Surf & Turf Noodle Stir-Fry with Steak and Shrimp

If you're craving bold flavor, vibrant color, and a satisfying mix of textures, Surf & Turf Noodle Stir-Fry with Steak and Shrimp is a dish that delivers it all in one sizzling skillet. Juicy, seared steak meets tender, garlicky shrimp in a rich, savory sauce, tangled together with perfectly cooked noodles and stir-fried vegetables. It's the best of both land and sea, made even better with the speed and simplicity of stir-fry cooking.

This meal doesn't just taste like it came from your favorite takeout spot—it’s even better. Whether you're whipping it up for a quick weeknight dinner or impressing guests with your wok skills, this stir-fry brings together the heartiness of steak, the succulence of shrimp, and the fresh crunch of veggies into one unforgettable bite.

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

• Fast & Flavorful: From fridge to table in under 30 minutes—no flavor shortcuts taken.
• Protein-Packed: Steak and shrimp provide a powerful one-two punch of protein.
• Customizable: Swap noodles, veggies, or protein to make it your own.
• Takeout Taste, Homemade Feel: Deep umami flavor with less oil and more control.
• Balanced Texture: Tender meat, juicy shrimp, chewy noodles, and crisp veggies—every bite is dynamic.

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Preparation Phase & Tools to Use for Surf & Turf Noodle Stir-Fry with Steak and Shrimp

Before diving into the sizzling world of stir-fry, having the right setup can make all the difference between a chaotic mess and a smooth, satisfying cooking experience. Stir-frying happens fast, so prep is key.

Essential Tools and Equipment:

• Wok or Large Skillet: A wok is ideal for even, high-heat cooking. It gives ingredients the room to sear instead of steam. A large nonstick or stainless steel skillet also works if a wok isn’t available.
• Sharp Chef’s Knife: Precision cuts help steak cook evenly and allow vegetables to stir-fry quickly without turning soggy.
• Cutting Board: Use one for meat and another for veggies to avoid cross-contamination.
• Tongs or Wok Spatula: Crucial for tossing ingredients quickly and evenly without breaking delicate shrimp or noodles.
• Mixing Bowls: Use separate bowls for marinating the steak, seasoning the shrimp, and holding your prepped veggies.
• Strainer: Helps drain noodles properly and prevents them from getting soggy.
• Paper Towels: Use them to pat steak and shrimp dry for optimal browning.

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Preparation Tips

• Prep Everything First: Stir-frying moves fast. Slice all vegetables, cube the steak, and clean the shrimp before turning on the heat.
• Room Temperature Protein: Let steak and shrimp sit out for 15–20 minutes before cooking. Cold meat lowers the pan’s temperature and reduces browning.
• Dry = Crispy: Pat the shrimp and steak dry before searing. Moisture is the enemy of a good crust.
• Cut Uniformly: Cut steak into bite-sized cubes and veggies into similarly sized strips for even cooking.
• Sauce Comes Last: Mix your stir-fry sauce in advance and add it at the end to coat everything evenly and lock in flavor without overcooking the proteins.
• Don’t Overcrowd the Pan: Cook steak and shrimp in batches if needed to get a proper sear.

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Ingredients for Surf & Turf Noodle Stir-Fry with Steak and Shrimp

Here’s everything you’ll need to recreate this bold and savory dish at home. These ingredients are balanced for 4 servings, but you can scale up or down as needed.

For the Stir-Fry:

• 8 oz flank steak or sirloin, cut into bite-sized cubes
• 8 oz large shrimp, peeled and deveined
• 8 oz stir-fry noodles (lo mein, yakisoba, or spaghetti as a backup)
• 1 cup baby spinach or Chinese chives
• ½ red bell pepper, thinly sliced
• ½ yellow onion, thinly sliced
• 1 medium carrot, julienned
• 2 tablespoons vegetable oil, divided

For the Marinade (Steak & Shrimp):

• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch (for the steak)
• ½ teaspoon sesame oil
• 1 clove garlic, grated
• ½ teaspoon black pepper

For the Stir-Fry Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon dark soy sauce (optional, for deeper color)
• 1 teaspoon brown sugar
• 1 teaspoon rice vinegar or lime juice
• ½ teaspoon chili paste (optional, for heat)
• ¼ cup water or low-sodium broth
• 1 teaspoon cornstarch (to thicken the sauce)

These ingredients blend sweet, savory, and umami flavors while keeping the textures lively and fresh.

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Step 1: Marinate the Steak and Shrimp

In two separate bowls, marinate the steak and shrimp.

• For the steak: Mix soy sauce, oyster sauce, garlic, cornstarch, sesame oil, and pepper. Toss the beef until well coated.
• For the shrimp: Use the same marinade minus the cornstarch. Let both rest at room temperature for 15–20 minutes.

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Step 2: Cook the Noodles

Prepare the noodles according to the package directions. Drain, rinse with cold water to stop cooking, and toss lightly with a bit of oil to prevent sticking. Set aside.

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Step 3: Sear the Steak

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
Once hot, add the steak cubes in a single layer. Let them sear undisturbed for 1–2 minutes, then stir-fry until just cooked through (about 3–4 minutes total). Remove and set aside.

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Step 4: Cook the Shrimp

In the same pan, add a bit more oil if needed. Add shrimp and cook for about 1–2 minutes per side or until pink and opaque. Remove and set aside with the steak.

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Step 5: Stir-Fry the Veggies

Add a splash of oil if the pan is dry. Toss in the onions, carrots, and bell pepper. Stir-fry for 2–3 minutes until slightly softened but still crisp. Add the spinach or greens and cook for another 1 minute until just wilted.

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Step 6: Combine Everything

Return the steak and shrimp to the pan. Add the cooked noodles on top. Pour in the prepared stir-fry sauce and toss everything together over medium-high heat until well combined and heated through (about 2 minutes). The sauce should thicken slightly and coat all the ingredients.

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Step 7: Serve Immediately

Turn off the heat and serve hot straight from the pan. Garnish with sesame seeds or chopped green onions if desired.

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Notes

• Use High Heat: Stir-frying relies on quick, high-heat cooking. Make sure your wok or pan is preheated before anything hits it.
• Customize the Veggies: Feel free to substitute or add broccoli, snap peas, mushrooms, or cabbage for variety and color.
• Noodles Matter: Lo mein, yakisoba, or egg noodles work best, but even spaghetti or ramen can be a good alternative in a pinch.

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Watch Out for These Mistakes While Cooking

• Overcrowding the Pan: Adding too many ingredients at once can drop the temperature and result in steaming instead of searing. Cook in batches if necessary.
• Overcooking the Shrimp: Shrimp cook fast—1 to 2 minutes per side is plenty. Overcooked shrimp become rubbery and dry.
• Skipping the Sauce Prep: Stir-fry moves fast. Mixing the sauce beforehand ensures everything finishes evenly and on time.
• Soggy Noodles: Don’t overcook the noodles, and always drain and rinse with cold water after boiling. This keeps them springy and prevents clumping.
• Uneven Cuts: Irregular sizes cook at different rates. Keep steak, shrimp, and veggies uniform for even doneness.
• Not Drying Proteins: Wet steak and shrimp won’t brown properly. Pat them dry with paper towels before cooking.
• Low Heat Cooking: Stir-fry should sizzle. Medium or low heat will never give you that charred, wok-tossed flavor.
• Adding Sauce Too Early: Always add the sauce at the end so it thickens and glazes everything without evaporating too soon.

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What to Serve With Surf & Turf Noodle Stir-Fry with Steak and Shrimp?

While this dish is packed with protein, noodles, and veggies, it pairs beautifully with a variety of sides to round out your meal or elevate it for guests.

Here are 8 Recommendations:

1. Steamed Dumplings – Light and savory, dumplings (vegetable or pork) make an excellent appetizer alongside stir-fry.
2. Miso Soup – A warm, comforting broth adds a soothing contrast to the bold flavors of the stir-fry.
3. Cucumber Salad – A chilled, tangy cucumber salad with sesame and rice vinegar refreshes the palate.
4. Kimchi or Pickled Veggies – Adds a spicy, fermented bite that cuts through the richness of the dish.
5. Spring Rolls – Fresh or crispy spring rolls with a dipping sauce complement the texture of the stir-fry.
6. Edamame with Sea Salt – Quick, healthy, and fun to eat—perfect as a side or snack while you cook.
7. Stir-Fried Greens – Lightly sautéed bok choy or Chinese broccoli with garlic and soy keeps things green and balanced.
8. Fried Rice (for extra carb lovers) – A small portion of fried rice is indulgent but pairs nicely when serving a crowd.

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Storage Instructions

Surf & Turf Noodle Stir-Fry stores surprisingly well if handled properly—making it a great option for leftovers or meal prep.

• Refrigeration: Allow the dish to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days.
• Reheating: For best results, reheat in a skillet or wok over medium heat with a splash of water or broth to loosen the sauce and prevent drying. Microwaving is fine, but it may slightly overcook the shrimp or make noodles rubbery.
• Freezing: Not recommended. Shrimp and noodles tend to become mushy and lose texture after freezing and thawing.

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Estimated Nutrition (Per Serving — based on 4 servings)

• Calories: ~490 kcal
• Protein: 36g
• Carbohydrates: 38g
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Fiber: 3g
• Sugar: 6g
• Sodium: 950mg
• Cholesterol: 145mg

Note: Nutritional values are approximate and may vary based on exact ingredients used.

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Frequently Asked Questions

1. Can I use chicken instead of steak?

Absolutely. Chicken breast or thigh can replace steak—just adjust cooking time so it’s cooked through but still juicy.

2. What’s the best noodle type for this dish?

Lo mein, yakisoba, or fresh egg noodles work best. You can also use ramen or even spaghetti if that’s what you have on hand.

3. Can I make this dish spicy?

Yes! Add chili paste, Sriracha, or fresh sliced chilies to the sauce for a kick. You can also sprinkle red pepper flakes at the end.

4. Can I make it gluten-free?

Use gluten-free tamari instead of soy sauce, and make sure your oyster and hoisin sauces are labeled gluten-free. Swap regular noodles with rice noodles or GF ramen.

5. Do I need a wok to make this?

Not at all. A large skillet with high sides will work just fine, as long as it holds heat well and gives room to toss the ingredients.

6. How can I avoid overcooking the shrimp?

Shrimp cook quickly—1 to 2 minutes per side is enough. Watch them closely and remove them from the pan as soon as they turn pink and opaque.

7. Is this good for meal prep?

Yes! You can prep all the ingredients ahead and store them separately. Combine and cook when ready to serve. The cooked stir-fry also keeps well for up to 3 days.

8. Can I double the recipe for a crowd?

Definitely. Just be sure to cook in batches so the pan stays hot and ingredients get seared, not steamed.

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Conclusion

Surf & Turf Noodle Stir-Fry with Steak and Shrimp is the kind of dish that hits every craving—rich, savory, fresh, and deeply satisfying. It brings together the best of both land and sea in one stir-fried wonder that’s as beautiful on the plate as it is delicious in every bite.

Whether you're cooking to impress or just need a quick and comforting weeknight dinner, this easy stir-fry recipe gives you all the flavor of your favorite takeout without the mystery ingredients. Try it once, and it’s bound to earn a permanent spot in your meal rotation.

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