Surf and Turf Chow Mein

Some meals have amazing flavour, look amazing and smell irristiable without demanding hours in the kitchen. Surf and Turf Chow Mein is one of those dishes. It combines tender slices of beef with juicy, succulent large shrimp, all served alongside soft chow mein noodles coated in a rich, savoury sauce. Every forkful offers a wonderful balance of flavours and textures. It is a meal that looks impressive, tastes even better, and always disappears quickly around the dinner table.

I have always enjoyed experimenting with Chinese-inspired cooking at home. There is something satisfying about taking simple ingredients and transforming them into a colourful stir-fry packed with flavour. This dish has become one of my favourite combinations because it brings together two fantastic proteins that complement each other perfectly. The beef adds richness and depth, while the shrimp contribute a light sweetness that lifts the entire meal.

The noodles play an equally important role. Soft chow mein noodles soak up the delicious sauce, making every bite full of flavour. They provide the comforting base that ties everything together without overpowering the beef or the shrimp. A good chow mein should never feel dry, and the light sauce ensures that each strand remains silky and satisfying.

The vegetables deserve plenty of credit too. They are not there to dominate the plate but instead provide gentle crunch, freshness, and colour. I like using a modest selection of oriental vegetables that add texture without changing the identity of the dish. Crisp beansprouts, sliced spring onions, shredded cabbage, thin strips of carrot, and perhaps a few slices of pepper all contribute something different. They keep the meal feeling fresh while allowing the beef and shrimp to remain the stars of the show.

One of the great pleasures of cooking Chinese-style food at home is how quickly everything comes together. Once the preparation is complete, the cooking itself is wonderfully fast. Every ingredient spends just enough time in the pan to develop flavour while keeping its own character. The beef stays tender, the shrimp remain plump and juicy, and the vegetables retain their pleasant bite. It is a style of cooking that rewards organisation and confidence, and it becomes more enjoyable every time you make it.

The sauce is what brings every element together into one complete dish. Rather than overwhelming the ingredients, it gently coats the noodles, beef, shrimp, and vegetables, allowing each ingredient to shine while adding a savoury richness throughout the meal. As the noodles absorb some of the sauce, they become even more delicious, ensuring there is flavour in every mouthful from beginning to end.

I often find myself making this dish when I want something that feels a little more indulgent than an ordinary weeknight dinner. It has the appearance of something you might order from your favourite Chinese restaurant, yet it still carries the comforting touch that only home cooking can provide. Preparing it yourself also means you can adjust the balance of ingredients to suit your own preferences. Fancy a little more beef? Add another handful. Prefer extra shrimp? They fit beautifully into the dish without upsetting the balance.

Surf and Turf Chow Mein is also an excellent choice when entertaining friends or family. It looks colourful and generous when served straight from the wok, with the glossy noodles wrapped around the beef and shrimp. A scattering of freshly sliced spring onions on top adds a final burst of freshness that makes the finished dish even more inviting. It is one of those meals that encourages everyone to help themselves and enjoy a relaxed meal together.

Another reason I keep returning to this recipe idea is its wonderful contrast of flavours. The savoury richness of the beef meets the naturally sweet shrimp, while the vegetables provide freshness and the noodles deliver comforting substance. Every ingredient has its own role, yet nothing feels out of place. That balance is one of the reasons Chinese-inspired cooking has remained so popular around the world.

The aroma during cooking is another highlight. As the beef begins to brown, the shrimp cook through, and the sauce bubbles around the noodles perfectly. The kitchen quickly fills with an irresistible fragrance. It is the sort of smell that draws everyone into the room to ask when dinner will be ready.

Surf and Turf Chow Mein proves that simple ingredients can produce an unforgettable meal when they work in harmony. It is colourful, comforting and packed with satisfying flavour without feeling heavy. Whether you are looking to expand your collection of homemade Chinese-inspired dishes or simply want a dependable meal that always impresses, this stir-fry is a wonderful choice. It celebrates the best of both land and sea while delivering everything that makes chow mein such a timeless favourite.

Surf and Turf Chow Mein

Surf and Turf Chow Mein combines tender beef, juicy shrimp, soft noodles, and crisp oriental vegetables in one satisfying meal. The rich savoury sauce coats every ingredient, creating a perfect balance of flavours and textures. It is a quick, colourful, and impressive Chinese-inspired dinner that is ideal for both family meals and casual entertaining.

4.93 from 28 votes

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Course: Main Dish

Cuisine: Chinese

Keyword: Bean Sprouts, Beef, Chicken Stock, Noodles, Shrimp, Soy Sauce, Surf and Turf Chow Mein, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Servings

Calories: 417kcal

Equipment

• Large wok or deep frying pan
• Sharp Knife
• Chopping Board
• mixing bowls
• Whisk
• wooden spoon or wok spatula
• Measuring spoons
• Measuring jug

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

Beef and Shrimp Ingredients:

• ▢ 300 g beef rump or sirloin steak thinly sliced
• ▢ 250 g raw shrimp large peeled and deveined
• ▢ 1 tbsp vegetable oil
• ▢ 1 tsp sesame oil
• ▢ ½ tsp white pepper

Chow Mein Ingredients:

• ▢ 300 g noodles soft chow mein
• ▢ 1 small carrot cut into thin matchsticks
• ▢ 100 g beansprouts
• ▢ 100 g white cabbage shredded Chinese leaf
• ▢ 4 medium spring onions sliced
• ▢ ½ large red bell pepper thinly sliced
• ▢ 2 cloves garlic finely chopped
• ▢ 1 tsp fresh ginger grated
• ▢ 2 tbsp vegetable oil

Sauce Ingredients:

• ▢ 4 tbsp light soy sauce
• ▢ 2 tbsp oyster sauce
• ▢ 1 tbsp dark soy sauce
• ▢ 1 tbsp hoisin sauce
• ▢ 1 tbsp rice vinegar
• ▢ 1 tsp sesame oil
• ▢ 1 tsp brown sugar
• ▢ 100 ml chicken stock
• ▢ 2 tsp cornflour
• ▢ 1 tbsp cold water

Garnish Ingredients:

• ▢ spring onions Extra sliced
• ▢ Sesame seeds

Instructions

• Slice the beef into thin strips across the grain. Pat the shrimp dry with kitchen paper. Season both with the white pepper.
  300 g beef rump, ½ tsp white pepper, 250 g raw shrimp
• Mix the light soy sauce, oyster sauce, dark soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar and chicken stock in a jug.
  4 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp brown sugar, 100 ml chicken stock
• Stir the cornflour with the cold water in a small bowl until smooth. Add it to the sauce mixture and whisk well.
  2 tsp cornflour, 1 tbsp cold water
• Prepare all the vegetables before heating the wok. Stir-frying moves quickly, so everything should be ready to use.
• Heat one tablespoon of vegetable oil in a hot wok. Add the beef and stir-fry for 2 to 3 minutes until browned but still tender. Remove the beef and set aside.
  1 tbsp vegetable oil
• Add the remaining vegetable oil. Cook the shrimp for about 2 minutes, turning once, until pink and just cooked through. Remove and place with the beef.
  2 tbsp vegetable oil
• Add the garlic and ginger to the wok. Stir-fry for 30 seconds until fragrant.
  2 cloves garlic, 1 tsp fresh ginger
• Add the carrot, cabbage and bell pepper. Stir-fry for 2 to 3 minutes until they begin to soften while keeping a slight crunch.
  1 small carrot, 100 g white cabbage, ½ large red bell pepper
• Add the beansprouts and spring onions. Cook for another minute.
  100 g beansprouts, 4 medium spring onions
• Add the soft chow mein noodles to the wok. Toss them gently with the vegetables until evenly mixed.
  300 g noodles
• Return the beef and shrimp to the wok.
• Pour in the prepared sauce. Toss everything together for 2 to 3 minutes until the sauce thickens slightly and coats every ingredient.
• Drizzle over the sesame oil and give the chow mein one final toss.
  1 tsp sesame oil
• Divide between four warm bowls. Garnish with extra spring onions and a sprinkle of sesame seeds if using.
  spring onions, Sesame seeds

Notes

 

Serving Suggestions:

Serve immediately while the noodles are hot and glossy. A side of prawn crackers, vegetable spring rolls, or steamed pak choi makes an excellent accompaniment. For extra heat, offer chilli oil or sliced fresh chillies at the table.

Tips:

Slice the beef as thinly as possible for maximum tenderness.

Do not overcook the shrimp, as they can quickly become rubbery.

Keep the wok very hot to achieve the best stir-fry flavour.

Have every ingredient prepared before you begin cooking.

Add a pinch of chilli flakes or a little chilli oil if you enjoy a spicier dish.

Leftovers can be refrigerated for up to two days and reheated quickly in a hot pan.

Nutrition

Calories: 417kcal | Carbohydrates: 71g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1873mg | Potassium: 540mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3023IU | Vitamin C: 43mg | Calcium: 93mg | Iron: 2mg