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This surf and turf noodle stir-fry with steak and shrimp is a bold and flavor-packed weeknight dinner you'll want to make again and again. It balances the rich savoriness of seared sirloin with the delicate sweetness of shrimp, all tossed with vibrant vegetables and a sauce that delivers a punch of umami.
I first cooked this when I was craving something quick but impressive. Now it’s a go to whenever I want to treat myself without spending hours in the kitchen.
Ingredients
- Lo mein or yakisoba noodles: these soak up the sauce beautifully and are quick to cook. Pick fresh or dried noodles depending on your preference
- Sirloin steak: cut into bite sized cubes for quick and even cooking. Choose a well marbled piece for the best tenderness
- Large shrimp: peeled and deveined to cook evenly and blend perfectly with the steak
- Baby spinach or bok choy: adds freshness and a slight crunch. Bok choy works well if you prefer a more substantial green
- Red bell pepper: thinly sliced for sweetness and color
- Shredded carrots: brings subtle earthiness and texture
- Yellow onion: sliced to add sweetness and depth when sautéed
- Soy sauce: the salty backbone of the sauce, use a good quality one for richer flavor
- Oyster sauce: adds savory umami that boosts the overall taste
- Hoisin sauce: gives a hint of sweetness and complexity
- Sesame oil: just a teaspoon for aromatic nuttiness
- Vegetable oil: for high heat searing without burning
- Garlic: minced, essential for that fragrant base
- Crushed red pepper (optional): adds a kick if you like some heat
- Salt and pepper: to taste
Step-by-Step Instructions
- Sear the Steak for That Juicy Flavor:
- Heat vegetable oil in a hot wok or large skillet. Once shimmering, add the cubed steak, seasoning lightly with salt and pepper. Let it sear undisturbed until nicely browned on one side, about 2 to 3 minutes per batch. This caramelization creates a savory crust and builds a deep meaty flavor that shines through the dish. Remove the steak and set aside.
- Cook the Shrimp Until Perfectly Pink:
- In the same pan, add the shrimp. Sauté quickly, stirring just enough to keep them moving, until they turn pink and curl up. This only takes about 2 to 3 minutes. Shrimp cook fast so avoid overcooking to keep them tender and juicy. Remove and set aside with the steak.
- Sauté the Veggies for a Fresh Bite:
- Add garlic, sliced onion, bell pepper, shredded carrots, and greens to the pan. Stir fry over medium high heat for 2 to 3 minutes until the vegetables are just tender but still vibrant and crisp. This step provides a fresh crunch and balances the richer proteins perfectly.
- Toss in the Noodles with Sauce Power:
- Add your cooked noodles to the vegetables, stirring gently to combine. Pour in the soy sauce, oyster sauce, hoisin sauce, and drizzle the sesame oil evenly over everything. Stir well so the noodles and veggies absorb all the saucy goodness. This is where the magic happens—getting those flavors evenly coated is key.
- Combine It All for a Flavor Explosion:
- Return the steak and shrimp to the pan. Toss everything together for another minute or two, making sure the proteins warm through and mingle with the sauce and veggies. Taste and adjust with salt, pepper, or a pinch of crushed red pepper if you want a little heat. You now have a completely loaded, satisfying stir fry ready to serve.
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Storage Tips
Store leftover stir fry in an airtight container in the refrigerator for up to two days. To reheat, gently warm it in a pan over medium heat to bring back some crispness in the veggies. Avoid microwaving as it can make the noodles soggy.
Ingredient Substitutions
You can swap sirloin steak for flank steak or skirt steak if you prefer. Chicken breast or thighs work well too if you want a milder protein. If shrimp is not available, scallops or extra beef can be great alternatives. Use kale or swiss chard if bok choy is not in season.
Serving Suggestions
Serve this stir fry on its own or alongside a simple cucumber salad to add a cool, refreshing contrast. For an extra punch, sprinkle some toasted sesame seeds or chopped scallions over the top. A drizzle of chili oil can also elevate it if you like heat.
Cultural Context
Surf and turf combines land and sea proteins, a popular concept in American cuisine symbolizing indulgence and variety. Lo mein and yakisoba noodles have roots in Chinese and Japanese cooking, often served stir fried with savory sauces and vegetables. Bringing these elements together creates a vibrant fusion dish perfect for modern home cooks.
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Frequently Asked Questions
- → What type of noodles work best for this dish?
Lo mein or yakisoba noodles are ideal as they hold sauces well and have a sturdy texture that complements the stir-fry.
- → How can I ensure the steak stays juicy?
Use high heat to sear the steak cubes quickly, locking in juices, and avoid overcrowding the pan to get a good browning.
- → What’s the best way to cook shrimp for this meal?
Sauté shrimp until just pink and curled to keep them tender and avoid overcooking, which can make them rubbery.
- → Can I substitute the greens used in this dish?
Yes, baby spinach or bok choy both work well, adding a mild, fresh flavor and vibrant color.
- → How do the sauces contribute to the overall flavor?
Soy, oyster, and hoisin sauces blend to provide a deep umami richness with a hint of sweetness, balanced by sesame oil’s nutty aroma.
- → Is crushed red pepper necessary?
It’s optional and adds a touch of heat; omit it if you prefer a milder savory stir-fry.