Masters of kitchen
Introduction to Garlic Butter Steak and Shrimp Stir-Fried Noodles
Imagine sitting down to a restaurant-worthy dish — juicy steak, tender shrimp, perfectly sauced noodles — all ready in under 30 minutes. Sounds dreamy, right? Garlic Butter Steak and Shrimp Stir-Fried Noodles is the ultimate answer to busy nights when you crave something a little indulgent but still easy to pull off.
This dish is pure magic. Every bite delivers buttery richness, the boldness of garlic, the savory umami of steak, and the sweet, briny snap of shrimp, all tangled together with chewy, satisfying noodles. It’s fast, hearty, and totally customizable to whatever you have on hand.
Whether you’re cooking for a quick weeknight dinner or hosting a cozy gathering with friends, this recipe fits the bill beautifully. In this guide, we’ll dive into why this dish is a must-try, cover the essential ingredients, give you easy step-by-step instructions, and share expert tips to make it flawless every time. Get ready — this is about to become your new favorite stir-fry!
Why You’ll Love This Recipe
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Quick and Easy: From prep to plate, everything comes together in just one pan — no mountains of dishes afterward!
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High Protein and Satisfying: Thanks to both steak and shrimp, it’s packed with filling protein that will keep you energized.
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Bold and Irresistible Flavors: That rich garlic butter sauce coats every strand of noodle and every piece of steak and shrimp perfectly.
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Family Friendly: It’s a guaranteed crowd-pleaser — even picky eaters will love it. Plus, you can adjust spice levels easily.
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Customizable: Swap the noodles, add your favorite veggies, or toss in extra spices to make it uniquely yours.
Key Ingredients and Why They Matter
Choosing the right ingredients is key to getting that authentic, restaurant-quality flavor and texture at home:
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Steak Cuts: Go for ribeye, sirloin, or flank steak. These cuts are naturally tender and cook quickly at high heat, which is perfect for stir-frying.
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Shrimp: Medium or large shrimp are ideal. Make sure they’re peeled and deveined for ease — it makes the cooking process much faster and keeps the dish clean and elegant.
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Noodles: Lo mein noodles are traditional, but yakisoba noodles, ramen noodles, or even spaghetti work wonderfully. Just cook them slightly under so they don’t get mushy during stir-frying.
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Garlic Butter: Fresh minced garlic blended with rich butter forms the flavor base. Pro Tip: Skip garlic powder — fresh garlic gives unbeatable aroma and depth.
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Vegetables (Optional but Recommended): Bell peppers, snap peas, broccoli, or carrots not only add color but also bring freshness and crunch to balance the richness.
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Sauce Components:
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Soy Sauce: Adds saltiness and umami.
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Oyster Sauce: Gives a slightly sweet, deep flavor.
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Sesame Oil: Adds a toasty, nutty fragrance.
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Chili Flakes: Optional, but great if you like a little heat.
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Pantry Staples: A splash of sugar to balance saltiness and a bit of cornstarch if you want a silkier sauce.
Each ingredient plays a specific role, working together to create that mouthwatering harmony of taste and texture.
Choosing the Best Steak and Shrimp for Stir-Fry
When it comes to stir-frying, choosing the right proteins makes a huge difference.
Best Steak Cuts for Stir-Frying:
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Ribeye: Rich, flavorful, and tender. Cooks quickly and stays juicy.
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Sirloin: A leaner cut that’s still tender when cooked quickly.
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Flank Steak: Slightly chewier but excellent when sliced thin against the grain.
What Size Shrimp Works Best?
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Medium (41–50 per pound) or large (31–40 per pound) shrimp are ideal. They’re big enough to stay juicy and not get lost in the noodles.
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Important: Always pat your shrimp dry before cooking. It helps them sear nicely instead of steaming.
Avoid Overcooking!
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Steak only needs a quick sear over high heat — about 1–2 minutes per side.
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Shrimp cook in just 2–3 minutes and should turn pink and slightly firm. Overcooked shrimp become rubbery fast, so keep an eye on them!
Step-by-Step Instructions
Ready to stir-fry like a pro? Here’s how to make your Garlic Butter Steak and Shrimp Stir-Fried Noodles:
1: Prep All Ingredients
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Slice your steak thinly against the grain for the most tender results.
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Peel and devein shrimp if they aren’t prepped.
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Chop veggies into bite-sized pieces.
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Cook your noodles until just al dente, then drain and toss with a drizzle of oil to prevent sticking.
2: Sear the Steak
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Heat a large skillet or wok over high heat.
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Add a little oil and quickly sear steak slices until browned but still juicy — about 1–2 minutes per side.
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Transfer steak to a plate.
3: Sauté the Shrimp
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In the same skillet, add a bit more oil if needed.
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Sauté shrimp until just pink and opaque — about 2–3 minutes.
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Remove and set aside with the steak.
4: Make the Garlic Butter Sauce
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Lower the heat to medium.
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Melt butter and add minced garlic.
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Stir constantly for about 30 seconds until fragrant — don’t let the garlic brown!
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5: Stir-Fry Everything Together
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Add cooked noodles into the skillet.
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Pour in the soy sauce, oyster sauce, sesame oil, and optional chili flakes.
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Toss well to coat.
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Return steak and shrimp to the pan and gently mix everything until heated through and glossy with sauce.
6: Add Finishing Touches
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Sprinkle with sesame seeds or chopped green onions if you like.
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Optional Add-Ins: A squeeze of lime juice for brightness or a pinch of extra chili flakes for heat.
Important Tips:
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Don’t overcrowd the pan: Cook in batches if needed to maintain high heat.
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Separate cooking: Always cook steak and shrimp separately first for best texture.
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Quick toss: Don’t overwork the noodles — a light toss is enough.
How to Make It Ahead of Time
Need to make dinner even faster? This dish is great for prepping ahead!
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Marinate Proteins: Toss steak and shrimp with a little soy sauce and garlic earlier in the day.
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Prep Noodles and Veggies: Cook noodles and chop veggies up to 24 hours ahead. Store them separately in the fridge.
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Reheating Tips: When ready to serve, just reheat everything quickly in the skillet with a little splash of water or broth to loosen the sauce.
Bonus: Meal prepping the components can turn this dish into a 10-minute dinner on crazy busy nights!
Ingredient Variations and Creative Twists
One of the best things about Garlic Butter Steak and Shrimp Stir-Fried Noodles is how flexible it is. You can easily tweak it based on what you have on hand or what you’re craving!
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Swap Proteins: Replace the steak with chicken breast or thighs for a leaner option. Want a vegetarian twist? Tofu stir-fried until crispy makes a great substitute.
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Switch Up the Noodles: Instead of lo mein or yakisoba, try rice noodles for a lighter, chewier bite or thick, slurpy udon for extra comfort.
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Add Extra Veggies: Boost the nutrition and color by tossing in sliced carrots, mushrooms, zucchini, baby corn, or bok choy.
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Turn Up the Heat: If you love spice, drizzle in some sriracha, sambal oelek, or sprinkle crushed red pepper flakes while tossing the noodles.
Tip: Feel free to mix and match based on your taste — the garlic butter base makes everything taste incredible!
Expert Tips for Perfect Stir-Fried Noodles
Want your stir-fry to taste like it came from a five-star restaurant? Here are a few pro tips:
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Pat Proteins Dry: Before cooking, blot your steak and shrimp dry with paper towels. Moisture is the enemy of a good sear!
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Cook in Batches: Always cook steak and shrimp separately, and don’t crowd the pan. High heat = gorgeous caramelization, not steaming.
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Toss Noodles Quickly: Add noodles last and toss just enough to coat with sauce. Over-tossing can make them soggy.
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Use the Right Pan: A large wok or a wide heavy-bottomed skillet gives you the high, even heat you need for quick stir-frying.
Bonus Tip: Pre-mix your sauce ingredients so you can pour them in quickly without slowing down the stir-fry process!
Common Mistakes to Avoid
Even simple stir-fries have a few pitfalls. Here’s how to dodge them:
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Overcooking the Steak: Thin slices only need a quick sear — overcooking makes them dry and tough.
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Overcooking Shrimp: Shrimp cook incredibly fast. Once they turn pink and curl slightly, they’re done!
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Letting Noodles Sit Too Long: If noodles sit soaking in sauce off the heat, they’ll absorb too much liquid and get mushy.
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Using Cold Noodles: Cold noodles clump together. Always toss them lightly with oil after cooking and reheat briefly if needed.
Reminder: Stir-fries are fast and furious — keep everything moving!
How to Store and Reheat Leftovers
Got leftovers? Lucky you! Here’s how to keep them fresh and tasty:
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Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
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Reheating: Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Stir just until heated through.
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Avoid Microwaving for Too Long: Microwaving shrimp too long can make them rubbery. If you must use a microwave, heat in short bursts and stir frequently.
Tip: Reheating on the stove helps keep the noodles bouncy and the steak juicy!
FAQs About Garlic Butter Steak and Shrimp Stir-Fried Noodles
Can I use frozen shrimp and steak?
Absolutely! Just make sure to thaw them fully and pat dry before cooking. This ensures they sear properly instead of steaming.
What are the best noodles for this stir-fry?
Lo mein noodles are a classic choice, but yakisoba noodles or even thin spaghetti work great. The key is to cook them just until al dente.
Can I make this dish gluten-free?
Yes! Use gluten-free noodles like rice noodles and replace soy sauce with tamari. Check your oyster sauce label or use a gluten-free substitute.
Can I meal-prep this dish for lunches?
Definitely! Cook everything ahead, but for best results, keep the sauce separate and toss it with the noodles just before reheating.
What can I substitute for oyster sauce?
You can use hoisin sauce, a little fish sauce for depth, or even mix soy sauce with a pinch of sugar to mimic the sweetness.
Final Thoughts and Encouragement
Garlic Butter Steak and Shrimp Stir-Fried Noodles are everything you love about takeout — but fresher, faster, and even more flavorful. Plus, you can customize it a hundred ways depending on your mood!
Once you try making this at home, you’ll see just how easy (and addictive) it is. Trust me, your kitchen is about to become your favorite new “restaurant.”
I’d love to hear how you made it your own — leave a comment below and share your delicious version!
Garlic Butter Steak and Shrimp Stir-Fried Noodles
Equipment
- Large skillet or wok
- Sharp knife
- Cutting board
- Mixing bowls
- Tongs
- Colander (for noodles)
Ingredients
For the Stir-Fry:
- 8 oz steak ribeye, sirloin, or flank, thinly sliced
- 8 oz shrimp peeled and deveined
- 8 oz lo mein noodles or yakisoba/spaghetti
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 red bell pepper sliced
- 1 cup snap peas or broccoli florets
- 2 tablespoons vegetable oil divided
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes optional
- 1 teaspoon sugar
Optional Garnishes:
- Sesame seeds
- Sliced green onions
- Fresh lime wedges
Instructions
- Prep Ingredients: Thinly slice steak against the grain. Pat shrimp dry. Chop veggies. Cook noodles until just al dente, drain, and toss lightly with oil.
- Sear Steak: Heat 1 tablespoon 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.
- Cook Shrimp: Add remaining oil. Sauté shrimp for 2–3 minutes until pink and opaque. Remove and set aside.
- Make Garlic Butter: Reduce heat to medium. Melt butter and sauté minced garlic for about 30 seconds until fragrant.
- Stir-Fry Noodles: Add cooked noodles into the pan. Pour in the soy sauce, oyster sauce, sesame oil, sugar, and optional chili flakes. Toss quickly to coat.
- Combine: Return steak and shrimp to the pan. Toss everything gently together until heated through and well combined.
- Serve: Garnish with sesame seeds, sliced green onions, or a squeeze of lime if desired. Enjoy immediately!
Notes
- Noodles: If using spaghetti, slightly undercook it to maintain chewiness when stir-fried.
- Protein Swaps: Chicken, tofu, or scallops can be used instead of steak or shrimp.
- Vegetable Boost: Feel free to toss in sliced carrots, mushrooms, or baby bok choy for extra flavor and nutrients.
- Make Ahead: Prep all ingredients up to a day ahead to make cooking even faster.
- Storage: Leftovers keep well for up to 3 days in an airtight container in the fridge. Reheat gently with a splash of water.