High-Protein Steak and Shrimp Stir-Fry – Fast, Filling, Fantastic
A quick and flavorful stir fry featuring tender steak and juicy shrimp, packed with colorful vegetables and a savory sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Ingredients
- 1 pound flank steak thinly sliced against the grain
- 1 pound shrimp peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper sliced
- 1 cup broccoli florets
- 1 carrot julienned
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- 2 green onions chopped
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
1. In a bowl, combine the soy sauce and cornstarch. Add the sliced flank steak and shrimp, mixing well to coat. Let it marinate for about 15-20 minutes.
2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat.
3. Add the marinated steak to the skillet in a single layer. Cook for about 2-3 minutes until browned, then remove from the skillet and set aside.
4. In the same skillet, add another tablespoon of vegetable oil if needed.
5. Add the marinated shrimp and cook for about 2-3 minutes until they turn pink and opaque. Remove from the skillet and set aside with the steak.
6. In the same skillet, add the bell pepper, broccoli, and carrot. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
7. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
8. Add the cooked steak and shrimp back into the skillet with the vegetables. Toss everything together and cook for another minute to heat through. Season with salt and pepper to taste.
9. Sprinkle with chopped green onions and sesame seeds before serving.
Notes
You can substitute flank steak with sirloin or ribeye for a more tender cut.
Feel free to use frozen shrimp—just make sure they’re fully thawed and patted dry before marinating.
Add a splash of hoisin sauce or oyster sauce for a deeper umami flavor.
Serve over rice, noodles, or cauliflower rice for a complete meal.