Easy Steak and Shrimp Stir Fry

This Steak and Shrimp Stir Fry is the ultimate surf and turf, ready in under 30 minutes. It combines tender, juicy strips of steak and plump, succulent shrimp with crisp-tender vegetables, all tossed in a rich and savory stir-fry sauce. It’s a restaurant-quality meal that’s surprisingly easy to make on a busy weeknight.

Why choose between steak or shrimp when you can have both? This recipe is all about high-heat, fast cooking that locks in flavor and texture. The homemade sauce is the perfect blend of savory, sweet, and tangy, coating every single ingredient. It’s a complete, satisfying meal that will impress everyone at the dinner table.

this recipe

Why You’ll Love This Recipe

• Quick & Easy: This entire meal comes together in less than 30 minutes, making it perfect for weeknights.
• Restaurant-Quality: Get all the flavor of your favorite takeout spot right in your own kitchen.
• Customizable: Easily swap in your favorite vegetables based on what you have on hand.
• Surf & Turf Delight: The combination of tender steak and shrimp feels incredibly indulgent and satisfying.

Ingredients

For the Stir Fry:

• 1 lb Sirloin or Flank Steak, thinly sliced against the grain
• 1 lb Large Shrimp, peeled and deveined
• 1 Head of Broccoli, cut into florets
• 1 Red Bell Pepper, sliced
• 1 cup Snap Peas
• 4 cloves Garlic, minced
• 1 tablespoon Fresh Ginger, grated
• 3 tablespoons Vegetable or Avocado Oil, divided
• Optional: Sliced green onions and sesame seeds, for garnish

For the Stir Fry Sauce:

• 1/2 cup Low-Sodium Soy Sauce
• 1/4 cup Beef or Chicken Broth
• 2 tablespoons Honey or Maple Syrup
• 1 tablespoon Rice Vinegar
• 1 tablespoon Toasted Sesame Oil
• 1 tablespoon Cornstarch

Step-by-Step Instructions

1. Prep the Sauce: In a small bowl, whisk together all the ingredients for the stir-fry sauce: soy sauce, broth, honey, rice vinegar, sesame oil, and cornstarch. Set aside.
2. Cook the Steak: Pat the steak slices dry. Heat 1 tablespoon of oil in a large skillet or wok over high heat until shimmering. Add the steak in a single layer (work in batches if needed) and cook for 1-2 minutes per side, until browned. Remove the steak from the wok and set aside.
3. Cook the Shrimp: Add another tablespoon of oil to the wok. Add the shrimp and cook for 1-2 minutes, until they are pink and opaque. Remove the shrimp and set aside with the steak.
4. Stir-Fry Vegetables: Add the final tablespoon of oil to the wok. Add the broccoli, bell pepper, and snap peas. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender. Add the minced garlic and grated ginger and cook for another 30 seconds until fragrant.
5. Combine Everything: Return the steak and shrimp to the wok with the vegetables. Whisk the sauce again, then pour it over everything. Cook, stirring constantly, for 1-2 minutes until the sauce has thickened and coats all the ingredients.
6. Serve: Remove from heat and serve immediately over rice or noodles, garnished with green onions and sesame seeds.

Tips & Variations

• Pro Tip: For the most tender steak, slice it very thinly against the grain. Partially freezing the steak for 20-30 minutes makes it much easier to slice.
• Vegetable Swaps: Feel free to use other quick-cooking vegetables like sliced mushrooms, carrots, bok choy, or asparagus.
• Make it Spicy: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a kick of heat.
• No Steak? No Problem: This recipe works great with just shrimp, or you can substitute the steak with thinly sliced chicken breast.

Frequently Asked Questions (FAQ)

• What is the best cut of steak for stir-fry?
  • Flank steak, sirloin, and skirt steak are all excellent choices. They are flavorful and become tender when sliced thinly and cooked quickly over high heat.
• How do I keep my vegetables from getting soggy?
  • The key is high heat and not overcrowding the pan. Cook in batches if necessary. The goal is to sear the vegetables quickly so they become tender on the inside but remain crisp on the outside.
• Can I make the sauce ahead of time?
  • Yes, the stir-fry sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.

Serving Suggestions

• Serve this steak and shrimp stir fry hot over a bed of fluffy white or brown rice to soak up the delicious sauce. It’s also fantastic served with lo mein noodles or quinoa for a healthier option.

Abby

Steak and Shrimp Stir Fry

This Steak and Shrimp Stir Fry is loaded with protein (55g per serving!), packed with bold flavors, and ready in under 30 minutes. Juicy flank steak and shrimp are seared to perfection, then tossed with broccoli, coconut aminos, rice, and Dijon mustard for a quick and satisfying dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 5 servings

Course: Main Course

Cuisine: American, Chinese

Calories: 476

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs flank steak, sliced against the grain
• 1 lb medium shrimp, raw, peeled, deveined, tail off (frozen ok)
• 1 package (8.5 oz) Ben’s Original Jasmine Ready Rice
• 1 teaspoon olive oil
• 1/3 cup (95 g) coconut aminos
• 1 tablespoon Dijon mustard
• 1 package (12 oz) stir-fry broccoli
• 3 green onions, chopped
• 1/2 cup (140 g) coconut aminos (for marinade)
• 1 tablespoon toasted sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 lime, juiced

Equipment

• Large skillet or wok
• Mixing bowl
• Microwave-safe bowl
• Zip-top bag (for marinating)

Method

 

1. Slice flank steak against the grain. In a resealable bag, combine coconut aminos, sesame oil, lime juice, ginger, and garlic powder. Add steak, coat well, and marinate at least 4 hours or overnight in the fridge.
2. Defrost shrimp in a bowl of warm (not hot) water, refreshing the water if needed, until thawed. Drain and set aside.
3. Heat olive oil in a skillet over medium-high heat. Sear steak strips for 3 minutes per side until browned but not overcooked. Remove from pan, leaving juices in the pan.
4. Add shrimp directly into the skillet juices. Cook until pink and opaque, then remove and set aside with steak.
5. Steam broccoli in the microwave in a bowl of water for 3–5 minutes until tender-crisp. Drain and add to the skillet with coconut aminos and Dijon mustard. Simmer briefly.
6. Cook rice according to package directions. Add rice to the skillet with broccoli, mixing well.
7. Return steak and shrimp to the skillet. Toss everything together, top with green onions, and cook for 1–2 minutes until heated through. Garnish with sesame seeds or chili flakes if desired.

Notes

• Always use raw shrimp—cooked shrimp will turn tough.
• You will have extra sauce; recipe nutrition reflects this.
• Marinate steak in the morning for maximum flavor at dinnertime.
• Garnish with sesame seeds, chili flakes, or extra green onions.
• Nutritional information is approximate and may vary with substitutions.