Fresh Surf Turf Stir Fry

This surf and turf stir-fry brings together tender strips of beef, juicy shrimp, and crisp vegetables all tossed in a savory sauce that tastes like your favorite takeout. It’s perfect for busy weeknights when you want something fresh, colorful, and satisfying without spending hours in the kitchen.

I first made this on a weeknight when I wanted something special without a big fuss, and now it’s one of my go-to dishes especially when friends come over

Ingredients

• Beef flank steak: sliced thin against the grain for tenderness Choose fresh cuts at the meat counter for best flavor
• Large fresh shrimp: peeled and deveined for ease of eating and quick cooking Select firm shrimp with a mild ocean aroma
• Sea salt: evenly seasons both proteins and veggies to bring out natural flavors Always use a fine sea salt for best dissolving action
• Freshly ground black pepper: adds subtle heat and depth Grind fresh rather than pre-ground for more vibrant flavor
• Cornstarch: lightly coats the beef helping it sear nicely and stay tender Use a small amount to avoid clumping
• Fresh broccoli florets: provide crunch and nutrients Choose bright green heads without yellowing or wilting
• Red bell pepper: brings color and sweetness Pick firm peppers with shiny skin
• Medium carrot: adds a gentle sweetness and crunch Peel and cut in thin matchsticks so they cook evenly
• Small yellow onion: brings mild sharpness and aroma Slice thin for quick cooking
• Garlic: minced fresh boosts aroma and flavor Don’t substitute pre-minced for best intensity
• Fresh ginger root: grated brightens and lifts the dish Use firm ginger without soft spots
• Olive oil: for high heat cooking Choose a good quality extra virgin variety for flavor

For the Sauce

• Soy sauce: gives the salty umami base Look for naturally brewed for richer taste
• Oyster sauce: adds sweet savory depth Pick reputable brands for consistent flavor
• Rice vinegar: brings a slight acidity that balances richness Use a mild vinegar without a strong bite
• Sesame oil: adds nuttiness Use toasted sesame oil sparingly as it is quite strong
• Honey: lends a touch of sweetness balancing salty and sour Flavored or raw honey both work well
• Water: thins the sauce just enough to coat everything nicely

Step-by-Step Instructions

Prep and Season the Steak and Shrimp:

Slice flank steak thinly against the grain about 1/4 inch thick for tenderness. Place in a bowl and sprinkle 1/4 teaspoon salt and pepper over the beef then add cornstarch. Toss gently until all slices have a light coating then let it rest while prepping vegetables. Pat shrimp dry and season with remaining salt and pepper.

Prep the Vegetables and Aromatics:

Cut broccoli into small bite-sized florets to ensure quick cooking and maintain a bit of crunch. Slice red bell pepper and onion thinly into strips for even cooking. Cut carrot into matchsticks to keep texture similar to other vegetables. Mince garlic and grate ginger finely so they release their flavors quickly in the hot pan.

Mix the Stir Fry Sauce:

In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and water. Taste the sauce and adjust sweetness or saltiness before cooking to suit your preference.

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 broccoli and carrot. Stir frequently and cook for 2 to 3 minutes until vegetables brighten in color and soften at the edges. Add the onion and bell pepper and cook for 2 minutes more, keeping vegetables crisp tender. Push vegetables to the pan’s edge or transfer to a plate.

Sear the Beef:

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

Cook the Shrimp with Garlic and Ginger:

Add shrimp in a single layer, adding a splash of oil if pan looks dry. Cook 1 minute, then flip shrimp once undersides turn pink and opaque. Add minced garlic and grated ginger, stirring constantly, and cook until fragrant about 30 seconds.

Sauce and Finish the Stir Fry:

Return beef and vegetables to the pan with shrimp and toss everything together. Stir the sauce again then pour it around the edges of the hot pan. Cook, stirring, until the sauce simmers and lightly coats the meat and vegetables. Taste and adjust with more soy sauce or vinegar if you want more salt or brightness. Serve hot over steamed rice or noodles making sure each plate includes both shrimp and beef.

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My favorite part about this dish is the combination of textures and flavors The silky shrimp and tender beef paired with crisp veggies in a glossy savory sauce remind me of family dinners when everyone is racing to get seconds before it disappears

Storage Tips

Let the stir-fry cool completely then store in airtight containers Refrigerate up to three days Reheat gently in a skillet with a splash of water to keep sauce from drying out For longer storage freeze in portioned containers for up to one month. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

You can swap flank steak for boneless skinless chicken thighs which stay juicy and soak up the sauce beautifully Shrimp can be replaced with large sea scallops for a buttery sweetness Tamari is a great gluten free alternative to soy sauce and pairs well with gluten free oyster sauce.

Serving Suggestions

Serve this stir-fry over steamed jasmine or basmati rice for a comforting meal Try it over egg noodles or rice noodles for a fun twist Garnish with sliced scallions or a sprinkle of toasted sesame seeds for added texture and color A squeeze of fresh lime juice just before serving brightens the whole dish.

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Cultural Context

Surf and turf is a classic combination typically from Western cuisine representing a luxurious pairing of land and sea meats This stir-fry brings that concept into a quick Asian-inspired dish using traditional stir fry techniques with soy and oyster sauces creating familiar umami flavors enjoyed worldwide.

Recipe FAQs

→ What cut of beef works best for this dish?

Flank steak or sirloin are ideal as they slice thinly and cook quickly while staying tender.

→ Can I substitute the shrimp with other seafood?

Yes, scallops work well and add a sweet, buttery flavor that complements the beef.

→ How do I keep the vegetables crisp yet cooked?

Cut vegetables into bite-sized pieces and stir-fry over high heat for a short time, stirring often to maintain crunch.

→ What can I use instead of soy sauce for gluten-free needs?

Tamari is a great gluten-free alternative that preserves the deep savory notes of the sauce.

→ How do I ensure the beef stays juicy during cooking?

Coat the beef lightly with cornstarch and sear it in a hot pan without overcrowding to lock in moisture.