Steak and Lobster Noodles

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These filet mignon and lobster noodles are seriously so good and packed with flavor. You get tender steak, buttery lobster tail meat, and noodles tossed in a slightly spicy, sweet, and savory sauce.

Prep Time30

Cook Time20

Total Time50

Course: Entree

Cuisine: Asian American

Servings:

Author: Julie Maestre

Ingredients

1 eight-ounce filet mignon or steak of your choice
3-4 lobster tails chopped into bite-sized pieces
8 ounces rice noodles
1 red bell pepper thinly sliced
½ onion thinly sliced
2 scallions roughly chopped
3 garlic cloves finely minced
1 cup shiitake mushrooms finely sliced
1-2 Thai red chili pepper finely minced
2 tbsp butter
oil, as needed

Sauce

6 tablespoons oyster sauce
6 tablespoons regular soy sauce
2 tablespoons fish sauce
2 tablespoons sriracha
4 teaspoons sugar
2 tablespoons water

Instructions

In a small bowl, combine the oyster sauce, soy sauce, fish sauce, sriracha, sugar, and water. Mix well and set aside.
Cook the rice noodles according to the package instructions. Drain and set aside.
Season the filet mignon generously with salt and pepper on all sides. Slice it against the grain into small bite-sized pieces.
Heat a large skillet or wok over high heat with a little oil. Once hot, add the steak and cook for 1-2 minutes, or until browned and cooked to your liking. Remove it from the skillet and set aside.
Add the butter and a little oil to the same skillet. Add the lobster meat and cook for 2-3 minutes, stirring occasionally, or until the lobster is opaque and cooked through. Remove it from the skillet and set aside with the steak.
Add a little more oil to the skillet if needed, then add the bell pepper, onion, shiitake mushrooms, and Thai red chili pepper. Cook over medium-high heat for 2-3 minutes, or until the veggies begin to soften.
Stir in the garlic and cook for about 20-30 seconds, or until fragrant.
Add the cooked noodles and prepared sauce to the skillet. Toss everything together until the noodles are completely coated in the sauce.
Add the cooked steak, lobster, and scallions back to the skillet. Toss gently and cook for another 30-60 seconds, just until everything is heated through. Check for seasoning and serve immediately.

Notes

Don’t overcook the steak or lobster. Both cook pretty quickly, so keep an eye on them so they stay nice and tender.
Have everything prepped before you start cooking. This recipe comes together fast once everything hits the pan.
Cook the noodles just until tender. Overcooked rice noodles can get really soft and break apart once you toss them with the sauce.
Adjust the spice to your liking. Thai red chili peppers can be pretty spicy, so start with a little and add more if you want extra heat.

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