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Steak and Shrimp Teriyaki Noodles

Enjoy a restaurant-quality meal at home with these Steak and Shrimp Teriyaki Noodles. Tender steak and succulent shrimp combine with crisp vegetables in a rich, homemade teriyaki sauce for a weeknight dinner that doesn’t compromise on flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz steak (sirloin or flank), thinly sliced against the grain
  • 8 oz raw shrimp, peeled and deveined Optional: Toss with 1 tablespoon cornstarch for extra crispiness
  • 8 oz lo mein noodles or spaghetti
Vegetables
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas (or sugar snap peas)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 green onions, sliced (for garnish)
Teriyaki Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tbsp cornstarch 1 tablespoon for the sauce, plus 1 optional for coating the shrimp
  • 1/2 cup water
Oils & Seasonings
  • 2 tbsp neutral oil (vegetable or avocado)
  • 1 tsp sesame oil Optional but recommended
  • Black pepper to taste
  • Sesame seeds for garnish Optional

Equipment

  • Large pot
  • Large skillet or wok
  • Cutting board
  • Knife
  • Small bowl

Method
 

  1. Bring a large pot of salted water to a boil and cook the 8 oz of lo mein noodles or spaghetti according to the package directions until just tender. Drain and set aside.
  2. In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1/2 cup water until smooth.
  3. For extra-crispy shrimp (optional), toss the 8 oz of peeled and deveined shrimp with 1 tablespoon cornstarch.
  4. Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the 8 oz of thinly sliced steak and cook until just browned on the outside but still pink inside. Remove the steak from the pan and set aside.
  5. In the same pan, add the shrimp and cook until they turn pink and opaque, about 2 minutes per side. Transfer the shrimp to the plate with the steak.
  6. Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas to the pan along with 3 minced garlic cloves and 1 teaspoon grated fresh ginger. Stir-fry the vegetables for 3-4 minutes until they are crisp-tender.
  7. Pour in the prepared teriyaki sauce and let it bubble and thicken for 1-2 minutes. Then return the drained noodles, cooked steak, and shrimp to the pan. Toss everything together to ensure the ingredients are well coated with the sauce.
  8. Drizzle 1 teaspoon sesame oil over the dish, season with black pepper to taste, and garnish with sliced green onions and sesame seeds before serving.

Notes

This versatile dish features tender steak and succulent shrimp tossed with crisp vegetables in a homemade teriyaki sauce. The recipe is highly adaptable – swap the steak for chicken or tofu, change up the noodles, or substitute vegetables based on what you have on hand. A drizzle of chili garlic sauce or sriracha adds a nice kick if desired. Leftovers store well in an airtight container for up to two days.