There’s something about surf and turf that just feels like a treat. But when you take those rich, savory flavors and toss them into a high-heat stir-fry with sweet teriyaki sauce and fresh, colorful veggies? You get the perfect weeknight dinner that’s equal parts comfort and clean.
This Teriyaki Surf and Turf Stir-Fry is quick to make, packed with protein, and totally customizable. Whether you’re serving it over fluffy white rice or keeping it low-carb with cauliflower rice or noodles, it delivers big flavor in just about 25 minutes.
I love making this when I’m craving takeout but want something a little fresher—and a whole lot faster.
Why This Stir-Fry Works
- Surf and turf combo hits all the right notes: The beef gives it richness, while the shrimp keeps it light and sweet.
- Teriyaki brings balance: Sweet, salty, and a little sticky—it pulls the whole dish together.
- Quick-cooking, one-pan meal: Done in under 30 minutes, with easy cleanup.
- Loaded with color and texture: Crisp-tender veggies and a glossy sauce make it a complete meal in one bowl.
- Perfect for weeknight or weekend: Feels special without being high-maintenance.
Ingredients You’ll Need
(Serves 4 | Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins)
- 8 oz beef sirloin, thinly sliced (against the grain)
- 8 oz large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- ½ cup teriyaki sauce (store-bought or homemade)
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- Salt and pepper, to taste
- Cooked rice or rice noodles, for serving
How I Make It (Step-by-Step)
Step 1: Marinate the Surf and Turf
In a bowl, I combine the thinly sliced beef, shrimp, and teriyaki sauce. I let it sit for 15–30 minutes while I prep the veggies and get the rice cooking. The marinade gives both proteins a head start on flavor.
Tip: If you have time, marinate the beef and shrimp separately. The shrimp soaks up flavor quicker, while the beef benefits from a longer bath.
Step 2: Heat the Wok
I heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it’s shimmering hot. Stir-fries move fast, so I make sure everything’s prepped and ready before the oil hits the pan.
Step 3: Cook the Beef and Shrimp
Using tongs, I lift the shrimp and beef from the marinade (reserving the extra liquid), and stir-fry them in the hot wok for about 3–4 minutes until the shrimp are pink and the beef is browned.
I remove them from the pan and set them aside to avoid overcooking while I do the veggies.
Step 4: Stir-Fry the Vegetables
Into the same pan, I toss the sliced bell peppers and broccoli. I stir-fry for 3–4 minutes until just tender-crisp—still vibrant, with a little bite.
If I want a saucier finish, I’ll add the reserved marinade here and cook for another 1–2 minutes until it thickens slightly.
Step 5: Combine and Serve
I return the cooked shrimp and beef to the wok and toss everything together. A quick taste test, and I season with salt and pepper if needed.
Then it’s ready to go—served hot over a bowl of steamed rice, noodles, or even cauliflower rice if I’m keeping it lighter.
What to Serve It With
This stir-fry is a full meal in itself, but I’ll sometimes add:
- Steamed jasmine or basmati rice
- Fried rice or garlic noodles
- Asian slaw or cucumber salad
- Scallions, sesame seeds, or chili flakes for garnish
- A squeeze of lime or drizzle of sriracha to kick it up a notch
Variations to Try
- Add mushrooms or snap peas for more veggie variety
- Use chicken or tofu if you’re not into shrimp
- Make it spicy with chili garlic sauce or red pepper flakes in the marinade
- Swap teriyaki for Korean BBQ sauce or hoisin for a different flavor twist
- Top with crushed peanuts or cashews for a bit of crunch
FAQs From My Kitchen to Yours
Q: Can I use frozen shrimp?
A: Absolutely—just thaw them first and pat dry before marinating so they sear instead of steam.
Q: What if I don’t have a wok?
A: A large skillet or sauté pan works just fine. Just make sure it’s hot and avoid crowding the pan.
Q: Can I meal prep this?
A: Yes! Cook everything and store in portions. It reheats beautifully in a pan or microwave.
Q: Is homemade teriyaki sauce worth it?
A: If you have the time—yes! Just mix soy sauce, brown sugar, garlic, ginger, and a splash of vinegar. Thicken with cornstarch if needed.
Final Thoughts
This Teriyaki Surf and Turf Stir-Fry is one of those lightning-fast dinners that feels like something special but comes together with barely any cleanup. The combination of juicy steak, tender shrimp, and crisp veggies in that sweet-savory sauce hits every craving I’ve got—and it’s as good over rice on a Tuesday as it is served with chopsticks on a Saturday night.
Simple, satisfying, and full of flavor—this stir-fry is a keeper. Try it once, and it just might take over your weeknight dinner game.
