Strak And Shrimp Stir Fry Recipe

If you’re looking for a dish that brings steakhouse flavor and seafood sizzle together in one irresistible bite, you’re going to fall head-over-heels for this STEAK AND SHRIMP STIR FRY. A perfect weeknight hero, this recipe blends tender beef and succulent shrimp with a rainbow of crisp-tender veggies, all tossed in a savory sauce that clings to every bite. The result is a stir fry that’s both bold and beautiful, delivering restaurant-style satisfaction right at home—without the wait or the bill! Whether you’re aiming to impress or just treat yourself, this recipe is your new go-to for fast, flavorful dinners that taste as vibrant as they look.

Ingredients You’ll Need

This recipe calls for simple, fresh ingredients that come together in a snap, but don’t let that fool you—each one punches far above its weight in terms of flavor, texture, and eye-popping color. Here’s what you’ll need for your STEAK AND SHRIMP STIR FRY, along with a few helpful tips as you shop or prep.

• Flank steak: Sliced thinly against the grain, this cut is unbeatable for staying juicy and tender after a quick sear.
• Shrimp: Peel and devein for ease; medium-large shrimp are ideal for a mix of sweetness and snap.
• Soy sauce: This provides the backbone of umami in your marinade and sauce.
• Cornstarch: Helps coat the meat and shrimp, ensuring a super silky finish in the pan.
• Vegetable oil: Use an oil with a high smoke point for stir frying at high heat with minimal sticking.
• Bell pepper: Brings crunch and a sweet, fresh pop of color—use any color you love!
• Broccoli florets: They soak up all the delicious sauce and keep the dish feeling light and hearty.
• Carrot: Julienned for color and a tender-but-snappy bite.
• Garlic: Freshly minced garlic adds irresistible aroma and depth.
• Ginger: Adds zing and warmth—fresh is always best for maximum punch.
• Green onions: Bright and grassy, perfect for a final sprinkle of freshness.
• Salt and pepper: Adjust to taste for simple seasoning perfection.
• Sesame seeds: Sprinkle at the end for nutty crunch and a beautiful finish.

How to Make STEAK AND SHRIMP STIR FRY

Step 1: Marinate the Steak and Shrimp

Begin by whipping up a super quick marinade right in a bowl: simply combine soy sauce and cornstarch, then toss in your thinly sliced flank steak and cleaned shrimp. Give everything a good mix, making sure each piece is well coated. Let this marinate for 15-20 minutes—just enough time for the flavors to soak in and the cornstarch to work its tenderizing magic.

Step 2: Cook the Steak

Heat your skillet or wok to high and add a tablespoon of oil. Once it’s shimmering, lay out your marinated steak in a single layer. Sear for about 2-3 minutes, just until the edges caramelize and the beef takes on a gorgeous brown color. Remove the steak and set it aside, resisting the urge to nibble as the aroma fills your kitchen!

Step 3: Cook the Shrimp

In the same pan (no need to clean it, those browned bits add flavor), add a little more oil if it’s looking dry. Add your shrimp, spreading them out so they cook evenly. After 2–3 minutes, they’ll turn pink and opaque, signaling that they’re ready. Scoop them out and let them join the steak on the sidelines for now.

Step 4: Stir Fry the Vegetables

Time for the vegetables to shine! Toss in your sliced bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the veggies are crisp-tender—vibrant but still with some bite. Next, add the minced garlic and ginger, letting them sizzle for one more minute until incredibly fragrant and irresistible.

Step 5: Combine and Serve

Now, bring everything together for the grand finale. Return the cooked steak and shrimp to the skillet with the veggies, and toss everything together over the heat for about a minute. Season with salt and pepper to taste. One last flourish: hit it with chopped green onions and a scatter of sesame seeds. Your STEAK AND SHRIMP STIR FRY is ready to wow!

How to Serve STEAK AND SHRIMP STIR FRY

Garnishes

A classic flourish of chopped green onions and a sprinkle of toasted sesame seeds adds textural pop and a burst of color. For a little extra richness, a drizzle of toasted sesame oil just before serving amplifies the aroma and flavor.

Side Dishes

This STEAK AND SHRIMP STIR FRY pairs perfectly with a bed of steamed jasmine or brown rice, but you can also go for cauliflower rice or simple stir-fried noodles if you’re craving something slurpable. For an extra-savory meal, add a side of egg drop soup or a quick cucumber salad—it’s all about your mood!

Creative Ways to Present

Serve your stir fry family-style on a big platter, or dish it up in individual bowls over a nest of rice or noodles. For an elegant dinner party touch, top each portion with extra herbs, or tuck the finished stir fry into lettuce wraps for a crunchy, hands-on experience. The playful colors and variety of textures make every presentation a stunner.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra STEAK AND SHRIMP STIR FRY, pop the leftovers into an airtight container and refrigerate for up to three days. The flavors will continue to meld, making for a delicious next-day lunch or quick dinner rerun.

Freezing

While fresh is best for this dish, you can freeze leftover stir fry if needed. Cool it completely, transfer to freezer-safe containers, and freeze for up to two months. Just be aware that the veggies may soften slightly upon reheating, though the overall taste remains fantastic.

Reheating

For best texture, reheat STEAK AND SHRIMP STIR FRY in a skillet over medium-high heat. Add a splash of water or extra soy sauce if it looks dry. You can also use the microwave for ultimate convenience—just cover loosely and heat in short bursts, stirring in between.

FAQs

Can I use a different cut of steak?

Absolutely! While flank steak is wonderfully tender and flavorful, you can substitute sirloin or even ribeye if you prefer. Just be sure to slice it very thin for that classic stir-fry tenderness.

Is there a good substitute for shrimp?

If seafood isn’t your thing or you have allergies, feel free to swap in chicken breast or double up on the steak. Tofu also works as a plant-based alternative and soaks up the sauce beautifully.

Can I add other vegetables?

Yes! This recipe is flexible, so use whatever fresh veggies you have on hand—snap peas, mushrooms, baby corn, or bok choy all work beautifully in STEAK AND SHRIMP STIR FRY. Let the season and your taste buds guide you!

How do I prevent the steak and shrimp from overcooking?

Keep the heat high and don’t overcrowd your pan. Cooking both proteins quickly in small batches helps them stay juicy and tender. Pull them out as soon as they’re done, then return them to the skillet with the veggies at the end so nothing is overdone.

Does this recipe work for meal prep?

Definitely! Make a batch, portion it out with rice or noodles, and store individual servings in the fridge for easy lunches or dinners throughout the week. The flavors hold up wonderfully even after a day or two.

Final Thoughts

If you’re itching for a dinner that’s as simple as it is impressive, you absolutely owe it to yourself to try this STEAK AND SHRIMP STIR FRY. One pan, a handful of fresh staples, and dinner is ready in about half an hour—what’s not to love? Give it a shot and watch it become a regular hit at your table!

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