Description
This vibrant Steak and Shrimp Stir-Fry combines tender slices of flank steak and succulent shrimp with colorful bell peppers and broccoli, all tossed in a savory soy-based sauce. Ready in just 30 minutes, it’s a quick and flavorful dish perfect for a wholesome weeknight dinner served over rice or noodles.
Ingredients
Scale
Protein
- 8 oz flank steak or sirloin, thinly sliced
- 8 oz large shrimp, peeled and deveined
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small broccoli crown, cut into florets
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
Sauces & Oils
- 3 tbsp soy sauce (low-sodium preferred)
- 1 tbsp oyster sauce (optional)
- 1 tbsp hoisin sauce or honey
- 1 tsp sesame oil
- 2 tbsp oil (vegetable or sesame) for cooking
Other
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
- 1/4 tsp crushed red pepper (optional)
- Cooked rice or noodles for serving
- Sliced green onions & sesame seeds for garnish
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin sauce or honey, sesame oil, and mix in the cornstarch slurry (1 tbsp cornstarch dissolved in 2 tbsp water). Set aside to allow flavors to meld and the slurry to be ready for thickening.
- Cook the steak: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Quickly sear the thinly sliced steak for 1 to 2 minutes per side until just cooked through. Remove the steak from the pan and set aside to rest.
- Cook the shrimp: Add additional oil if necessary, then sauté the shrimp in the same pan for 1 to 2 minutes per side until they turn pink and opaque. Remove and set aside with the steak.
- Sauté aromatics: Add onion, minced garlic, and ginger to the pan. Stir-fry rapidly for about 30 seconds to release their fragrance without burning.
- Cook vegetables: Add the sliced red and yellow bell peppers along with broccoli florets. Stir-fry continuously for 3 to 4 minutes until the vegetables become crisp-tender but still retain some crunch.
- Combine and finish: Return the cooked steak and shrimp to the pan with the vegetables. Pour the prepared sauce over the mixture, stirring to coat everything evenly. Continue cooking for 1 to 2 minutes until the sauce thickens and the ingredients are heated through. Adjust seasoning with crushed red pepper if desired for some heat.
- Serve: Plate the stir-fry over cooked rice or noodles. Garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and texture. Serve immediately and enjoy.
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce and omit oyster sauce or substitute with a gluten-free alternative.
- Adjust the amount of crushed red pepper to your preferred spice level.
- Thinly slicing the steak ensures quick and even cooking while keeping it tender.
- Ensure the wok or skillet is very hot before adding ingredients to achieve proper searing and stir-fry texture.
- Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 2 days.
