Our family’s new favorite weeknight obsession is this incredible Surf & Turf Garlic Noodles recipe. It all started last month when my husband was craving steak and I was in the mood for shrimp scampi. Instead of making two separate meals, we decided to meet in the middle. We wanted something quick, satisfying, and full of those big, savory flavors we both love. Taking inspiration from the amazing garlic noodle dishes we’ve had at restaurants and drawing on some foundational sauce tips from places like Serious Eats, this dish was born. It’s the perfect compromise—a true showstopper that comes together faster than you’d think, making it a regular on our dinner rotation.
🟩 Why This Is So Good
- The Best of Both Worlds. You get that rich, beefy flavor from the seared sirloin and the sweet, snappy bite of perfectly cooked shrimp. No need to choose!
- That Irresistible Sauce. It’s a simple but perfectly balanced mix of savory soy, rich oyster sauce, and sweet hoisin that coats every single noodle. It’s pure magic.
- Quick and Easy. From start to finish, this comes together in about 30 minutes, making it a fantastic option for a busy weeknight when you want something special without the fuss.
- Restaurant-Quality at Home. This dish looks and tastes like something you’d get at a trendy Asian fusion spot, but it’s so simple to make in your own kitchen.
The first time I served this, my son, who is usually a pasta-with-butter purist, looked at the bowl with suspicion. He carefully picked out a piece of steak, then a shrimp, then finally slurped up a few noodles. His eyes went wide. He didn’t say a word until his bowl was completely clean, and then he declared these Surf & Turf Garlic Noodles the “best dinner ever.” Seeing him devour a meal with so many new flavors was one of those little parenting wins that just makes your heart swell. The secret is not to overcook the shrimp, a tip I’ve always relied on from The Kitchn’s guide to getting that perfect, snappy texture.
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🟩 Getting Your Ingredients Right
- The Steak. Sirloin is a great, affordable choice here because it’s tender and flavorful. Cut it into uniform, bite-sized cubes for even cooking. Flank steak or even ribeye would also be delicious if you want to splurge.
- The Shrimp. I use large (21-25 count) shrimp for a meaty bite. Make sure they are peeled and deveined to save time. Pat them completely dry before cooking to help them get a nice sear.
- The Noodles. Lo mein or Chinese egg noodles are perfect because their texture is ideal for soaking up the sauce. In a pinch, you could use spaghetti or linguine, but the chew won’t be quite the same.
- The Sauce Staples. Don’t skip the oyster sauce or hoisin! Oyster sauce provides a deep, savory umami flavor, while hoisin adds a touch of sweetness and complexity. I really love the depth of flavor from Lee Kum Kee’s sauces, which are a staple in our pantry. Getting these foundational elements right will make your Surf & Turf Garlic Noodles truly restaurant-quality.
🟩 Making It Step by Step
Make the Garlic Sauce & Cook the Noodles First things first, let’s get our sauce ready. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and brown sugar. Set that aside—having it ready to go is key for a fast-moving stir-fry. While you’re doing that, bring a pot of water to a boil and cook your noodles according to the package directions. You want them just al dente. Drain them and set them aside. This simple sauce is the soul of our Surf & Turf Garlic Noodles, so getting it right is the first step to deliciousness.
Sear the Steak and Shrimp Now for the stars of the show. Heat your neutral oil in a large skillet or wok over medium-high heat. You want it shimmering. Add the steak cubes in a single layer, making sure not to crowd the pan (work in batches if you need to!). Let them sear for 1-2 minutes per side until they have a beautiful brown crust. Remove the steak from the pan and set it aside. Add the shrimp to the same pan and cook for about 1-2 minutes, just until they turn pink and opaque. Don’t overcook them! Remove them and set aside with the steak. That gorgeous fond left in the pan is pure flavor.
Bring It All Together Lower the heat to medium and add the minced garlic to the pan, stirring for about 30 seconds until it’s fragrant—be careful not to burn it! Add the drained noodles to the pan along with the julienned carrots. Pour that glorious sauce all over everything and toss it all together, letting the noodles soak up all that flavor for about a minute. Finally, add the steak, shrimp, and most of the green onions back into the pan. Toss one last time to coat everything and heat through. The foundation for the perfect Surf & Turf Garlic Noodles is now complete, ready to be served and devoured.
🟩 Making Sure It Turns Out
- High Heat is Your Friend. For a proper sear on the steak, your pan needs to be hot. This creates that delicious crust and keeps the inside tender.
- Don’t Crowd the Pan. Cooking the steak and shrimp in a single layer, in batches if necessary, ensures they sear rather than steam.
- Mise en Place. This French term just means “everything in its place.” Have all your ingredients chopped, measured, and ready to go before you even turn on the stove. Stir-frying moves fast!
The first time I made this, I was in a rush and I threw all the steak into the pan at once. Instead of that beautiful, sizzling sound, I got a sad, steamy hiss. The steak turned a bit gray and tough because the pan temperature dropped too much. It was still edible, but it lacked that wonderful texture. Learning that lesson was key to perfecting these Surf & Turf Garlic Noodles and getting that restaurant-style result every single time.
🟩 Perfect Serving Ideas
We love serving these Surf & Turf Garlic Noodles family-style right out of the skillet, piled high in big bowls and topped with the remaining fresh green onions. A sprinkle of chili flakes adds a nice little kick for those who like it spicy. It’s a complete meal on its own, but if you want to add some extra greens, a side of simple steamed broccoli or a crisp, refreshing cucumber salad would be a perfect match.
🟩 Making It Different
This recipe is a wonderful canvas for creativity. If you’re not a fan of shrimp, you could easily substitute it with scallops or even chunks of chicken breast. For extra veggies, toss in some broccoli florets, sliced bell peppers, or snow peas when you add the carrots. To dial up the heat, add a teaspoon of sriracha or a dollop of chili garlic sauce to the sauce mixture. You can truly make these your own.
🟩 Storage and Leftovers
If you happen to have leftovers, they store beautifully in an airtight container in the refrigerator for up to 2 days. The shrimp and steak hold up well, and the noodles soak up even more sauce overnight. To reheat, I recommend adding them back to a skillet over medium-low heat with a splash of water or chicken broth to loosen the noodles and bring the sauce back to life. The leftovers of these Surf & Turf Garlic Noodles make for an amazing and quick lunch the next day.
🟩 Tips That Actually Help
- Use a Large Wok or Skillet. A bigger pan gives your ingredients room to cook evenly and makes tossing everything together much easier and less messy.
- Pat the Protein Dry. Before searing, use a paper towel to pat the steak and shrimp completely dry. This is essential for getting that beautiful, brown crust.
- Taste and Adjust. Don’t be afraid to taste the sauce before you add it in. If you prefer it a little sweeter, add a touch more hoisin. If you want it more savory, a bit more soy sauce.
The real game-changer for me was prepping everything before turning on the stove. I used to chop veggies while the meat was cooking, and it always felt chaotic. Now, I have my little bowls of chopped garlic, onions, carrots, and pre-mixed sauce lined up like a cooking show host. It transforms a potentially stressful stir-fry into a smooth, enjoyable process where I can just focus on the cooking. This simple habit has made all the difference.
This dish really has become a success story in our house. It started as a happy accident and has turned into the meal my husband requests for his birthday and the one my son proudly tells his friends about. It feels special enough for a celebration but is easy enough for a random Tuesday, and that’s the kind of recipe I love most. I hope you’ll give these Surf & Turf Garlic Noodles a try and that they bring as much joy to your table as they have to ours.
🟩 Frequently Asked Questions
→ What’s the best cut of steak for Surf & Turf Garlic Noodles? Sirloin is my go-to for its balance of flavor, tenderness, and price. However, flank steak, skirt steak, or even a more premium cut like ribeye would be fantastic.
→ Can I use different noodles? Absolutely! While I love the chew of lo mein or egg noodles, you could easily substitute spaghetti, linguine, or even udon noodles in this recipe. Just cook them according to their package instructions.
→ Can I make this recipe gluten-free? Yes. To make it gluten-free, use tamari instead of soy sauce, ensure your oyster and hoisin sauces are certified gluten-free, and use a gluten-free noodle variety like rice noodles.
→ How do I avoid overcooking the shrimp? The key is to cook it quickly over high heat. It only needs about a minute per side. As soon as it turns pink and curls into a “C” shape, it’s done. Remember it will cook a little more when you add it back to the noodles.
→ Can I add other vegetables to this dish? Definitely! This is a great recipe for cleaning out the veggie drawer. Broccoli florets, sliced bell peppers, snow peas, or mushrooms would all be wonderful additions. Add them with the carrots to ensure they cook through.
Print
Surf & Turf Garlic Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender sirloin, juicy shrimp, and chewy noodles tossed in an irresistible garlic-soy sauce—our favorite Surf & Turf Garlic Noodles.
Ingredients
→ For the Surf & Turf
- 8 oz lo mein or egg noodles
- 1/2 lb sirloin steak, cut into bite-sized cubes
- 1/2 lb shrimp, peeled and deveined
- 1 tbsp neutral oil (like canola or avocado)
- 3 cloves garlic, minced
- 1/2 cup carrots, julienned
- 3 green onions, chopped
→ For the Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tsp brown sugar
- Cracked black pepper & chili flakes (optional)
Instructions
- Make the Sauce & Cook Noodles: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and brown sugar. Set aside. Cook the noodles according to package directions, then drain and set aside.
- Sear the Steak: Heat the neutral oil in a large wok or skillet over medium-high heat. Add the steak cubes in a single layer and sear for 1-2 minutes per side until browned. Remove from the pan and set aside.
- Cook the Shrimp: In the same pan, add the shrimp and cook for 1-2 minutes, stirring occasionally, until they are pink and opaque. Remove from the pan and set aside with the steak.
- Sauté Aromatics: Lower the heat to medium, add the minced garlic and cook for 30 seconds until fragrant.
- Combine: Add the cooked noodles and julienned carrots to the skillet. Pour the sauce over everything and toss well to coat.
- Finish and Serve: Add the steak, shrimp, and most of the chopped green onions back to the pan. Toss for another minute until everything is heated through and coated in the glossy sauce. Serve immediately, garnished with the remaining green onions and optional chili flakes.
Notes
- Prep is Key: Have all your ingredients chopped, measured, and ready before you start cooking. This dish comes together very quickly!
- Don’t Crowd the Pan: Sear the steak and shrimp in batches if needed to ensure they get a nice brown crust instead of steaming.
- Adjust to Your Taste: Feel free to adjust the sauce to your liking. Add more hoisin for sweetness or a splash of sriracha for heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580 kcal
- Sugar: 8g
- Sodium: 1450mg
- Fat: 22 g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 195 mg
Keywords: Surf & Turf Garlic Noodles
