Description
Tender strips of marinated flank steak and juicy shrimp stir-fried with crisp veggies and savory sauce, served over fragrant jasmine rice for a quick, protein-packed dinner.
Ingredients
- 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
Instructions
- 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.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Swap Dijon mustard for teriyaki, hoisin, or sweet chili sauce for a different flavor profile.
- Replace jasmine rice with riced cauliflower for a low-carb version.
- Add other vegetables like bell peppers, snap peas, onions, or mushrooms for variety.
- Store leftovers in airtight containers for up to 4 days in the fridge. Reheat in the microwave or skillet with a splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg
