Steak Shrimp Stir Fry

This steak and shrimp stir fry is my answer to fast weeknight dinners that still feel special You get juicy steak slices and plump shrimp combined with crisp-tender veggies in a glossy savory sauce that clings to every bite

Ingredients

• Flank steak: Select a piece that is bright red with little connective tissue for tenderness and slice it thinly against the grain for the best chew
• Shrimp: Look for fresh or properly thawed deveined shrimp with a firm texture and sweet smell avoid any with a fishy odor
• Soy sauce: Use a good quality low sodium soy sauce for depth in your marinade and sauce
• Cornstarch: This helps create a silky sauce that coats every piece of protein and veg
• Vegetable oil: Choose a high smoke point oil like canola or grapeseed to handle stir fry heat
• Bell pepper: Go for firm glossy peppers in any color for both crunch and sweetness
• Broccoli florets: Pick compact and vibrantly green florets if possible for best flavor and crunch
• Carrot: Choose carrots that are smooth and deep orange they should snap when bent
• Garlic cloves: Fresh and plump cloves will give the punchiest flavor
• Ginger: Young ginger has thin skin and a juicy bite choose this for cleanest taste
• Green onions: Bright and perky green tops are perfect for chopping and scattering on top
• Salt and pepper: Always season to taste after tasting the finished stir fry
• Sesame seeds: Lightly toasted ones are best for nutty garnish if you have them

Step-by-Step Instructions

Marinate the Steak and Shrimp:

In a roomy bowl mix soy sauce and cornstarch until smooth Add sliced flank steak and shrimp toss until coated and let this stand for fifteen to twenty minutes to soak in flavor and tenderize

Cook the Steak:

Heat one tablespoon vegetable oil in a very hot skillet or wok Add the marinated steak in a single layer Cook undisturbed for around two to three minutes until browned on one side Flip and just finish on the other side Remove steak to a plate so it does not overcook

Cook the Shrimp:

Add another tablespoon of oil to the same pan if the surface looks dry Toss in the marinated shrimp Arrange them in a single layer for even cooking Leave them for about two to three minutes until they turn opaque and curl up Scoot them out onto the plate with the steak

Stir Fry the Vegetables:

Add bell pepper broccoli and carrot to the hot pan Keep the veggies moving constantly for three to four minutes until they are just starting to soften but still vivid in color Add the garlic and ginger and stir fry for another minute letting the aromatics bloom

Combine and Serve:

Return both steak and shrimp to the skillet Toss with the veggies over heat for one minute so the flavors meld together Check seasoning and add a bit of salt and pepper if needed Scatter green onions and sesame seeds over the stir fry just before serving

Pin

My favorite part is always the contrast between the savory steak and the sweet briny shrimp The first time I made this my brother said it was better than takeout and we all ended up scraping the pan clean

Storage Tips

Keep any leftovers in an airtight container in the refrigerator for up to three days For reheating use a skillet over medium low heat and stir gently to keep the shrimp tender Avoid microwaving for too long or the veggies may go limp

Ingredient Substitutions

You can swap out the broccoli and bell pepper for snap peas mushrooms or snow peas Sirloin works well if you do not have flank steak For a hint of sweetness a dash of hoisin sauce can replace a portion of soy sauce Use tamari for a gluten free spin

Serving Suggestions

I like to serve this stir fry over steamed jasmine rice but it is also great tossed with rice noodles or spooned onto crisp lettuce leaves for a lighter option Some steamed dumplings or a side of miso soup make it into a rounded meal

A Little Cultural Context

Stir fry is a hallmark of Chinese cooking emphasizing quick cooking and fresh vibrant ingredients This dish follows the classic stir fry formula and adapts easily to whatever is seasonal or available The savory marinade echoes flavors you find in home kitchens across Asia

Recipe FAQs

→ What cut of steak works best for this dish?

Flank steak is ideal due to its quick-cooking nature and tender results when sliced thinly against the grain.

→ Can I use frozen shrimp?

Yes, just thaw the shrimp fully and pat dry before marinating for best texture and flavor absorption.

→ Which vegetables can be substituted?

Snow peas, snap peas, or baby corn make great alternatives or additions to the bell pepper, broccoli, and carrots.

→ How do I prevent overcooking the shrimp?

Cook the shrimp on high heat for 2-3 minutes until just opaque; remove promptly to keep them tender.

→ Is this dish gluten-free?

Use tamari or certified gluten-free soy sauce to make this meal suitable for gluten-sensitive individuals.