When you’re craving takeout but want something homemade, healthier, and ready in less time than delivery would take, this Quick Steak and Shrimp Lo Mein is your answer. This restaurant-quality noodle dish brings together tender strips of steak and plump shrimp with chewy lo mein noodles, all tossed in a savory sauce that’s bursting with garlic, ginger, and umami flavors. The beauty of this recipe is that it comes together in one pan in under thirty minutes, making it perfect for busy weeknights when you want something satisfying and delicious without spending hours in the kitchen. Every bite delivers a perfect combination of protein, vegetables, and noodles coated in that glossy, flavorful sauce that makes lo mein so irresistible. The high heat cooking creates those slightly charred edges on the meat and vegetables that you get from restaurant woks, adding depth and complexity to every forkful.
Serving Quantity: 4 servings
Cooking Time: 25 minutes (15 minutes prep, 10 minutes cooking)
Nutritional Information per serving:
1. Calories: 485
2. Protein: 38g
3. Carbohydrates: 48g
4. Fat: 15g
5. Fiber: 3g
6. Sugar: 6g
7. Sodium: 925mg
Ingredients You Need:
For the Protein and Noodles:
1. 8 ounces flank steak or sirloin, thinly sliced against the grain
2. 8 ounces raw shrimp, peeled and deveined
3. 12 ounces fresh lo mein noodles (or dried spaghetti)
4. 3 tablespoons vegetable oil, divided
5. 2 cups mixed vegetables (bell peppers, snap peas, carrots)
6. 3 garlic cloves, minced
7. 1 tablespoon fresh ginger, grated
8. 3 green onions, sliced (white and green parts separated)
For the Sauce:
9. 1/4 cup soy sauce (low sodium preferred)
10. 2 tablespoons oyster sauce
11. 1 tablespoon sesame oil
12. 1 tablespoon brown sugar
13. 1 tablespoon rice vinegar
14. 1/2 teaspoon black pepper
15. 1/4 teaspoon red pepper flakes (optional)
16. Sesame seeds for garnish
Prepare the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, black pepper, and red pepper flakes if using. Stir everything until the sugar dissolves completely and the sauce is smooth. Set this aside within easy reach of your stove because once you start cooking, everything moves quickly. Having your sauce ready means you can add it at exactly the right moment without scrambling.
Cook the Noodles
Bring a large pot of water to a boil. If using fresh lo mein noodles, cook them according to package directions, usually just 2 to 3 minutes. If using dried spaghetti as a substitute, cook it until just barely tender, about 1 minute less than the package directions suggest. You want the noodles slightly undercooked because they’ll finish cooking in the pan with the sauce. Drain the noodles and rinse them briefly under cold water to stop the cooking process and prevent them from sticking together. Toss them with a tiny drizzle of oil and set aside.
Prepare Your Ingredients
This is a fast-moving recipe, so have everything prepped and ready before you start cooking. Slice your steak thinly against the grain into strips about a quarter inch thick. Pat the shrimp completely dry with paper towels. Cut your vegetables into bite-sized pieces that will cook quickly. Have your minced garlic, grated ginger, and sliced green onions ready in small bowls near the stove. This preparation work makes the actual cooking smooth and stress-free.
Sear the Steak
Heat 1 tablespoon of vegetable oil in a large wok or the biggest skillet you have over high heat. Let the pan get really hot, almost smoking. Add the sliced steak in a single layer, working in batches if necessary to avoid overcrowding. Let the steak sit undisturbed for about 1 minute to get a nice sear, then flip and cook for another minute. The steak should be browned on the outside but still slightly pink inside since it will cook more later. Transfer the seared steak to a plate and set aside.
Cook the Shrimp
Add another tablespoon of oil to the same pan, still over high heat. Add the shrimp in a single layer and cook for about 1 to 2 minutes per side until they turn pink and opaque. Don’t overcook them or they’ll become rubbery. The shrimp should be just cooked through with a slight golden color on the edges. Transfer the cooked shrimp to the plate with the steak.
Stir-Fry the Vegetables
Add the remaining tablespoon of oil to the pan. Toss in your mixed vegetables and the white parts of the green onions. Stir-fry for about 2 to 3 minutes, keeping everything moving constantly with a spatula or wooden spoon. The vegetables should be crisp-tender with some charred spots but still have a bit of crunch. They should be bright in color and not soggy or limp.
Build the Final Dish
Reduce the heat to medium-high. Add the minced garlic and grated ginger to the vegetables and stir-fry for about 30 seconds until wonderfully fragrant. Be careful not to burn the garlic. Return the cooked steak and shrimp to the pan along with any juices that accumulated on the plate. Add the cooked noodles to the pan, using tongs to toss everything together.
Add the Sauce and Toss
Pour the prepared sauce over everything in the pan. Use tongs or two spatulas to toss and lift the noodles, making sure the sauce coats every strand and all the ingredients are evenly distributed. Keep tossing for about 2 minutes until the noodles are heated through and have absorbed some of the sauce. The noodles should look glossy and be well coated. Everything should be steaming hot and the sauce should cling to the noodles rather than pooling at the bottom of the pan.
Finish and Serve
Remove the pan from heat and toss in the green parts of the sliced green onions, saving a few for garnish. Give everything one final toss to combine. Transfer the lo mein to a large serving platter or individual bowls. Sprinkle with sesame seeds and the reserved green onion slices for a beautiful presentation.
Helpful Tips for Success:
1. Slice the steak when it’s very cold or partially frozen for the thinnest, most even slices.
2. Make sure your pan is extremely hot before adding ingredients to get that authentic restaurant-style char and flavor.
3. Don’t overcrowd the pan when cooking protein or vegetables, work in batches if needed for the best browning.
4. Fresh lo mein noodles are available in the refrigerated section of most Asian grocery stores and make a big difference in texture.
5. You can substitute chicken, pork, or tofu for the steak if you prefer different proteins.
6. Add more vegetables like mushrooms, broccoli, bok choy, or bean sprouts based on what you have available.
7. For a spicier version, add sriracha or chili garlic sauce to the sauce mixture.
8. This dish is best served immediately while hot, but leftovers can be refrigerated for up to 3 days.
9. Reheat leftovers in a hot skillet with a splash of water or broth rather than the microwave for better texture.
10. Use a large wok if you have one as the high sides make tossing ingredients much easier.
11. Keep everything moving constantly when cooking over high heat to prevent burning.
12. If the noodles seem dry, add a tablespoon or two of water or chicken broth while tossing.
13. Prep all your ingredients before you start cooking because this recipe moves very quickly once you begin.
14. For meal prep, keep the sauce separate and toss everything together when reheating for the best texture.
