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.

Prep Time 20

Cook Time 15

Total Time 35

Servings Servings

Ingredients

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:

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

Equipment

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