Garlic Butter Steak Shrimp Noodles (Print Format)

Tender steak, shrimp, and noodles tossed in rich garlic butter for an irresistibly savory weeknight dinner.

# Ingredients:

→ Stir-Fry

01 - 8 oz steak (ribeye, sirloin, or flank), thinly sliced
02 - 8 oz shrimp, peeled and deveined
03 - 8 oz lo mein noodles, yakisoba, or spaghetti
04 - 2 tablespoons butter
05 - 4 cloves garlic, minced
06 - 1 red bell pepper, sliced
07 - 1 cup snap peas or broccoli florets
08 - 2 tablespoons vegetable oil, divided

→ Sauce

09 - 3 tablespoons soy sauce
10 - 2 tablespoons oyster sauce
11 - 1 teaspoon sesame oil
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - 1 teaspoon sugar

→ Optional Garnishes

14 - Sesame seeds
15 - Sliced green onions
16 - Fresh lime wedges

# Steps:

01 - Thinly slice steak against the grain. Pat shrimp dry. Chop vegetables. Cook noodles until just al dente, drain, and toss lightly with oil.
02 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Sear steak slices for 1–2 minutes per side until browned. Remove and set aside.
03 - Add the remaining tablespoon of oil to the skillet. Sauté shrimp for 2–3 minutes until pink and opaque. Remove and set aside.
04 - Reduce heat to medium. Melt butter in the skillet and sauté minced garlic for about 30 seconds until fragrant.
05 - Add the cooked noodles to the skillet. Pour in soy sauce, oyster sauce, sesame oil, sugar, and optional chili flakes. Toss quickly to coat.
06 - Return the steak and shrimp to the skillet. Toss everything together gently until heated through and well combined.
07 - Garnish with sesame seeds, sliced green onions, or a squeeze of lime if desired. Serve immediately.

# Tips:

01 - If using spaghetti, slightly undercook it to maintain chewiness during stir-frying.
02 - Chicken, tofu, or scallops can replace steak or shrimp for variety.
03 - Add sliced carrots, mushrooms, or baby bok choy for extra flavor and nutrition.
04 - Prep all ingredients a day ahead for faster cooking.
05 - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water.