Go Back

Steak and Shrimp Teriyaki Noodles

Surf and turf lovers, this dish brings together tender steak and succulent shrimp in a mouthwatering homemade teriyaki sauce. Colorful vegetables and noodles perfectly absorb the sauce, creating a restaurant-quality meal that’s as impressive as it is easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the protein:
  • 8 oz steak sirloin or flank thinly sliced against the grain
  • 8 oz raw shrimp peeled and deveined
  • 1 tablespoon cornstarch for shrimp coating (optional, for better sear)
For the noodles and vegetables:
  • 8 oz lo mein noodles or spaghetti
  • 1 cup broccoli florets
  • 1 red bell pepper thinly sliced
  • 1 cup snap peas or sugar snap peas
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 2 green onions sliced (for garnish)
For the teriyaki sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1/2 cup water
For cooking and finishing:
  • 2 tablespoons neutral oil (vegetable or avocado)
  • 1 teaspoon sesame oil optional but recommended
  • black pepper to taste
  • sesame seeds for garnish (optional)

Equipment

  • Large pot
  • Large skillet or wok

Method
 

  1. Cook 8 oz of lo mein noodles (or spaghetti) in a large pot of salted boiling water according to the package directions until just tender. Drain and set aside.
  2. Meanwhile, in a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1/2 cup water until smooth. Set aside.
  3. If using the optional cornstarch coating for the shrimp, lightly dust 8 oz of peeled and deveined shrimp with 1 tablespoon cornstarch.
  4. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until they turn pink and just cooked through, about 2 minutes per side. Remove the shrimp from the pan and set aside.
  5. In the same pan, add another tablespoon of neutral oil and then add 8 oz of thinly sliced steak. Cook until the steak is just browned on the outside but still slightly pink in the center. Transfer the steak to the plate with the shrimp.
  6. Using the remaining pan juices, add 3 minced garlic cloves and 1 teaspoon grated ginger. Stir-fry for about 30 seconds until fragrant.
  7. Add 1 cup broccoli florets, 1 thinly sliced red bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  8. Pour in the prepared teriyaki sauce and bring to a simmer, allowing it to thicken slightly.
  9. Return the cooked noodles, steak, and shrimp to the pan. Toss gently to ensure everything is evenly coated with the glossy sauce.
  10. Finish the dish with a drizzle of 1 teaspoon sesame oil, a sprinkle of sliced green onions, and sesame seeds if desired. Season with black pepper to taste before serving.

Notes

This surf and turf teriyaki noodle dish is highly versatile—you can swap proteins or vegetables based on what you have on hand. The homemade teriyaki sauce ties everything together with a delightful balance of sweet and savory flavors. Perfect for a weeknight dinner, it also makes great leftovers that reheat beautifully.