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Surf & Turf Noodle Stir-Fry — Surf & Turf Noodle Stir-Fry for Busy Weeknights

There’s something wildly satisfying about surf meets turf in one pan — especially when it’s a speedy noodle stir-fry that gets dinner on the table before anyone starts asking what’s for dessert. Surf & Turf Noodle Stir-Fry is my go-to for nights when I want to impress my family without staging a culinary production. It’s fast, flavorful, and has just enough fuss to feel special while staying totally doable for busy schedules.

If you love surf-and-turf combos, you might also enjoy our take on Surf and Turf Filet Mignon with Lobster — a fancier cousin to this weeknight-friendly dish.

Why You’ll Love This Surf & Turf Noodle Stir-Fry

• Quick: Ready in about 25–30 minutes from start to finish. Perfect for evenings packed with activities, meetings, or "I forgot to thaw the chicken" panic.
• Crowd-pleaser: Steak and shrimp together feel indulgent but balanced. Picky eaters usually pick out their favorites, while adventurous eaters get both.
• Versatile: Swap noodles, veggies, or sauces to fit what’s in your fridge (or your mood).
• Minimal cleanup: One large skillet or wok, one pot for noodles — done.

Ingredients

• 8 oz (225 g) noodles (lo mein, egg noodles, or rice noodles)
• 10–12 oz (280–340 g) flank steak or sirloin, thinly sliced against the grain
• 10–12 oz (280–340 g) large shrimp, peeled and deveined
• 2 tbsp vegetable oil, divided
• 1 large red bell pepper, thinly sliced
• 1 cup broccoli florets, small
• 1 cup snap peas or snow peas
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional, but lovely)
• 1 tbsp hoisin sauce (optional)
• 1 tbsp rice vinegar or lime juice
• 1 tsp sesame oil
• 1 tsp sugar or honey
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Salt and black pepper, to taste
• Sesame seeds and cilantro or chopped green onion for garnish
• Lime wedges, for serving

Marinade for steak and shrimp

• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• Pinch of black pepper

Step-by-Step: How to Make Surf & Turf Noodle Stir-Fry

1. Prep your ingredients first. Slice steak thinly against the grain (this keeps it tender). Toss the shrimp with the quick marinade (soy, sesame oil, cornstarch, pepper). Mince garlic and ginger. Chop veggies so they’re bite-sized. Cook the noodles per package directions, rinse under cold water, and toss with a tiny drizzle of oil to prevent sticking.

2. Make the stir-fry sauce. In a small bowl combine soy sauce, oyster sauce, hoisin (if using), rice vinegar (or lime juice), sesame oil, sugar (or honey). Taste — it should be a balanced mix of salty, tangy, and slightly sweet.

3. Sear the steak. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering. Add steak in a single layer and sear for 1–2 minutes per side for medium-rare (thinner slices cook faster). Remove steak and set aside. Don’t worry if it’s a little pink — we’ll finish it later.

4. Cook the shrimp. Add another tablespoon of oil if needed. Add shrimp and cook 30–60 seconds per side until just opaque. Remove and set aside with the steak.

5. Stir-fry the vegetables. In the same hot pan, toss in the white parts of the green onion, garlic, and ginger. Cook for 20–30 seconds until fragrant. Add bell pepper, broccoli, and snap peas. Stir-fry for 2–4 minutes until veggies are crisp-tender. If needed, splash a tablespoon of water to create some steam and speed the cooking.

6. Combine everything. Return steak and shrimp to the pan. Add cooked noodles and pour the sauce over. Toss gently but thoroughly to coat. If the sauce needs thickening, stir in the cornstarch slurry and cook for another minute until glossy and slightly thickened.

7. Finish and serve. Taste and adjust salt or acidity (a squeeze of lime brightens everything). Top with the green parts of the sliced green onions, sesame seeds, and cilantro if you like. Serve hot with lime wedges on the side.

Timing notes

• Active hands-on time: 15–20 minutes
• Total time: about 25–30 minutes (including noodle cooking)
• Serves: 4 as a main

Cooking Tips — Little Tricks That Make a Big Difference

• High heat wins. A screaming-hot pan gives you that lovely sear and texture. If your stove is shy, give the pan extra time to heat up.
• Dry steak slices = better sear. Pat the steak dry with paper towels before slicing and marinating. Moisture equals steam, which prevents browning.
• Don’t overcrowd the pan. If your skillet can’t handle all the steak at once, sear in batches. Faster searing = juicier meat.
• Noodles: For convenience, use frozen lo mein noodles (just thaw and toss) or make rice noodles if you’re avoiding gluten. If your noodles clump, rinse with warm water and use a little oil.
• Veggie swap: No snap peas? Use thin asparagus, bok choy, or carrots. This recipe is forgiving.
• Make it in advance: You can prep veggies and marinate proteins a few hours ahead. Cook just before serving to keep textures lively.

A note on proteins
Steak and shrimp have different cooking times and textures. Treat shrimp gently — they go from undercooked to rubbery quickly. Steak, when sliced thin, prefers a hot, quick sear. That contrast is the joy of surf & turf: crisp, sweet shrimp next to rich, savory beef.

Personal Anecdote (short and honest)
My sister Patricia and I developed this recipe on a frantic weekday evening when my kids had piano lessons and a homework meltdown overlapped with my desire for something that felt special. We tossed whatever colorful veggies we had into the pan, seared some steak, threw in shrimp, and used noodles we already had. The kids declared it “fancy noodles,” and I declared a small victory for sanity. It’s since become our easy crowd-pleaser for family dinners and the one dish guests always ask for seconds of.

Serving ideas and pairings

• Keep it simple: a crisp green salad and some chilled edamame make great sides.
• Squeeze fresh lime over each bowl to wake up the flavors.
• If you like heat, drizzle chili oil or add sliced fresh chiles when serving.
• For a lighter dinner, serve smaller portions over a bed of greens instead of noodles.

FAQ — Quick Answers to Common Questions
Q: Can I use another cut of beef?
A: Yes. Flank, skirt, or sirloin sliced thin work well. Ribeye is richer but pricier; you can use it if you’re splurging.

Q: Can I make this gluten-free?
A: Absolutely. Use tamari or gluten-free soy sauce and rice noodles. Make sure oyster sauce is gluten-free or skip it.

Q: Can I substitute chicken or tofu?
A: Sure. Use thinly sliced chicken breast or thigh and cook until just done. For tofu, press and pan-fry until golden before adding it back to the pan.

Q: How long do leftovers keep?
A: Store 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 freeze this?
A: I don’t recommend freezing once mixed — noodles can get mushy. If you must, freeze the cooked proteins separately and combine with freshly cooked noodles when reheating.

For another easy surf-and-turf twist that’s great when you want to dress things up, check out Surf and Turf Delight — it’s great inspiration for special dinners.

Why this works for busy American families (especially moms and professionals)
You want dinner that’s fast, satisfying, and doesn’t require a lifetime of technique. This dish gives bold flavor without a long ingredient list or complicated steps. It’s easily scaled up for guests, and picky eaters can pick their favorites off the plate. It also fits into busy routines: marinate in the morning, chop after work, and it’s on the table before evening chaos escalates.

Substitutions and pantry swaps

• No oyster sauce? Use extra soy sauce and a pinch of sugar, or a splash of Worcestershire for depth.
• No fresh ginger? Ground ginger works in a pinch — use about 1/4 tsp.
• No fresh garlic? 1/2 tsp garlic powder can stand in, but fresh is best for that bright pop.
• Low-sodium soy sauce keeps this dish heart-smart if that’s a concern for your household.

Final plating and presentation
Serve in wide bowls so each bite gets a nice mix of noodles, protein, and veg. Sprinkle sesame seeds and extra green onions for color. If you want the extra fun factor, place a small ramekin of chili crisp on the side — guests can opt in.

Extra tips for picky eaters

• Keep components separate when plating — serve shrimp and steak to one side and noodles to the other so kids can pick.
• Offer simple sides (raw carrots, cucumber slices, or buttered noodles) for comfort, then sneak in the veggies on your plate.

Conclusion

Surf & Turf Noodle Stir-Fry is the kind of meal that makes weeknights feel both manageable and a little memorable — the perfect balance of comfort and flair. If you want to compare different surf-and-turf flavors or are curious about other two-protein stir-fry ideas, these recipes are great references: check out this take on Garlic Pepper Steak Surf and Turf from Garlic Pepper Steak Surf and Turf — Pete Eats and another solid approach at Steak and Shrimp Stir Fry – Snacking in Sneakers. Both offer helpful variations and techniques that pair nicely with the method shown here.

Meta description (150 characters)
Surf & Turf Noodle Stir-Fry: a quick, flavorful weeknight meal for busy families. Steak, shrimp, and noodles come together in 25 minutes—so simple.!!!

Enjoy the cooking — and if you make this, I’d love to hear which swap you tried or how your family reacted. From my kitchen (and Patricia’s helpful taste-test) to yours — happy cooking!