Sweet and Sour Steak and Shrimp with Rice Noodles

Shimmering with the MOST incredible sweet and sour sauce, you'll find seared steak, plump shrimp and tender rice noodles. Trust me, that sweet and tangy lacquer will leave you speechless. And thanks to tweaked, store-bought sauce, this dish is as easy as it is stunning. On the table in under 30 minutes, guaranteed.

I hope you don't feel like you're cheating if you start with premade sauces and seasonings. I sure don't and I write recipes for a living. You simply start with a solid base and give it your own personal flair. I do it all the time. Especially with bottled Asian sauces; I like to tweak them and make them my own.

I find most varieties of sweet and sour sauce a little underwhelming; there doesn't seem to be a compelling flavor on either side - sweet or sour. But it's a good start. Bottled sweet and sour sauces are typically made with pineapple juice, red and green bell peppers, sugar, and seasonings. By adding a little more sweet (honey), salt (soy sauce), tang (fresh lime), nuttiness (sesame oil), and a little onion and garlic, I totally transformed the concoction into a restaurant-quality sauce. Plus, I added a little liquid smoke to the steak, which mimics the flavor of a well-seasoned pan from an Asian restaurant.

So, I hope you try this dish without concerns about cheating. It's a short-cut; not anything like transferring frozen lasagna to a baking dish and telling people you slaved all day. That's cheating. If you're worried about appearances, hide the empty bottle of sauce in the recycling bin.

Sweet and Sour Steak and Shrimp with Rice Noodles 

7-8 ounces rice noodles (brands vary in package size; I used half of a 14-ounce package), also called rice stick noodles and pad thai noodles
1 cup beef broth or beef stock
1 tablespoon soy sauce or liquid aminos
1 tablespoon fresh lime juice (plus lime wedges for serving)
1 tablespoon honey
1/2 teaspoon sesame oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon peanut oil
1 pound lean steak of choice, cut into bite-size pieces
1 teaspoon liquid smoke
Salt and ground black pepper
1/2 pound large shrimp, peeled and deveined
12 ounces (1 1/4 cups) bottled sweet and sour sauce
Fresh cilantro leaves for serving
Chopped green onions for serving

Soak the noodles according to the package directions (typically 10 minutes).
Meanwhile, in a medium bowl, whisk together the beef broth, soy sauce, lime juice, honey, sesame oil, onion powder, and garlic powder. Set aside.
Heat the peanut oil in a large skillet over medium-high heat. Add the steak and cook until browned on all sides, stirring frequently. Add the shrimp and cook for 1 minute. Season to taste with salt and pepper.
Add the broth ingredients and bring to a simmer. Drain the noodles and add them to the pan. Cook for 2 to 3 minutes, until the liquid reduces and everything is covered with that amazing sauce, stirring frequently (using tongs is the best way to get to everything).
Top with cilantro leaves and green onions and serve with lime wedges on the side.

Serves 4