Surf and Turf Lo Mein Skillet brings tender sirloin, juicy shrimp, crisp vegetables, and glossy noodles together in one savory takeout-style dinner. It is colorful, quick, and packed with that sweet-salty sauce that clings to every bite.
Quick Overview
Flavor/texture: Savory, glossy, lightly sweet, tender beef, juicy shrimp, crisp vegetables, silky noodles
Difficulty: Easy to moderate
Best for: Weeknight dinner, takeout-style cravings, family meals, skillet dinners
Method: Boil noodles, sear proteins, stir-fry vegetables, toss with sauce
Time: Prep Time: 15 min . Cook Time: 15 min . Total Time: 30 min
Servings: 4
Approx.: 520 Calories | 34g Protein per serving
What This Is and Why You’ll Love It
- Surf and Turf Lo Mein Skillet gives you beef, shrimp, noodles, and vegetables in one satisfying pan.
- The sauce is glossy and savory with soy sauce, oyster sauce, hoisin, brown sugar, sesame oil, and cornstarch.
- It cooks quickly because the sirloin and shrimp only need a short sear.
- Snap peas and red bell pepper keep the skillet bright, crisp, and fresh.
- It has big takeout-style flavor without needing a long ingredient list.
- The shrimp are done when pink, opaque, and curled into a loose “C,” so they stay tender instead of rubbery.
- For another fast seafood dinner, save this Garlic Butter Shrimp.
Ingredients
• 8 oz lo mein noodles
• 8 oz beef sirloin, cut into bite-sized pieces
• 12 large shrimp, peeled and deveined
• 1 cup snap peas
• 1 red bell pepper, sliced
• 3 green onions, chopped
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp cornstarch
Key ingredients
Lo mein noodles: These give the skillet its classic silky, chewy base and hold the sauce beautifully.
Beef sirloin: Sirloin cooks fast over high heat and stays tender when cut into bite-sized pieces.
Large shrimp: Shrimp add sweetness and a juicy seafood bite. Watch them closely because they cook quickly.
Snap peas: These bring crisp texture and a fresh green crunch.
Red bell pepper: Sweet, colorful, and perfect for stir-fry texture.
Soy sauce, oyster sauce, and hoisin sauce: This trio creates the savory, sweet, takeout-style flavor.
Cornstarch: Helps the sauce turn glossy and cling to the noodles.
Substitutions
- Use another quick-cooking noodle only if lo mein noodles are unavailable, but keep the sauce amount the same.
- Swap snap peas with another crisp vegetable if needed, such as broccoli florets or snow peas.
- Use a yellow or orange bell pepper in place of red bell pepper for a similar sweet crunch.
- Use thinly sliced steak pieces if sirloin is not available, keeping the pieces bite-sized so they sear quickly.
- Keep the shrimp peeled and deveined for the best eating texture.
How to Make It
- Prepare the Noodles
Boil the lo mein noodles according to the package directions until tender with a slight bite. Drain well and set them aside so they are ready to catch the sauce.
Cue: The noodles should be flexible and tender, not mushy. - Sear the Proteins
Heat the vegetable oil in a large skillet or wok over high heat. Add the sirloin and sear until browned, then transfer it to a plate. Add the shrimp to the same pan and cook just until pink and tender.
Cue: The shrimp should be pink, opaque, and curled into a loose “C.” Remove them before they curl tightly. - Stir-Fry the Vegetables
Add the garlic, snap peas, and red bell pepper to the hot skillet. Stir-fry until the vegetables are bright, fragrant, and still crisp at the center.
Cue: The snap peas should look vivid green and still have a fresh snap. - Gloss with Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch until smooth. Return the beef to the skillet, add the noodles and shrimp, then pour in the sauce and toss until everything is evenly coated and glossy.
Cue: The sauce should lightly thicken and coat the noodles instead of pooling at the bottom. - Finish Fresh
Fold in the chopped green onions just before serving. Serve hot while the noodles are silky, the shrimp are tender, and the vegetables still have a fresh snap.
Pro Tips
- Have every ingredient prepped before heating the skillet because stir-fry moves fast.
- Use high heat so the beef browns instead of steaming.
- Pat the shrimp dry before cooking to help them sear quickly.
- Do not overcook the shrimp; loose “C” shape means tender, tight “O” shape means overdone.
- Drain the noodles well so the sauce stays glossy instead of watery.
- Whisk the cornstarch fully into the sauce before adding it to the skillet.
- Toss with tongs or two spoons so the noodles get coated evenly.
- For a creamy shrimp pasta option, try Marry Me Shrimp Pasta Skillet.
Variations
- Spicy Surf and Turf Lo Mein: Add a pinch of crushed red pepper flakes or chili garlic sauce to the sauce.
- Extra veggie lo mein: Add mushrooms, shredded carrots, or broccoli florets with the snap peas.
- Garlic-forward version: Add one extra minced garlic clove for deeper savory flavor.
- Seafood-style skillet: Lean into the shrimp and serve this beside Shrimp and Crab Crescent Bombs.
- Saucier noodles: Whisk the sauce especially well and toss over medium heat just until glossy.
What to Serve With It
- Steamed jasmine rice for extra comfort
- Cucumber salad with rice vinegar
- Roasted broccoli or green beans
- Sesame cabbage slaw
- Chili crisp on the side
- Steamed edamame
- Pan-seared dumplings
- Fresh orange slices for a bright finish
- For a bigger seafood spread, pair it with Cajun Seafood Boil with Garlic Butter Sauce.
Storage
Store leftover Surf and Turf Lo Mein Skillet in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat with a small splash of water to loosen the noodles. Toss until hot and glossy again.
The microwave works for speed, but use short intervals and stir between each one so the shrimp do not become tough.
Freezing is not ideal because cooked shrimp and noodles can turn soft after thawing.
Troubleshooting
- Shrimp are rubbery: They cooked too long. Pull them from the heat as soon as they turn pink and opaque.
- Beef is tough: The skillet may not have been hot enough, or the beef pieces cooked too long. Sear quickly over high heat.
- Noodles are clumpy: They may have sat too long after draining. Toss them into the skillet promptly with the sauce.
- Sauce is watery: The noodles may not have been drained well, or the cornstarch was not fully whisked into the sauce.
- Vegetables are soft: Stir-fry them briefly and keep them crisp at the center.
- Sauce tastes too salty: Add more noodles or vegetables if available to balance the seasoning.
FAQs
Can I use frozen shrimp?
Yes. Thaw the shrimp completely, pat them dry, then cook just until pink and opaque.
How do I know when the shrimp are done?
Shrimp are done when they turn pink, opaque, and curl into a loose “C” shape. If they curl tightly into an “O,” they may be overcooked.
Can I make Surf and Turf Lo Mein Skillet ahead of time?
It tastes best fresh, but you can prep the vegetables, sauce, shrimp, and beef ahead so cooking goes quickly.
Can I use a wok instead of a skillet?
Yes. A wok works beautifully because it gives you high heat and plenty of room for tossing.
What if I do not have oyster sauce?
Use the recipe as written when possible because oyster sauce adds deep savory flavor. If needed, use a little extra hoisin and soy sauce, but the flavor will be sweeter and less rich.
Can I add more vegetables?
Yes. Keep them quick-cooking or cut them small so they stay crisp and do not slow down the stir-fry.
Why is my sauce not glossy?
The cornstarch may not have been fully mixed, or the sauce may not have heated long enough. Toss everything over heat until the sauce lightly thickens.
Is this good for meal prep?
Yes, especially for lunches. Reheat gently and avoid overheating the shrimp.
Conclusion
Surf and Turf Lo Mein Skillet is a quick, glossy, takeout-style dinner with tender sirloin, juicy shrimp, crisp vegetables, and silky noodles in every forkful. Serve it hot, add your favorite side, and save this one for the nights when you want big flavor without a sink full of dishes.
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Surf and Turf Lo Mein Skillet
Equipment
- large skillet or wok
- large pot
- colander
- small bowl
- whisk
- tongs or two spoons
Ingredients
- 8 oz lo mein noodles
- 8 oz beef sirloin, cut into bite-sized pieces
- 12 large shrimp, peeled and deveined
- 1 cup snap peas
- 1 red bell pepper, sliced
- 3 green onions, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
Instructions
- Prepare the Noodles
Boil the lo mein noodles according to the package directions until tender with a slight bite. Drain well and set them aside so they are ready to catch the sauce.
Cue: The noodles should be flexible and tender, not mushy. - Sear the Proteins
Heat the vegetable oil in a large skillet or wok over high heat. Add the sirloin and sear until browned, then transfer it to a plate. Add the shrimp to the same pan and cook just until pink and tender.
Cue: The shrimp should be pink, opaque, and curled into a loose “C.” Remove them before they curl tightly. - Stir-Fry the Vegetables
Add the garlic, snap peas, and red bell pepper to the hot skillet. Stir-fry until the vegetables are bright, fragrant, and still crisp at the center.
Cue: The snap peas should look vivid green and still have a fresh snap. - Gloss with Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch until smooth. Return the beef to the skillet, add the noodles and shrimp, then pour in the sauce and toss until everything is evenly coated and glossy.
Cue: The sauce should lightly thicken and coat the noodles instead of pooling at the bottom. - Finish Fresh
Fold in the chopped green onions just before serving. Serve hot while the noodles are silky, the shrimp are tender, and the vegetables still have a fresh snap.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
