Surf and Turf Stir-Fry

32 min | intermediate | high-protein, lactose-free, low-fat, Mediterranean diet | See also: vegan alternative

Overhead view of a white bowl filled with surf-and-turf stir-fry—seared beef strips and shrimp with broccoli, red bell pepper, carrots, and sautéed onion—served alongside fluffy white rice on a light marble surface.

Published Nov 20, 2025

Prep Time	Cook Time	Total Time
20 min	12 min	32 min

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Introduction

This surf and turf stir fry gives you tender beef, juicy shrimp, and crisp veggies all in one sizzling skillet.

It is perfect for busy weeknights when you want something fresh, colorful, and satisfying without a lot of prep.

A simple soy and oyster sauce brings everything together with a glossy finish and that takeout style flavor at home.

Close-up of surf-and-turf stir-fry on a gray plate: seared beef strips and sautéed shrimp tossed with broccoli florets, red bell pepper, carrot matchsticks, and onion in a glossy sauce, served with a mound of white rice in the background.

How to Make Surf and Turf Stir-Fry

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Prep and season the steak and shrimp

Slice the flank steak thinly against the grain if not already done, about 1/4 inch thick.
Add the beef to a bowl with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the cornstarch.
Toss until every slice is lightly coated, then let it sit while you prep the vegetables.
Pat the shrimp dry and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Prep the vegetables and aromatics

Cut the broccoli into small bite sized florets so they cook quickly and stay slightly crisp.
Slice the red bell pepper and onion into thin strips, and cut the carrot into matchsticks.
Mince the garlic and grate the ginger so they are ready to hit the hot pan.

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Mix the stir fry sauce

In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and water.
Taste and adjust the sweetness or saltiness to your liking before you start cooking.
Stir fry the vegetables

Heat a large skillet or wok over medium high heat until a drop of water sizzles on contact.
Add half the olive oil, then add the broccoli and carrot, and cook for 2 to 3 minutes.
Stir often until the vegetables start to brighten and soften at the edges.
Add the onion and bell pepper and cook 2 minutes more, keeping everything crisp tender.
Push the vegetables up the sides of the pan or transfer them to a plate.
Sear the beef

Increase the heat to high and add the remaining olive oil to the center of the pan.
Spread the beef in a single layer and let it sear without stirring for about 1 minute.
Stir fry another 1 to 2 minutes until the strips are mostly browned but still slightly pink inside.
Transfer the beef to the plate with the vegetables if your pan feels crowded.

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Cook the shrimp with garlic and ginger

Add the shrimp to the hot pan in a single layer, adding a splash of oil if it looks dry.
Cook 1 minute, then flip each shrimp once the bottoms turn pink and opaque.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
Sauce and finish the stir fry

Return the beef and vegetables to the pan with the shrimp and toss everything together.
Give the sauce a quick stir and pour it around the edges of the hot pan.
Cook, stirring, until the sauce comes to a simmer and lightly coats the meat and vegetables.
Taste and add a splash of soy sauce or vinegar if you want more salt or brightness.
Serve hot over steamed rice or noodles, making sure each plate gets both shrimp and steak.

Substitutions

Swap flank steak with boneless skinless chicken thighs: Thinly sliced chicken thighs stay juicy over high heat and soak up the sauce with rich, savory flavor.
Use scallops instead of shrimp: Large sea scallops caramelize beautifully in the hot pan and add a buttery sweetness that pairs perfectly with the beef.
Replace soy sauce with tamari for gluten free: Tamari keeps the deep savory flavor while avoiding gluten, and you can pair it with a gluten free oyster sauce.

Tips

Slice against the grain: Cutting the steak across the grain shortens the muscle fibers, so even quick cooked strips taste tender instead of chewy.
Use very high heat: Stir fry works best on high heat, which sears the meat fast and keeps vegetables bright and crisp.
Do not overcrowd the pan: If the pan is packed, the meat steams instead of searing, so cook in batches for better browning.
Prep everything before you start: Have all ingredients chopped and sauce mixed because stir fry cooking moves quickly and you will not have pausing time.
Cut vegetables for even cooking: Keep broccoli florets similar in size and carrots thin so everything reaches crisp tenderness at about the same time.

Nutrition Facts ^*

Energy	334	kcal
Protein	33	g
Total Fat	12	g
Carbohydrates	22	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep the steak tender in the stir fry?: Slice it thin against the grain and do not cook it past medium. Pull the beef from the pan as soon as most pieces are browned with a little pink left.
My shrimp turned rubbery, what went wrong?: Shrimp overcook very quickly, so they likely stayed in the pan too long or on heat that was too low. Cook them just until they curl into loose C shapes and turn opaque, then finish cooking in the sauce.
Can I make this stir fry ahead of time?: Stir fry tastes best fresh because the vegetables stay crisp and the shrimp stay snappy. You can prep and refrigerate sliced vegetables, whisked sauce, and seasoned proteins up to a day ahead. When you are ready to eat, the actual cooking takes just about ten minutes.
What can I use instead of oyster sauce?: You can use hoisin sauce for a sweeter, thicker sauce, then reduce the honey slightly. For a lighter option, mix extra soy sauce with a splash of fish sauce for depth.
How do I keep my vegetables from getting soggy?: Use high heat and keep the vegetables moving so they cook quickly instead of slowly steaming. Do not add the sauce until the end, because liquid in the pan softens vegetables fast.

Serving Suggestions

This stir fry is fantastic over jasmine rice, brown rice, or even garlicky mashed cauliflower for a lighter bowl.

For a spicy twist, drizzle on chili crisp or stir a little sriracha into the sauce before cooking.

Round out dinner with a crunchy cucumber salad or quick sesame snap peas and you are all set.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Michael, Philadelphia, PA: I followed directions exactly and the stir fry turned out wonderful! I had no problems with the sauce. I used regular soy sauce I just made sure I mixed it well before adding it to the pan 😊 This recipe is definitely a keeper! 😄 — 5 ★

Eunice: So happy it turned out well, Michael!
bnki12, Boise: I made this recipe last night. It was really good and I will make this again. The sauce is so tasty 😊 that I will try it on chicken next. I used a little less honey to keep it a bit lower sugar. i used sirloin instead of flank steak and I reduced the sesame oil to 1/2 tsp which is just enough for me. I finally got to use my wok! Great recipe! — 5 ★

Eunice: Love hearing this worked so well for you! Using sirloin is a great swap, and cutting back the honey and sesame oil won’t hurt the stir-fry at all, just taste the sauce and add a splash of soy or lime at the end if it needs more punch. It’s excellent on chicken too.