Okay, friends, I have a confession to make: this stir-fry is basically my kitchen’s version of a mic-drop dinner. Imagine tender, juicy steak strips and sweet, plump shrimp tangled up with glossy noodles, all coated in a savory, slightly sticky sauce that hits every crave-worthy note. And the best part? It’s actually pretty straightforward to pull off on a weeknight when you want something fancy-ish but without the fuss. I promise once you try this combo of surf and turf noodles, your dinner rotation will never be the same. Get ready for a flavor party that’s equal parts indulgent and homey!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients
For the Main Dish:
8 ounces flank steak, thinly sliced against the grain
8 ounces medium shrimp, peeled and deveined
8 ounces egg noodles or rice noodles
2 tablespoons vegetable oil, divided
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
3 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
For the Sauce / Garnish:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon brown sugar or honey
1/4 teaspoon crushed red pepper flakes (optional)
Sesame seeds, for garnish
How I Make It
Step 1:
Start by cooking the noodles according to package instructions until just al dente, then drain and toss them lightly with a touch of oil to prevent sticking. Keep them set aside while you tackle the steak and shrimp.
Step 2:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the steak strips in a single layer, seasoning them lightly with salt and pepper. Sear until nicely browned on the outside but still juicy inside, about 2-3 minutes per side. Remove and set aside.
Step 3:
In the same pan, add the remaining tablespoon of oil. Toss in the shrimp and cook until they turn pink and opaque, roughly 2 minutes per side. Remove them from the pan and set aside with the steak.
Step 4:
Add a bit more oil if needed, then sauté the garlic, ginger, and white parts of the green onions until fragrant, about 30 seconds. Toss in the bell pepper and snap peas, cooking just until crisp-tender to keep that satisfying snap.
Step 5:
Return the steak and shrimp to the pan, then pour in the soy sauce, oyster sauce, hoisin, sesame oil, and brown sugar mixture. Stir everything together, then add the noodles and gently toss until all the flavors beautifully combine and the noodles are warmed through.
Step 6:
Finish off with the green parts of the scallions and a sprinkle of sesame seeds. If you like a little heat, sprinkle some crushed red pepper flakes. Serve hot and enjoy that perfect balance of surf, turf, and noodles!
Variations & Tips
Swap flank steak with ribeye or sirloin for more marbling and tenderness.
Use shrimp tails-on for a prettier presentation, just remove before eating.
Add other crisp veggies like julienned carrots or baby corn for extra color and crunch.
Adjust sweetness and spice in the sauce to your taste—more honey for sweetness, more chili flakes for heat.
If you prefer, substitute rice noodles for a gluten-free option.
Marinate steak briefly in soy sauce and garlic for an extra flavor boost.
How I Like to Serve It
I usually plate this stir-fry with a simple green salad tossed in a light vinaigrette for an easy weeknight meal. It’s also fantastic for casual dinner parties — set the table with chopsticks and let everyone dig in. And don’t forget a crisp white wine or cold beer nearby to balance all those savory flavors!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stove to avoid sogginess.
For reheating, add a splash of water or broth to keep noodles from drying out.
Closing: This Surf & Turf Noodle Stir-Fry always hits the spot because it’s got that perfect balance of juicy steak, tender shrimp, and saucy noodles—you really can’t go wrong here!
