Steak and Shrimp Stir Fry: A Quick and Delicious Recipe

This Steak and Shrimp Stir Fry is a fast, flavorful dish that brings together juicy strips of steak, tender shrimp, and crisp vegetables in a savory, slightly sweet sauce. It’s perfect for those nights when I want a satisfying dinner on the table in under 30 minutes without sacrificing flavor. Served over rice or noodles, it’s a restaurant-quality meal I can whip up at home.

Why You’ll Love This Recipe

I love this recipe because it’s quick to cook, loaded with protein, and packed with colorful veggies. The homemade stir fry sauce is rich and delicious without being heavy, and I can customize the ingredients based on what I have in the fridge. Whether I’m craving surf and turf or just looking for a balanced, tasty meal, this stir fry always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the stir fry:

• Steak (sirloin or flank steak), thinly sliced against the grain

• Shrimp, peeled and deveined

• Bell peppers, sliced

• Broccoli florets

• Carrots, thinly sliced

• Garlic, minced

• Ginger, grated

• Oil (vegetable or sesame)

For the sauce:

• Soy sauce

• Oyster sauce

• Hoisin sauce

• Brown sugar or honey

• Cornstarch

• Water

• Red pepper flakes (optional, for heat)

• Rice vinegar or lime juice (optional, for brightness)

directions

1. I whisk together all the sauce ingredients in a small bowl and set it aside.

2. I heat a bit of oil in a large skillet or wok over high heat. Once hot, I sear the steak slices for 1–2 minutes per side, then remove them from the pan and set aside.

3. I add a little more oil if needed and cook the shrimp just until pink and opaque, about 2–3 minutes. I remove them and set them aside with the steak.

4. I toss the garlic and ginger into the same pan and stir for about 30 seconds until fragrant.

5. I add the vegetables and stir-fry for 4–5 minutes, or until they’re just tender but still crisp.

6. I return the steak and shrimp to the pan, pour in the sauce, and stir well to coat everything evenly.

7. I let the sauce simmer for a minute or two until it thickens slightly, then remove from heat and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes 10–15 minutes to prep and 15 minutes to cook, so it’s ready in 30 minutes or less.

Variations

Sometimes I add snow peas, baby corn, or mushrooms to the mix for more variety. I swap the steak for chicken or tofu when I want a different protein. If I’m feeling extra bold, I add a spoonful of chili garlic sauce for more spice. I also switch up the sauce by adding peanut butter and lime juice for a Thai-inspired twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it in short bursts, stirring between each one. If the sauce thickens too much, I add a splash of water or broth to loosen it up.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking to avoid extra moisture in the pan.

What’s the best cut of steak for stir fry?

I prefer sirloin or flank steak because they cook quickly and stay tender when sliced thinly against the grain.

Can I make it gluten-free?

Yes, I use gluten-free soy sauce or tamari, and make sure all other sauces (like oyster and hoisin) are gluten-free.

How do I keep the vegetables crisp?

I cook them quickly over high heat and don’t overcrowd the pan. Stir-frying in batches helps if I’m using a lot of vegetables.

Can I make the sauce ahead of time?

Definitely. I mix the sauce a day in advance and keep it in the fridge so dinner comes together even faster.

Conclusion

This Steak and Shrimp Stir Fry is a quick, delicious way to get dinner on the table without stress. It’s full of bold flavors, crisp veggies, and juicy proteins—all tossed in a savory sauce that ties it all together. I love how easy it is to customize and how reliably satisfying it is, whether I’m cooking for myself or a table full of hungry people.

Steak and Shrimp Stir Fry: A Quick and Delicious Recipe

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir Fry
• Cuisine: Asian
• Diet: Halal

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Description

This Steak and Shrimp Stir Fry is a fast, flavorful dish featuring juicy steak, tender shrimp, and crisp vegetables tossed in a savory-sweet sauce. It’s a perfect weeknight meal that’s easy to customize and ready in under 30 minutes.

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Ingredients

• 1/2 lb steak (sirloin or flank), thinly sliced against the grain
• 1/2 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp oil (vegetable or sesame)
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp brown sugar or honey
• 1 tsp cornstarch
• 1/4 cup water
• 1/4 tsp red pepper flakes (optional)
• 1 tsp rice vinegar or lime juice (optional)

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Instructions

1. Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, water, red pepper flakes, and rice vinegar or lime juice. Set aside.
2. Heat 1 tbsp oil in a large skillet or wok over high heat. Sear steak slices 1–2 minutes per side. Remove and set aside.
3. Add another 1 tbsp oil, cook shrimp until pink and opaque, about 2–3 minutes. Remove and set aside.
4. Add garlic and ginger to the pan, stir for 30 seconds until fragrant.
5. Add bell pepper, broccoli, and carrots. Stir-fry for 4–5 minutes until just tender.
6. Return steak and shrimp to the pan. Pour in the sauce and stir to coat everything evenly.
7. Simmer for 1–2 minutes until sauce thickens. Serve hot over rice or noodles.

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Notes

• Add snow peas, mushrooms, or baby corn for more variety.
• Swap steak for chicken or tofu.
• Add chili garlic sauce for extra spice.
• Add peanut butter and lime for a Thai twist.
• Reheat with a splash of water or broth to keep the sauce smooth.

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Nutrition

• Serving Size: 1 plate
• Calories: 380
• Sugar: 8g
• Sodium: 850mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 135mg