Shrimp Teriyaki Steak

Plump udon noodles coated in rich teriyaki sauce mix with juicy shrimp and tender flank steak in this mouthwatering weeknight creation. Colorful veggies add crunch, brightness, and health benefits while the sweet-savory sauce pulls everything into a delightful meal that seems like takeout from your neighborhood spot. This quick half-hour dish gives you fancy restaurant taste without waiting forever or emptying your wallet.

The very first time I whipped this up, my cooking-avoidant hubby drifted into the kitchen, lured by the fantastic smells. He wound up hovering by the wok, snagging bits of sauce-covered steak while I was still cooking. These days it's what we turn to when we want something fancy without spending ages in the kitchen. Even my super fussy nephew cleaned his plate, veggies included, which is practically unheard of in our family gatherings.

Stellar Components

• Udon noodles: These fat, springy Japanese noodles make a hearty foundation that soaks up the teriyaki sauce while giving a nice chewy contrast to the meat and seafood
• Flank steak: Cut thin across the grain, this meat turns surprisingly soft while bringing rich, meaty flavor that works beautifully with the bold sauce
• Large shrimp: Tossing these in adds a natural sweetness and soft texture that makes this dish stand out from regular old stir-fries
• Fresh vegetables: Mixing crunchy broccoli with sweet bell peppers gives you vitamins, gorgeous colors, and different textures in every bite
• Homemade teriyaki sauce: This mix of teriyaki sauce, soy sauce, honey, ginger, and garlic creates layered flavors that taste slow-cooked

I learned about mixing seafood and beef in noodle bowls at a tiny Japanese place years back. The chef told me shrimp's sweetness works great with beef's richness. When I tried it at home, I found he was totally right - putting both in creates way better flavor than just using one protein alone.

Cooking Approach

Get the noodles ready:

Boil udon noodles following package times, but keep them a bit firm since they'll cook more in the stir-fry. Give them a quick cold water rinse to cool them down and keep them from sticking together.

Brown the steak:

Get your biggest wok or pan super hot, add some oil and spread it around. Lay thin steak slices flat and let them sit without touching for a minute before stirring them. Just cook until the outside browns but inside stays a little pink.

Fix the shrimp:

Add shrimp to the hot pan in a single layer. Cook until they turn pink and start curling up, about a minute and a half per side. Don't leave them too long or they'll turn tough instead of staying juicy.

Cook the veggies:

Toss broccoli and peppers into the hot wok, moving them around often for about 4 minutes till they're bright but still crunchy. Throw in green onions, garlic, and ginger during the last minute, stirring all the time so the flavors don't burn.

Make it saucy:

Put the meat and shrimp back in with your sauce mix. Toss everything while the sauce bubbles up and gets thicker, coating all the pieces with shiny flavor. Mix in the noodles last, folding gently until everything's nicely combined.

Pin it

When I make this dish, I think about those street cooks in Japan, tossing stuff in hot woks like pros. My early tries weren't so smooth, with food flying all over my stove. Now I know using my biggest pan and adding stuff in stages makes everything easier. Taking the meat out after cooking and putting it back at the end means nothing gets overcooked. No more rubbery shrimp or half-raw veggies!

Gorgeous Serving

Put this tasty creation in a big, wide bowl with some sesame seeds and fresh green onion bits sprinkled on top. The bright veggies against the shiny noodles look really impressive for something that came together so fast. For special nights, you might want to serve in smaller personal bowls with chopsticks and little spoons to catch all that yummy sauce.

Fun Variations

Switch up this flexible dish by using chicken thighs instead of steak when money's tight. For a meat-free option, swap in crispy tofu and mushrooms, which soak up teriyaki flavors beautifully. If you like heat, try adding a spoonful of sriracha or chili paste to the sauce mix, making a spicy contrast to the sweet teriyaki base.

Next-Day Eats

Save your tasty leftovers by letting them cool completely then storing them in tight containers in the fridge for up to three days. When warming up, add a little splash of water or broth to bring the sauce back to life. It's better to heat slowly on the stove instead of zapping in the microwave, which can make shrimp tough. The flavors often get even better overnight, so tomorrow's lunch might taste even yummier than dinner did.

This shrimp teriyaki steak noodle bowl has become my go-to fancy-but-easy meal for everything from romantic dinners to surprise visitors. There's something special about bouncy noodles, soft meat, and crunchy veggies all wrapped in that shiny, tasty sauce. I love seeing people's surprise when they take that first bite, thinking they're getting something basic but tasting something amazing instead. Whether you're feeding family or friends, this dish gives you restaurant-quality food with regular home cooking ease.

Pin it

Frequently Asked Questions

→ Can I make this dish fully gluten-free?

Absolutely! Use rice noodles to replace udon, and double-check that your teriyaki and soy sauces are labeled as gluten-free. Tamari sauce works great as a gluten-free option for soy.

→ Any tips for prepping this ahead of time?

Sure! Cook your proteins and veggies first, but keep them separate from the noodles. Store the pre-made sauce in a container. Reheat the protein and veggies later, combine with fresh noodles, then toss with your sauce.

→ What if I don’t eat shrimp or beef?

No problem! Swap shrimp with chicken or tofu and replace beef with chicken, pork, or even meat substitutes like seitan. All work well with the same teriyaki flavor.

→ How do I make this dish milder?

This dish isn’t spicy by default, but skip the ginger or choose a mild teriyaki sauce if you're worried. If craving heat, sprinkle in some chili flakes to spice things up.

→ What vegetables can I swap in?

You can pretty much use anything you’ve got! Carrots, spinach, bok choy, zucchini, snow peas, or mushrooms all fit well. Just adjust their cooking times based on their texture.