Steak and Shrimp Stir Fry | Quick, Tasty & Powerful Dinner

Steak and Shrimp Stir Fry is the kind of weeknight dinner that looks fancy but takes less time than scrolling through Netflix trying to decide what to watch. It’s fast, colorful, packed with juicy steak and plump shrimp, and saucy in the best way possible. Whether you’re dealing with a picky eater, feeding the hangry after-school crowd, or trying to impress someone without breaking a sweat, this dish has your back. Plus, it checks all the boxes: protein-packed, veggie-loaded, and major flavor goals.

If you’re like most of us—tired of the same chicken recipes on repeat—steak and shrimp stir fry might just be your new dinner hero. It comes together in under 30 minutes (yes, really), and it’s perfect for busy weeknights when takeout is calling your name. But spoiler alert: this tastes better, costs less, and you get to stay in your sweatpants.

Table of Contents

What is Steak and Shrimp Stir Fry?

Steak and Shrimp Stir Fry is a quick-cooked dish that brings together tender strips of beef, juicy shrimp, and crisp-tender vegetables in a skillet or wok with a savory Asian-inspired sauce. It’s kind of like what you’d get from your favorite Chinese takeout spot—but brighter, fresher, and you know exactly what’s going into it.

The key to this recipe is high-heat cooking, which sears the steak quickly and gives the shrimp that perfect pink snap. Toss in bell peppers, broccoli, carrots, garlic, and ginger, and you’ve got a balanced, satisfying meal that feels indulgent without being heavy. Whether served over rice, noodles, or even cauliflower rice, this stir fry is a fast favorite for anyone looking to eat well without spending an hour in the kitchen.

Reasons to Try Steak and Shrimp Stir Fry

Let’s face it: dinner can feel like a chore some nights. But steak and shrimp stir fry? That’s dinner with a plot twist. First off, it’s lightning-fast. You can go from “I forgot to defrost anything” to plating up in under 30 minutes. It’s also a one-pan wonder, which means fewer dishes (insert happy dance). Another win? It’s endlessly flexible. Got mushrooms? Toss ’em in.

Hate broccoli? Swap it out. Cooking for someone who claims they “don’t like shrimp”? More for you. It’s naturally gluten-free (just grab tamari instead of soy sauce), low-carb if you skip the rice, and downright satisfying. If you love recipes like sheet pan sticky ginger soy chicken and broccoli or air fryer salmon, this stir fry is right up your alley.

Ingredients Needed to Make Steak and Shrimp Stir Fry

• 1 pound flank steak, thinly sliced against the grain
• 1 pound shrimp, peeled and deveined
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, chopped
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions to Make Steak and Shrimp Stir Fry

Let’s walk through how to make this flavorful steak and shrimp stir fry, step by step. This guide breaks everything down in a simple, approachable way—even if this is your first time working with a wok or stir-frying anything. You’ve got this.

Step 1: Marinate the Steak and Shrimp

Before we touch the pan, it’s all about setting the foundation with a quick marinade. In a medium bowl, whisk together 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. This combo might look simple, but it does double duty: the soy sauce brings in that umami flavor while the cornstarch helps create that crave-worthy sear and slightly glossy coating on the meat.

Add the thinly sliced flank steak (make sure it’s cut against the grain—that’s key for tenderness) and peeled, deveined shrimp to the bowl. Toss everything until well coated, then let it sit for about 15–20 minutes. This short marination time gives the proteins just enough flavor without turning into a science experiment in your fridge. For more on quick marinades, check out our guide to prepping meats for fast weeknight meals.

Pro Tip: If you’re working with frozen shrimp, be sure to thaw and pat them dry first. Wet shrimp = soggy stir fry, and nobody wants that.

Step 2: Sear the Steak

Now it’s time to get sizzling. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. This part goes fast, so make sure your steak is ready to go.

Add the marinated steak in a single layer—don’t overcrowd the pan or it’ll steam instead of sear. Cook the steak for 2–3 minutes, flipping halfway through. You’re looking for beautifully browned edges and a little caramelization. Remove it from the pan and set it aside.

If you’re new to high-heat cooking, our stir fry technique tips have your back.

Step 3: Cook the Shrimp

Using the same pan, add another tablespoon of oil if the pan looks dry. Shrimp cook quickly, and they’re done once they turn opaque and pink—about 2–3 minutes total.

Don’t overdo it! Overcooked shrimp go rubbery faster than you can say “takeout regrets.” Once they’re just right, transfer them to the plate with the steak.

Step by Step Cooking Note: Keeping the shrimp and steak separate at this stage helps prevent overcooking while you build the rest of the dish.

Step 4: Stir Fry the Vegetables

Still using that flavorful pan (yes, we love a good one-pan meal), toss in the sliced bell pepper, broccoli florets, and julienned carrots. Stir-fry these veggies for 3–4 minutes until they’re tender-crisp—meaning cooked but still with a satisfying bite.

Once your veggies are looking bright and vibrant, stir in minced garlic and freshly grated ginger. Sauté for another minute until everything smells, well… amazing.

Want to switch things up? Try adding snap peas or mushrooms. Our vegetable substitution guide makes swapping a breeze, especially when you’re working with what’s already in your fridge.

Step 5: Bring it All Together

It’s showtime. Add the cooked steak and shrimp back into the skillet with your stir-fried veggies. Toss everything together for about a minute so all those tasty flavors mingle and the dish heats through.

Taste and season with a little salt and pepper, if needed. Finish it all off with a sprinkle of chopped green onions and sesame seeds for extra texture and a little flair.

This is your moment. Plate it up, serve it hot, and let everyone think you’ve been slaving over the stove (we won’t tell).

For sides, this dish pairs perfectly with rice or noodles—and if you’re craving something extra cozy, try it with a bowl of our cozy chicken rice soup or crispy broccoli and cheese pierogy skillet on the side.

What to Serve with Steak and Shrimp Stir Fry

This dish plays well with so many sides! White rice, brown rice, or jasmine rice are classic go-tos. Cauliflower rice works great if you’re cutting carbs. Prefer noodles? Toss it with lo mein or soba. You can even serve it alongside air fryer grilled chicken for a buffet-style meal or pair it with crispy feta and hot honey phyllo cups for a crowd-pleasing dinner party. Don’t forget a drizzle of sriracha or a splash of lime juice for an extra zing. Oh, and if you’ve got leftover veggies in the fridge, toss them in—it’s hard to mess this up.

Key Tips for Making Steak and Shrimp Stir Fry

1. Slice it right – Cut steak against the grain for tender bites that don’t fight back.
2. Don’t overcook the shrimp – Pink and curled? You’re done. Anything more is seafood sadness.
3. Prep before you cook – Stir fry moves fast. Have everything chopped and ready or risk kitchen chaos.
4. Hot pan = happy stir fry – You want that sizzle to lock in flavor and avoid steaming your ingredients.
5. Customize your veg – Mushrooms, snow peas, zucchini—if it stir-fries, it flies.

Storage and Reheating Tips for Steak and Shrimp Stir Fry

Leftovers? Lucky you! Store your steak and shrimp stir fry in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat for best results. Add a splash of water or broth to revive the sauce and keep everything from drying out. Microwave works in a pinch—just reheat in 30-second bursts and stir often. Avoid freezing this one, as the shrimp and veggies can get mushy. Want to make it ahead? Chop the veggies and marinate the protein the night before—it’ll make dinner the next day a total breeze.

FAQs

Can I use a different cut of steak?
Yes! Skirt steak or sirloin also work well. Just slice it thinly.

Can I use frozen shrimp?
Absolutely. Just make sure they’re fully thawed and patted dry before cooking.

Is this gluten-free?
Swap soy sauce for tamari and double-check your cornstarch brand.

What veggies can I add?
Snow peas, mushrooms, baby corn, zucchini—this dish loves variety.

Can I double the recipe?
Yes, but cook the steak and shrimp in batches so they don’t steam.

Final Thoughts

If you’re looking for a meal that checks the boxes for quick, satisfying, and seriously delicious, steak and shrimp stir fry is the answer. It’s got the flair of takeout with the goodness of homemade, and it’s endlessly customizable to fit whatever’s hanging out in your fridge. Whether you’re cooking for two or feeding a crowd, this recipe is one to keep in your weekly rotation. Want more dinner ideas with bold flavors and easy steps? Try our Asian crockpot orange chicken or this cozy baked salmon with lemon butter cream sauce. Now go ahead—whip out that wok and show dinner who’s boss.

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