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Surf & Turf Noodle Stir-Fry with Steak and Shrimp — Weeknight Dinner That Impresses

If you’ve ever stared into your fridge at 6:00 p.m. and thought, “I want something fast, fancy, and kid-approved,” then this Surf & Turf Noodle Stir-Fry with Steak and Shrimp is your new best friend. It brings together tender steak and juicy shrimp with slurpable noodles and bright vegetables — all in about 30 minutes. Perfect for busy nights when you want to feel like a dinner hero without spending the evening over a stove.

If you love bold surf-and-turf flavors, you might also enjoy this spin on blackened steak and shrimp scampi — it’s a nice companion recipe when you want something a little saucier and restaurant-style.

Why You’ll Love This Surf & Turf Noodle Stir-Fry with Steak and Shrimp

• Fast: Ready in ~30 minutes from start to finish — hello, weekday wins.
• Flavor-packed: A garlicky soy glaze with a touch of sweetness and sesame notes.
• Flexible: Swap proteins or noodles based on what’s in your pantry.
• Crowd-pleaser: Picky eaters usually love noodles; add veggies on the side if needed.

A quick note about me: I’m Anna, and cooking with my sister Patricia taught me that delicious food doesn’t have to be complicated. This recipe comes from nights when we wanted something impressive (but still doable) for friends — and somehow it became the thing my family asks for on loop. Let’s get cooking.

Ingredients (serves 4)

• 8 oz (225 g) flank steak or skirt steak, thinly sliced against the grain
• 12 oz (340 g) large shrimp, peeled and deveined
• 8 oz (225 g) noodles (lo mein, udon, or spaghetti will work)
• 2 tbsp vegetable oil (divided)
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned or thinly sliced
• 2 cups broccoli florets (small bite-sized)
• 3 green onions, sliced (whites and greens separated)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional, for depth)
• 1 tbsp hoisin sauce (or 1 tbsp brown sugar if you don’t have hoisin)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp cold water (slurry)
• Pinch of red pepper flakes (optional)
• Sesame seeds and extra green onion for garnish
• Salt and pepper to taste

Prep (5–10 minutes)

1. Slice steak thinly across the grain — this keeps it tender. Lightly season with salt and pepper.
2. Toss shrimp with 1/2 tbsp soy sauce and a pinch of pepper.
3. Boil noodles according to package directions until just tender; drain and toss with a little oil so they don’t stick.
4. Whisk together remaining soy sauce, oyster sauce, hoisin, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry. Set aside.

Step-by-Step Directions

1. Heat a large skillet or wok over high heat. Add 1 tbsp vegetable oil. When the oil is shimmering, add the steak in an even layer. Sear for 1–2 minutes without moving, then stir-fry for another 30–60 seconds until browned but still slightly pink in the center (you’ll finish cooking it with the sauce). Remove steak to a plate and tent loosely with foil to rest.
2. In the same pan, add the shrimp and stir-fry 1–2 minutes per side until pink and just cooked through. Transfer shrimp to the steak plate. Quick tip: shrimp cook fast — once they curl and turn opaque, they’re done.
3. Add remaining 1 tbsp oil to the pan. Toss in the white parts of the green onions, bell pepper, carrot, and broccoli. Stir-fry 3–4 minutes until vegetables are bright and just tender-crisp. If the pan gets too dry, splash a tablespoon of water to help steam the veg.
4. Reduce heat to medium-high. Add the noodles to the pan, then pour the sauce over everything. Toss well so the sauce coats the noodles and veg. The cornstarch slurry will thicken the sauce in about 30–60 seconds.
5. Return steak and shrimp to the pan. Toss gently for another minute to combine and warm the meat through. Taste and adjust salt or soy if needed. Add a pinch of red pepper flakes if you like heat.
6. Remove from heat. Finish with the green tops of the green onions and a sprinkle of sesame seeds. Serve immediately.

Make-Ahead and Shortcuts

• Use pre-cooked shrimp to cut a few minutes off cook time — add them at the end just to heat.
• Pre-slice steak and chop veggies the night before to make dinner assembly a breeze.
• Frozen shrimp? Thaw under cold running water for 10 minutes, pat dry, and season. Works beautifully.

Cooking Tips (from my kitchen to yours)

• Slice steak thin and against the grain: this is the secret to tenderness. If your steak is thick, briefly freeze it for 20 minutes — it firms up and’s easier to slice paper-thin.
• High heat is your friend: stir-fries need a hot pan to get that slightly charred flavor. But keep an eye — garlic can burn fast.
• Don’t overcook shrimp: they go from perfect to rubbery in 30 seconds. Pull them when they’re pink and slightly translucent in the center.
• Sauce too thin? Simmer for 30 seconds. Too thick? Splash in a little broth or water.
• Want more veggies? Add snap peas, baby corn, or mushrooms. For picky kids, serve some plain noodles on the side.

Personal Anecdote
This recipe was born on a chaotic week night when Patricia and I invited friends over last-minute. I had steak in the fridge and a bag of frozen shrimp, and we desperately wanted something that said “fancy” without the fuss. The first bite was full of laughs and surprised faces — the kind that makes you jot down a recipe mid-conversation. Now it’s a staple when we want dinner that feels like a treat but doesn’t wreck the rest of the evening.

Pairings and Serving Ideas

• Side salad with a tangy vinaigrette to cut through the richness.
• Steamed edamame or quick pickled cucumbers for brightness.
• A cold beer or chilled white wine (like a Sauvignon Blanc) pairs wonderfully.

FAQs
Q: Can I use chicken instead of steak?
A: Absolutely — thinly sliced chicken breast or thigh works great. Just cook until no longer pink (about 4–5 minutes depending on thickness).

Q: I’m gluten-free. Can I still make this?
A: Yes. Use tamari in place of soy sauce and check that your hoisin or oyster sauce is gluten-free (or omit and add a touch more brown sugar and savory seasoning).

Q: How should I store leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.

Q: Can I make this vegetarian?
A: Swap the steak and shrimp for baked tofu or tempeh, increase the veggies, and use a mushroom-based oyster sauce substitute for umami.

Q: What noodles are best?
A: Lo mein or udon give a chewy, satisfying bite. Spaghetti or rice noodles are fine in a pinch.

Nutrition Notes (approximate per serving)

• Protein-forward: steak + shrimp provide a solid hit of protein.
• Veg-forward if you load up the veggies — you’ll get fiber and vitamins.
• Adjust sodium by using low-sodium soy sauce if needed.

Troubleshooting Quick Guide

• Mushy veggies? Turn up the heat and cook faster next time; less time in the pan keeps them crisp.
• Bland sauce? Add a splash of rice vinegar or a squeeze of lime to brighten.
• Sticky noodles? Toss with a little oil after boiling and before stir-frying.

More Recipes You’ll Love
If you enjoy this surf-and-turf take, consider trying a grilled twist next time. For a skewered, party-friendly version, check out our honey-mustard surf-and-turf skewers — perfect for backyard dinners and easy entertaining.

A final note from me (Anna): I love recipes that feel celebratory but are kind to your schedule. This Surf & Turf Noodle Stir-Fry with Steak and Shrimp is one of those dishes — it looks like you worked hard, but it doesn’t demand all evening. Serve it up, soak in the compliments, and maybe save the leftovers for a quick, satisfying lunch the next day.

Conclusion

If you want more surf-and-turf inspiration or a slightly different seasoning profile, check out this bold take on Garlic Pepper Steak Surf and Turf — Pete Eats for a peppery punch. And for another quick skillet-style option that swaps in different seasonings, see the helpful tips in Steak and Shrimp Stir Fry – Snacking in Sneakers. Both are great resources if you’re tweaking flavors or looking for new ideas to rotate into your weeknight lineup.

Meta description:
Surf & Turf Noodle Stir-Fry with Steak and Shrimp is the perfect weeknight meal: quick, flavorful, and family-friendly. Try this easy, impressive stir-fry today!

Surf & Turf Noodle Stir-Fry

This Surf & Turf Noodle Stir-Fry combines tender steak and juicy shrimp with flavorful noodles and bright vegetables, ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 oz flank steak or skirt steak, thinly sliced against the grain Use flank or skirt steak for best results.
• 12 oz large shrimp, peeled and deveined Fresh or thawed frozen shrimp can be used.
• 8 oz noodles (lo mein, udon, or spaghetti) Any noodle type will work in a pinch.

Vegetables

• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned or thinly sliced
• 2 cups broccoli florets (small bite-sized)
• 3 green onions, sliced (whites and greens separated)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated or 1/4 tsp ground ginger

Sauce Ingredients

• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional, for depth) Omit for a vegetarian option.
• 1 tbsp hoisin sauce (or brown sugar if you don’t have hoisin)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp cold water (slurry)

Garnish

• 1 pinch red pepper flakes (optional) Add for heat.
• Sesame seeds and extra green onion for garnish
• Salt and pepper to taste

Method

 

Preparation

1. Slice steak thinly across the grain and lightly season with salt and pepper.
2. Toss shrimp with 1/2 tbsp soy sauce and a pinch of pepper.
3. Boil noodles according to package directions until just tender; drain and toss with a little oil to prevent sticking.
4. Whisk together remaining soy sauce, oyster sauce, hoisin, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry. Set aside.

Cooking

1. Heat a large skillet or wok over high heat. Add 1 tbsp vegetable oil. When shimmering, add the steak in an even layer. Sear for 1–2 minutes without moving, then stir-fry for another 30–60 seconds until browned but still slightly pink in the center. Remove steak to a plate and tent loosely with foil to rest.
2. In the same pan, add the shrimp and stir-fry 1–2 minutes per side until pink and just cooked through. Transfer shrimp to the steak plate.
3. Add remaining 1 tbsp oil to the pan. Toss in the white parts of the green onions, bell pepper, carrot, and broccoli. Stir-fry 3–4 minutes until vegetables are bright and just tender-crisp. If the pan gets too dry, splash a tablespoon of water to help steam the veggies.
4. Reduce heat to medium-high. Add the noodles to the pan, then pour the sauce over everything. Toss well to coat the noodles and veg. The cornstarch slurry will thicken the sauce in about 30–60 seconds.
5. Return steak and shrimp to the pan and toss gently for another minute to combine. Adjust salt or soy if needed, and add red pepper flakes if you like heat.
6. Remove from heat, finish with the green tops of the onions, and a sprinkle of sesame seeds. Serve immediately.

Notes

Make ahead by pre-cooking shrimp or pre-slicing steak and veggies. For vegetarian options, substitute with baked tofu and increase vegetables.