Shrimp & Teriyaki Steak Noodles

 

 

 

 

 

 

 

 

 

Ingredients

8 ounces of rice noodles
8 ounces of shrimp, peeled and deveined
8 ounces of flank steak, thinly sliced
1 cup of broccoli florets
1 bell pepper, sliced
3 tablespoons of teriyaki sauce
2 tablespoons of soy sauce
1 tablespoon of vegetable oil
2 cloves of garlic, minced
1 teaspoon of ginger, minced
2 green onions, sliced
Sesame seeds for garnish (optional)

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the sliced flank steak to the skillet and cook for 3-4 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.
4. In the same skillet, add the broccoli and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Return the cooked steak to the skillet, then add the shrimp. Cook for an additional 2-3 minutes until the shrimp are pink and opaque.
6. Pour in the teriyaki sauce and soy sauce, stirring to combine. Add the cooked rice noodles and toss everything together until well coated and heated through.
7. Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve immediately.

Serves 4

Calories: 400
Net Carbs: 45g
Protein: 30g
Fat: 10g

For a spicier kick, add a teaspoon of red pepper flakes during cooking. You can also substitute chicken or tofu for the shrimp or steak to customize the protein to your liking.

Shrimp & Teriyaki Steak Noodles

8 ounces of rice noodles
8 ounces of shrimp, peeled and deveined
8 ounces of flank steak, thinly sliced
1 cup of broccoli florets
1 bell pepper, sliced
3 tablespoons of teriyaki sauce
2 tablespoons of soy sauce
1 tablespoon of vegetable oil
2 cloves of garlic, minced
1 teaspoon of ginger, minced
2 green onions, sliced
Sesame seeds for garnish (optional)

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the sliced flank steak to the skillet and cook for 3-4 minutes, or until browned and cooked through. Remove the steak from the skillet and set aside.
4. In the same skillet, add the broccoli and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Return the cooked steak to the skillet, then add the shrimp. Cook for an additional 2-3 minutes until the shrimp are pink and opaque.
6. Pour in the teriyaki sauce and soy sauce, stirring to combine. Add the cooked rice noodles and toss everything together until well coated and heated through.
7. Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve immediately.

Serves 4

Calories: 400
Net Carbs: 45g
Protein: 30g
Fat: 10g

For a spicier kick, add a teaspoon of red pepper flakes during cooking. You can also substitute chicken or tofu for the shrimp or steak to customize the protein to your liking.