Oh, excellent choice — Steak and Shrimp Stir-Fry is a surf-and-turf dream: juicy steak, tender shrimp, crisp veggies, and a glossy garlic-ginger sauce that ties it all together. It’s quick, colorful, and better than takeout! 🍤🥩🥦
Here’s a balanced version that works perfectly for a weeknight dinner:
🥢 Steak and Shrimp Stir-Fry
Ingredients
Serves 4
For the Stir-Fry:
- ¾ lb (340 g) flank steak, sirloin, or ribeye, thinly sliced against the grain
- ¾ lb (340 g) large shrimp, peeled and deveined
- 2 tbsp soy sauce (for marinating the steak)
- 1 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 small onion, sliced
- 1 carrot, julienned (optional)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
For the Sauce:
- ¼ cup soy sauce
- 2 tbsp oyster sauce (adds rich umami depth)
- 1 tbsp hoisin sauce (optional, for sweetness)
- 1 tbsp brown sugar or honey
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- ½ cup beef or chicken broth
- 1 tbsp cornstarch (mixed with 2 tbsp water — for thickening)
🔪 Instructions
- Prep the Steak:
- In a bowl, toss sliced steak with 2 tbsp soy sauce and 1 tbsp cornstarch.
- Let marinate for 10–15 minutes while you prep the other ingredients.
- Mix the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, vinegar, sesame oil, and broth.
- Set aside.
- Cook the Steak:
- Heat 1 tbsp oil in a large wok or skillet over high heat.
- Add the steak in a single layer; sear 1–2 minutes per side until browned but not overcooked.
- Remove to a plate.
- Cook the Shrimp:
- Add another 1 tbsp oil to the pan.
- Add shrimp; cook 1–2 minutes per side, just until pink.
- Remove and set aside with steak.
- Stir-Fry the Veggies:
- Add a splash more oil if needed.
- Stir-fry onion, bell pepper, carrot, and broccoli for 3–4 minutes until crisp-tender.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- Combine Everything:
- Return steak and shrimp to the pan.
- Pour in the sauce and bring to a simmer.
- Stir in cornstarch slurry to thicken (add gradually until sauce is glossy and coats the ingredients).
- Cook another 1–2 minutes, tossing to coat evenly.
- Serve:
- Sprinkle with green onions and sesame seeds.
- Serve hot over steamed rice or noodles.
🍽️ Tips & Variations
- Add heat: Toss in a teaspoon of chili garlic sauce or sriracha.
- Extra flavor: Marinate shrimp briefly in soy, garlic, and a touch of lime.
- Veggie swap: Try snow peas, zucchini, or baby corn.
- Low-carb: Serve over cauliflower rice or just enjoy it as-is.
Would you like me to give you a teriyaki-style or a spicy garlic version of this stir-fry next?
