Description
A quick and delicious Steak and Shrimp Stir Fry with tender steak, juicy shrimp, and colorful vegetables in a savory sauce. Perfect for busy weeknights.
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)
Instructions
- Slice steak across the grain. Season with salt, pepper, and cornstarch. Pat shrimp dry and season lightly.
- Heat 1 tbsp oil in a large skillet or wok over high heat. Sear steak strips for ~2–3 min per side until browned but still pink inside. Remove and set aside.
- In the same pan, add the remaining oil. Cook shrimp 2–3 min per side until pink and opaque. Remove and combine with steak.
- Add garlic and ginger to the pan; stir quickly. Add bell pepper, broccoli, and carrot. Stir-fry 4–5 min until crisp-tender.
- Stir soy sauce and ¼ cup water (optional) to the pan. Simmer, scraping up meat juices.
- Return steak and shrimp to the pan. Toss to coat in sauce. Cook 1–2 min to reheat the protein and thicken sauce.
- Sprinkle chopped green onions and sesame seeds over the top. Serve with rice or noodles if desired.
Notes
- This recipe can be made gluten-free by using coconut aminos instead of soy sauce.
- For added heat, incorporate chili paste or red pepper flakes.
- Vegetables like snap peas, mushrooms, or zucchini can be substituted for the ones listed.
- Leftovers last for up to 3–4 days in the fridge and can be reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 170mg
