I bring together tender strips of marinated flank steak and juicy shrimp, stir‑fried with crisp veggies and a savory sauce, all served over fragrant jasmine rice for a satisfying weeknight dinner. Steak and Shrimp Stir Fry

Why You’ll Love This Recipe

I love how quickly it comes together—under 30 minutes from prep to plate—and the combo of steak and shrimp adds a protein-packed punch. The marinade tenderizes the steak and flavors everything, and it’s versatile: I can swap coconut aminos or soy sauce, change veggies, or scale it for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 lb flank steak, sliced against the grain
1 lb raw, peeled & deveined shrimp (tail-off)
1 package frozen stir‑fry broccoli mix (~12 oz)
1 package jasmine rice (ready‑rice or cook fresh)
1 tsp olive oil (for cooking)
⅓ cup coconut aminos (or soy sauce)
1 Tbsp Dijon mustard
3 green onions, chopped

Steak marinade:

½ cup coconut aminos (or soy sauce)
1 Tbsp toasted sesame oil
1 tsp ground ginger
1 tsp garlic powder
1 lime, juiced

directions

Combine sliced flank steak and marinade ingredients in a resealable bag; refrigerate at least 4 hours (or overnight).
Defrost shrimp in warm water while the steak marinates.
Heat olive oil in a skillet over medium-high. Sear steak strips ~3 min per side until browned (not fully cooked). Remove and set aside.
Add shrimp to pan juices; cook until pink and opaque (~2–3 min), then remove and set aside.
Steam or lightly cook stir‑fry veggie mix until just tender (3–5 min).
Return veggies to pan; add ⅓ cup coconut aminos and 1 Tbsp Dijon mustard. Simmer.
Stir in cooked rice, then add steak and shrimp back to the pan. Mix and heat through.
Garnish with green onions, sesame seeds, and optional chili flakes or extra Dijon. Serve immediately or portion for meal prep.

Servings and timing

Servings: 5
Prep time: 10 min (plus 4 h marinating)
Cook time: 15 min
Total time: ~4 h 25 min (mostly hands-off)

Variations

Swap flank steak for sirloin, skirt, ribeye, or NY strip.
Use soy sauce instead of coconut aminos (for gluten-free consider tamari).
Swap Dijon with teriyaki, hoisin, or sweet chili sauce for different flavor profiles.
Replace jasmine rice with riced cauliflower to cut carbs.
Add other veggies: bell peppers, snap peas, onions, mushrooms.

storage/reheating

I store leftovers in airtight containers for up to 4 days in the fridge. To reheat, I microwave or warm in a skillet–just add a splash of water or broth to prevent drying. It reheats beautifully and even tastes great cold if I’m on the go.

FAQs

Can I prepare steak and shrimp ahead of time?

I often do—steak can marinate in the morning, and I prep everything so cooking is quick when I’m ready. The finished dish reheats well and makes for excellent meal prep leftovers.

Do I need to marinate the steak?

Definitely—I’ve found the marinade (with citrus, ginger, garlic, sesame oil) tenderizes the flank steak and brings out deep flavor. Skipping it means I miss that juicy, flavorful edge.

What if I don’t have Dijon mustard?

I use Dijon for a tangy note, but teriyaki or even a spicy chili-garlic would be delicious alternatives. Adjust to taste—no Dijon isn’t a hill to die on.

How do I avoid overcooking shrimp?

I add shrimp after the steak juices, cooking each side just until pink and firm—usually 2–3 minutes total. They’ll cook more when combined later, so watch them closely.

Can I use pre-cooked rice?

Absolutely—I use ready‑rice or leftover steamed jasmine rice. If reheating, add a little moisture to prevent dryness.

Conclusion

This steak and shrimp stir fry is one of those dishes I go back to again and again—it’s fast, flexible, and full of flavor. With simple swaps and easy prep, it suits both busy weeknights and meal-prep Sundays. I hope it becomes a favorite in your kitchen too!