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Surf & Turf Noodle Stir-Fry with Steak and Shrimp

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This surf & turf noodle stir-fry is a fast, flavor-packed dish featuring tender steak, juicy shrimp, and crisp vegetables tossed with noodles in a savory stir-fry sauce. It’s a quick one-pan meal that feels both comforting and special.

Ingredients

  • 8 oz steak (flank, sirloin, or ribeye), thinly sliced
  • 8 oz shrimp, peeled and deveined
  • 8 oz noodles (lo mein, udon, or rice noodles)
  • 2 tbsp soy sauce (plus extra for steak)
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp brown sugar or honey
  • 1/4 tsp red pepper flakes (optional)
  • 1 bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 cup snap peas or broccoli florets
  • 2 green onions, sliced
  • 2 tbsp neutral oil for cooking
  • Optional: lime wedges and sesame seeds for garnish

Instructions

  1. Cook noodles according to package instructions. Rinse and set aside.
  2. Season steak slices with a small amount of soy sauce. Set aside.
  3. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, garlic, ginger, and brown sugar to make the stir-fry sauce.
  4. Heat 1 tbsp oil in a large pan or wok over medium-high heat. Stir-fry steak until browned. Remove and set aside.
  5. In the same pan, add the shrimp and cook until just pink, about 2–3 minutes. Remove and set aside.
  6. Add remaining oil and stir-fry bell peppers, carrots, and snap peas until crisp-tender, about 3–4 minutes.
  7. Return steak and shrimp to the pan. Add cooked noodles and pour the sauce over everything.
  8. Toss to combine and heat through. Finish with green onions, sesame seeds, or lime wedges if desired. Serve hot.

Notes

  • Substitute steak with chicken or tofu for a variation.
  • Use hoisin sauce in place of oyster sauce if needed.
  • Add mushrooms, baby corn, or cabbage for extra veggies.
  • Make it spicier with chili oil or sriracha.
  • Prep veggies and sauce ahead for faster weeknight cooking.

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