Savory Steak Shrimp Stir Fry

This hearty steak and shrimp stir fry combines the best of land and sea in one colorful, protein-packed dish. The tender slices of flank steak and juicy shrimp pair perfectly with crisp vegetables and a simple yet flavorful sauce that coats everything beautifully.

I created this recipe on a busy weeknight when I couldn't decide between beef or seafood. My family was so impressed by the combination that it's now in our regular dinner rotation, especially when we're craving something quick but satisfying.

Ingredients

• Flank steak: choose a piece with visible marbling for the best flavor and tenderness
• Shrimp: fresh is best but frozen works wonderfully too just thaw completely before using
• Soy sauce: creates the base of our simple marinade that flavors both proteins
• Cornstarch: helps tenderize the meat and creates a silky texture in the final sauce
• Vegetable oil: has a high smoke point perfect for stir frying at high temperatures
• Bell pepper: adds sweetness and bright color to the dish
• Broccoli florets: provide texture and absorb the savory sauce beautifully
• Carrot: adds natural sweetness and a pop of orange color
• Garlic cloves: fresh minced garlic provides essential aromatic flavor
• Ginger: fresh minced ginger adds warmth and complexity
• Green onions: provide a mild onion flavor and fresh garnish
• Sesame seeds: add a nutty flavor and attractive finish to the dish

Step-by-Step Instructions

Marinate the Proteins:

Combine soy sauce and cornstarch in a bowl until smooth. Add the thinly sliced flank steak and cleaned shrimp, ensuring each piece is well coated. Allow them to marinate for at least 15 minutes but no longer than 30 minutes as the cornstarch works quickly to tenderize the meat.

Cook the Steak:

Heat your wok or large skillet until it begins to smoke slightly. Add oil and swirl to coat the surface. Arrange the marinated steak in a single layer without overcrowding. Let it sear undisturbed for about 1 minute before stirring. Cook for just 2 minutes total as it will finish cooking later. Remove and set aside on a clean plate.

Cook the Shrimp:

Return the same pan to high heat and add a little more oil if needed. Add the marinated shrimp in a single layer and cook until they just turn pink and start to curl about 2 minutes. They should still be slightly undercooked as they will finish cooking in the final step. Remove and set aside with the steak.

Stir Fry Vegetables:

Keep the pan on high heat and add bell peppers broccoli and carrots. Stir continuously for 3 minutes until vegetables begin to soften but still maintain a pleasant crunch. Make a small space in the center of the pan and add garlic and ginger directly to the hot surface to release their aromatics before stirring them into the vegetables.

Combine and Finish:

Return the steak and shrimp to the pan with all their accumulated juices. Toss everything together quickly but gently for about 1 minute until heated through and the proteins are fully cooked. The cornstarch from the marinade will help create a light glaze that coats everything. Taste and adjust seasoning with salt and pepper.

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My absolute favorite part of this recipe is the beautiful sear you get on the steak when using a truly hot wok. My grandmother taught me that the wok should be hot enough that a drop of water evaporates instantly when it hits the surface. This technique creates that authentic stir fry flavor that's impossible to achieve without proper heat.

Make Ahead Options

This stir fry comes together quickly once you start cooking but you can prepare several components ahead of time to make dinner even faster. Slice the steak thinly and clean the shrimp up to 24 hours in advance keeping them refrigerated separately. Chop all vegetables and store them in airtight containers or zip-top bags in the refrigerator for up to 2 days. You can even mix the marinade ingredients and store them separately until ready to use. When dinner time comes all you need to do is marinate and cook.

Vegetable Variations

One of the things I love most about stir fry is its adaptability to whatever is in season or available in your refrigerator. While this recipe specifies bell peppers broccoli and carrots feel free to substitute with snow peas sugar snap peas baby corn water chestnuts mushrooms or bok choy. Just remember to add harder vegetables first and more delicate ones toward the end of cooking. The key is to maintain a variety of colors and textures for both visual appeal and eating pleasure.

Serving Suggestions

This stir fry is wonderful served over steamed jasmine rice which soaks up the delicious sauce. For a lower carb option try cauliflower rice or zucchini noodles. If you prefer noodles lo mein or rice noodles make excellent bases. To round out the meal consider starting with a simple miso soup or ending with fresh fruit for dessert. For an authentic Asian restaurant experience serve family style in the center of the table with small bowls for individual portions.

Sauce Variations

While this recipe uses a simple marinade that transforms into a light sauce during cooking you can create variations by adding additional flavors to the base. For a spicier version add a tablespoon of sriracha or chili garlic sauce. For sweetness include a tablespoon of honey or brown sugar. For more depth try adding a tablespoon of hoisin sauce or oyster sauce. Just remember to adjust the cornstarch accordingly about 1 teaspoon per cup of liquid to maintain the proper consistency.

Recipe FAQs

→ What's the best cut of beef for this stir fry?

Flank steak is ideal because it cooks quickly and remains tender when sliced thinly against the grain. Other good options include sirloin, ribeye, or skirt steak. The key is slicing the meat very thin and against the grain to ensure tenderness.

→ Can I prepare any ingredients ahead of time?

Yes! Slice all vegetables and meat up to 24 hours in advance and store separately in airtight containers in the refrigerator. You can also prepare the marinade ahead of time, but only add the protein 15-20 minutes before cooking to prevent the meat from becoming too soft.

→ How can I make this dish spicy?

Add red pepper flakes or sliced fresh chilis to the stir fry when cooking the vegetables. Alternatively, incorporate 1-2 teaspoons of chili garlic sauce or sriracha into the marinade for a more consistent heat throughout the dish.

→ What can I substitute for shrimp if I have seafood allergies?

You can easily double the steak portion or substitute the shrimp with chicken breast cut into bite-sized pieces, tofu, or more vegetables. Mushrooms make a particularly good alternative as they provide a meaty texture and umami flavor.

→ What's the best way to serve this stir fry?

Serve over steamed rice (white or brown) or noodles such as lo mein or rice noodles. For a lower-carb option, try cauliflower rice or zucchini noodles. A side of steamed edamame makes a perfect complement to round out the meal.

→ How long will leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until just warm to avoid overcooking the shrimp. The texture of the vegetables may soften slightly upon reheating.