely! Chicken, tofu, or scallops make excellent alternatives if you prefer a different protein or want a vegetarian version.

→ What kind of noodles should I use?

Lo mein or yakisoba are classic options, but spaghetti or linguine work well too. Cook noodles just al dente to avoid overcooking during stir-frying.

→ How do I ensure the steak and shrimp stay tender?

Sear steak quickly over high heat just until browned, and cook shrimp only until pink and opaque to avoid overcooking and toughness.

→ Can I prepare this meal ahead?

You can prep all ingredients a day in advance. Store them separately and stir-fry just before serving for best flavor and texture.