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This steak and shrimp stir fry combines succulent protein with crisp vegetables in a savory Asian-inspired sauce. Perfect for busy weeknights when you want something impressive without spending hours in the kitchen.
I created this recipe when my in-laws surprised us with a last-minute visit. They still talk about it years later and request it whenever they come over. The combination of tender steak and juicy shrimp always impresses.
Ingredients
- Flank steak: Thinly sliced against the grain creates tender meat that cooks quickly
- Shrimp: Peeled and deveined adds sweet seafood flavor and quick cooking protein
- Soy sauce: Forms the base of the marinade and adds umami depth
- Cornstarch: Creates a silky texture in the sauce and helps tenderize the meat
- Vegetable oil: With a high smoke point perfect for stir frying at high temperatures
- Bell pepper: Adds sweetness and vibrant color
- Broccoli florets: Provide texture and absorb the delicious sauce
- Carrots: Julienned add natural sweetness and beautiful color contrast
- Garlic and ginger: Fresh minced creates the aromatic foundation of any great stir fry
- Green onions: Provide a mild onion flavor and fresh garnish
- Sesame seeds: Add nutty flavor and visual appeal to the finished dish
Step-by-Step Instructions
- Marinate the Proteins:
- Combine soy sauce and cornstarch in a bowl until completely smooth with no lumps. Toss with thinly sliced steak and shrimp until every piece is coated. Allow to rest for 15 to 20 minutes at room temperature. This step tenderizes the meat and creates a protective coating that keeps it juicy during cooking.
- Cook the Steak:
- Heat your wok or skillet until it is smoking hot before adding oil. Spread the marinated steak in a single layer allowing space between pieces. Let it sear undisturbed for 60 seconds before stirring. Cook just until the outside is browned but the inside remains slightly pink. Remove immediately to prevent overcooking.
- Cook the Shrimp:
- Add a fresh splash of oil to the hot pan. Add shrimp in a single layer and cook just until they turn pink and start to curl. Be careful not to overcook as they will continue cooking when returned to the pan later. They should take no more than 2 minutes total.
- Stir Fry the Vegetables:
- Keep the heat high and add your vegetables to the same pan. Start with the firmer vegetables like carrots and broccoli first followed by bell peppers. Keep them moving constantly for even cooking while maintaining some crispness. They should be bright in color and tender crisp.
- Add the Aromatics:
- Push vegetables to the side of the pan and add garlic and ginger to the cleared space. Let them sizzle in the oil for 30 seconds until fragrant before stirring into the vegetables. This prevents burning while releasing their essential oils and flavors.
- Combine and Serve:
- Return the steak and shrimp to the pan with any accumulated juices. Toss everything together over high heat for just 60 seconds to reheat and combine flavors. Season with salt and pepper as needed remembering the soy sauce already adds saltiness. Finish with green onions and sesame seeds just before serving.
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The combination of steak and shrimp might seem extravagant but I found it actually stretches both proteins further making this surprisingly economical. My daughter who normally dislikes shrimp gobbles this up saying the sauce makes everything taste amazing.
Make Ahead Options
This stir fry can be prepped entirely ahead of time. Slice the meat marinate the proteins and cut all vegetables up to 24 hours in advance. Store everything separately in the refrigerator then cook just before serving. The actual cooking takes less than 10 minutes when everything is prepped.
Substitution Ideas
Chicken thighs work beautifully in place of steak for a more affordable option. Slice them thinly and follow the same marinating process. For a vegetarian version substitute extra firm tofu pressed and cut into cubes. For the vegetables use whatever is seasonal snow peas asparagus zucchini or mushrooms all work wonderfully.
Serving Suggestions
Serve this vibrant stir fry over steamed jasmine rice or try it with noodles like lo mein or rice noodles. For a lower carb option cauliflower rice makes an excellent base. A side of simple cucumber salad with rice vinegar provides a refreshing contrast to the rich flavors of the stir fry.
Frequently Asked Questions
- → How do I ensure the steak is tender?
Slice the flank steak thinly against the grain, and marinate it with soy sauce and cornstarch to tenderize it.
- → Can I use other vegetables in this dish?
Yes, feel free to substitute or add vegetables like snap peas, zucchini, or mushrooms for variety.
- → What is the purpose of cornstarch in the marinade?
Cornstarch helps to tenderize the meat and create a smooth texture when stir-fried.
- → How do I know when the shrimp is cooked?
The shrimp is done when it turns pink and opaque, usually after 2-3 minutes of cooking.
- → Can this dish be made ahead of time?
While it's best served fresh, you can prepare the vegetables and marinate the steak and shrimp ahead of time to save prep time.