Steak and Shrimp Stir Fry

Steak and shrimp stir fry delivers bold flavor and color in one quick pan. When I need a reliable weeknight dinner that feels special without a ton of effort, this is my go-to. The combination of juicy steak and tender shrimp with crisp-tender vegetables always satisfies, and it comes together so quickly you barely have time to set the table.

I first made this for a surprise family dinner after a long week, and the smiles at the table said it all. Now it is on our regular meal rotation and never fails to get rave reviews.

Ingredients

• Steak: such as sirloin or flank steak for quick cooking and reliable tenderness
• Shrimp: fresh or frozen works but choose firm bright shrimp for best texture
• Bell peppers: bring sweetness and vibrant color
• Broccoli or snap peas: add fresh crunch and nutrition
• Soy sauce: provides a salty savory base for the sauce use a quality low-sodium version if desired
• Garlic and ginger: fresh is best for real depth
• Sesame oil: for a touch of toasty aroma
• Oil with high smoke point: such as vegetable or peanut to avoid burning
• Optional sprinkle of black pepper or red pepper flakes: to add a little kick
• Green onions or cilantro: for a fresh garnish

Instructions

Prep the Steak:

Slice steak against the grain into thin strips about one quarter inch thick. For easier slicing place steak in the freezer for twenty minutes to firm up. Pat dry with paper towels for better searing.

Prep the Shrimp:

If using frozen shrimp thaw in cold water then pat dry. Peel and devein if needed. Dry shrimp ensures a good sear and prevents a watery stir fry.

Chop the Veggies:

Cut all vegetables into bite-sized pieces. Bell peppers and broccoli florets should be similar in size for even cooking.

Sear the Steak:

Heat a large wok or skillet over high heat until nearly smoking. Add a tablespoon of oil and swirl to coat. Lay the steak strips in a single layer. Let them sear undisturbed for two minutes until edges brown then stir fry another minute. Remove steak to a plate.

Sear the Shrimp:

Add another small splash of oil to the pan. Toss in shrimp in a single layer. Sear for one to two minutes until pink and opaque turning once. Remove and set with steak.

Stir Fry the Vegetables:

With the same pan add a bit more oil if dry. Drop in garlic and ginger stirring vigorously for thirty seconds. Add vegetables stir frying for three to four minutes until just tender but still crisp. High heat is key for caramelizing edges but keeping veggies fresh.

Combine and Finish:

Return steak and shrimp to the pan. Splash in soy sauce and a drizzle of sesame oil. Stir vigorously for one more minute so the flavors meld and everything heats through.

Taste and Serve:

Adjust seasoning if needed and serve hot over steamed rice or noodles. Top with green onions or cilantro for color and fresh flavor.

My personal favorite part of this meal is the finish with toasted sesame oil. The aroma instantly makes the kitchen smell like a real takeout spot. I still remember my daughter grabbing an extra helping just to scoop up every last shrimp from the pan.

Storage Tips

Let leftovers cool completely before storing in a sealed container. Refrigerate and use within three days. To reheat use a hot skillet so the steak and shrimp stay tender and do not overcook. Avoid the microwave as it can make the proteins tough.

Ingredient Substitutions

If steak is not available try chicken breast or extra firm tofu for a lighter twist. You can swap shrimp for scallops or use a combo of seafood. For low sodium needs use tamari instead of regular soy sauce.

Serving Suggestions

Pile stir fry over fluffy steamed rice for a classic take or use brown rice for extra fiber. Fresh rice noodles or even quinoa make tasty bases. Top with extra sesame seeds or a soft cooked egg for extra indulgence.

Cultural and Historical Context

Stir fry has roots in Chinese cuisine and embodies speedy cooking with fresh ingredients at high heat. The technique spread worldwide for its adaptability. Combining steak and shrimp makes this recipe a nod to classic surf and turf with a modern twist.

Seasonal Adaptations

Spring calls for asparagus and snap peas. Summer bounty means sweet corn and zucchini. Autumn mushrooms or even kale are hearty choices.

Success Stories

Multiple friends have told me this recipe turned their kids into veggie fans overnight. It is a regular at our family gatherings where each person can add their favorite ingredient to the pan.

Freezer Meal Conversion

Make a double batch of steak shrimp and veggie combo. Cool completely and store in meal prep containers. To reheat thaw overnight in the fridge then stir fry quickly in a hot pan. Works especially well for quick lunch prep.

This recipe delivers a restaurant-worthy stir fry in under thirty minutes. The combination of steak and shrimp with bright crisp vegetables is a guaranteed crowd-pleaser.

Common Questions About the Recipe

→ Can I use frozen shrimp?

Yes, frozen shrimp work well. Thaw completely and pat dry before adding to the stir fry for a succulent texture.

→ What vegetables work best?

Bell peppers, broccoli, snap peas, and carrots offer great color and crunch, but you can use any fresh vegetables you enjoy.

→ How do I keep steak tender?

Slice steak thinly against the grain and cook quickly over high heat for just a few minutes to preserve juiciness.

→ What sauces enhance the flavor?

Soy sauce, oyster sauce, teriyaki, or a garlic-ginger mix provide savory depth. Add chili paste for heat if desired.

→ How can I make it gluten-free?

Use tamari instead of soy sauce and check all ingredients for gluten-free certification for a safe and tasty meal.