Steak And Shrimp Lo Mein Takeout Style Noodles For Easy Weeknights

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Steak-and-Shrimp Lo Mein Vibes

If you’re craving a bold, umami-rich noodle dish that delivers both surf and turf satisfaction, this steak-and-shrimp lo mein is the perfect answer. Inspired by classic Chinese takeout flavors but made with fresh, vibrant ingredients at home, this dish blends tender slices of seared flank steak, juicy shrimp, crisp vegetables, and springy noodles tossed in a savory, slightly sweet sauce that clings to every strand.

What sets this recipe apart is its quick-cooking process and versatile flavor profile. By using high-heat stir-fry techniques and layering flavors—from garlic and ginger to soy, hoisin, and sesame oil—you get that unmistakable wok-fired taste right from your own kitchen. It’s a full, well-balanced meal in a single pan, featuring protein, vegetables, and carbs all tossed together for maximum flavor impact.

Both flank steak and shrimp are lean protein sources that cook quickly and absorb the marinade beautifully. Learn more about cooking with flank steak by checking Wikipedia’s guide on beef cuts, and for general info on shrimp as a food, visit Wikipedia. Not only are they fast to prepare, but when seared properly, they bring juicy, crave-worthy texture that rivals your favorite takeout.

Whether you’re using traditional lo mein noodles or subbing in spaghetti, this dish is highly adaptable. Pinterest has a wealth of ideas for noodle dishes like this—browse Asian fusion pasta recipes or weeknight stir-fry dinner boards to get more creative serving ideas and variations.

So, whether you’re looking to impress guests with a fusion-style dinner or just need a quick, satisfying meal on a busy weeknight, this steak-and-shrimp lo mein delivers bold flavors and comforting textures in every bite.

Steak And Shrimp Lo Mein Takeout Style Noodles For Easy Weeknights

This Steak-and-Shrimp Lo Mein brings bold, Asian-inspired flavors to your dinner table with tender seared steak, juicy shrimp, colorful vegetables, and savory noodles all tossed in a rich garlic-ginger soy sauce. Ready in under 30 minutes, it’s a quick, satisfying stir-fry that balances textures and flavors for a delicious meal any night of the week.
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Ingredients Notes

Ingredients
  

  • For the noodles:
  • 8 oz lo mein noodles or spaghetti
  • 1 tbsp sesame oil or neutral oil
  • For the steak and shrimp:
  • ½ lb flank steak or sirloin thinly sliced against the grain
  • ½ lb large shrimp peeled and deveined
  • Salt and black pepper to taste
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp oil for cooking
  • For the vegetables:
  • 1 cup shredded cabbage
  • 1 carrot julienned or thinly sliced
  • ½ red bell pepper thinly sliced
  • 2 green onions sliced (reserve some for garnish)
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • For the sauce:
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • ½ tsp chili flakes or sriracha optional, for heat
  • 1 tsp brown sugar
  • Cook noodles according to package instructions. Drain toss with a little sesame oil, and set aside.
  • In a bowl toss sliced steak with soy sauce, cornstarch, salt, and pepper. Set aside.
  • Season shrimp lightly with salt and pepper.
  • Heat oil in a large skillet or wok over medium-high heat. Sear the steak slices in a single layer until browned and just cooked through. Remove and set aside.
  • In the same pan cook shrimp until pink and opaque. Remove and set aside with the steak.
  • Add a bit more oil if needed. Sauté garlic ginger, and the white parts of the green onions for 30 seconds.
  • Add cabbage carrots, and bell pepper. Stir-fry for 2–3 minutes until slightly tender but still crisp.
  • Return steak and shrimp to the pan. Add cooked noodles and pour in the sauce ingredients. Toss everything together until well coated and heated through.
  • Garnish with reserved green onions and serve hot.

Notes

  • Cut steak against the grain for tenderness.
  • Prep all ingredients before cooking for a seamless stir-fry process.
  • Don’t overcook shrimp—they’re done once pink and opaque.
  • Add more sauce if you prefer a saucier dish.
  • This recipe is great for meal prep—just store components separately for best texture.
 
 

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