A vibrant meal combining tender strips of steak and succulent shrimp in a luscious garlic butter sauce, enveloping egg noodles for a satisfying and comforting dish.
Ingredients
Scale:
8 oz. egg noodles, or your choice of noodles
8 oz. flank steak, thinly sliced against the grain
8 oz. large shrimp, peeled and deveined
2 tablespoons vegetable oil, divided
1 cup bell peppers, sliced
1 cup broccoli florets
1/2 cup carrots, julienned
3 green onions, chopped
4 tablespoons unsalted butter
5 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon chili paste (optional)
Instructions
In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually around 5-7 minutes. Drain and set aside.
In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the soy sauce, oyster sauce, sesame oil, and chili paste (if using). Mix well and remove from heat.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Add the sliced flank steak and stir-fry for about 3-4 minutes until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil if necessary. Add the shrimp and cook for about 2-3 minutes until pink and opaque. Remove and set aside with the steak.
In the same skillet, toss in the bell peppers, broccoli, and carrots. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Return the cooked steak and shrimp to the skillet. Add the cooked noodles and pour the garlic butter sauce over. Toss everything together until combined and heated through.
Sprinkle the chopped green onions over the dish before serving.
