Name: Steak and Shrimp Stir Fry: A Quick and Delicious Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb flank steak; 1 lb shrimp (peeled and deveined); 1 bell pepper, sliced; 1 cup broccoli florets; 1 carrot, thinly sliced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 green onions, chopped + extra for garnish; 2 tbsp soy sauce (or coconut aminos for gluten-free); 1 tbsp cornstarch; Salt and pepper, to taste; 2 tbsp vegetable oil; 1 tbsp sesame seeds (optional garnish)

I love how this Steak and Shrimp Stir Fry brings together juicy shrimp, tender steak, and crisp veggies in a savory sauce—all ready in about 35 minutes! It’s gluten-free, full of protein, and packed with flavor.

Steak and Shrimp Stir Fry: A Quick and Delicious Recipe

Why You’ll Love This Recipe

I find this dish is perfect for busy weeknights—it’s fast, flavorful, and feels special without being complicated. The combo of steak and shrimp gives it a protein punch, and I always appreciate the colorful vegetables and simple, savory sauce.

ingredients

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

1 lb flank steak
1 lb shrimp (peeled and deveined)
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, thinly sliced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 green onions, chopped + extra for garnish
2 tbsp soy sauce (or coconut aminos for gluten-free)
1 tbsp cornstarch
Salt and pepper, to taste
2 tbsp vegetable oil
1 tbsp sesame seeds (optional garnish)

directions

Prep the steak & shrimp
I slice the steak across the grain and season it with salt, pepper, and cornstarch. Then I pat the shrimp dry and season them lightly.
Cook the steak
I heat 1 tbsp oil in a large skillet or wok over high heat and sear the steak strips for about 2–3 minutes per side until browned but still pink inside. I remove and set them aside.
Cook the shrimp
Using the same pan, I add the remaining oil and cook the shrimp for 2–3 minutes per side until they’re pink and opaque. Then I combine them with the steak.
Sauté aromatics & veggies
I add garlic and ginger to the pan and stir quickly. Then I add the bell pepper, broccoli, and carrot and stir-fry for 4–5 minutes until they’re crisp-tender.
Make the sauce
I stir soy sauce and a splash of water into the pan and let it simmer while scraping up the browned bits.
Combine everything
I return the steak and shrimp to the pan and toss everything to coat in the sauce. I let it cook for another 1–2 minutes to reheat and thicken the sauce.
Finish & serve
I sprinkle chopped green onions and sesame seeds on top and serve it with rice or noodles if desired.

Servings and timing

This recipe yields 2 generous servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

I sometimes swap flank steak for sirloin or ribeye.
Coconut aminos work well instead of soy sauce for a gluten-free version.
I like adding different veggies like snap peas, mushrooms, or zucchini.
For a spicier kick, I add chili paste or red pepper flakes.
Serving it over rice noodles or cauliflower rice makes a great twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, I do it gently in a pan over medium heat with a little water to keep everything moist. It also works great for meal prep.

FAQs

What’s the best way to make the steak tender?

I slice it thinly against the grain and cook it quickly on high heat to keep it juicy.

Can I use frozen shrimp?

Yes, I just thaw them fully in cold water, drain well, and pat dry before cooking.

Is this recipe gluten-free?

Yes, if I use coconut aminos or gluten-free tamari instead of regular soy sauce.

Can I prep this recipe ahead of time?

Definitely. I often chop everything ahead of time and cook it fresh when I’m ready to eat.

Can I add noodles to this dish?

Absolutely. I like tossing in cooked rice noodles or serving it over jasmine or brown rice.

Conclusion

I truly enjoy how this Steak and Shrimp Stir Fry is quick, colorful, and satisfying. It feels indulgent without a lot of effort. Whether I’m cooking for two or prepping lunch for the week, this dish never disappoints.