Savory Steak Shrimp Stir Fry

This sizzling steak and shrimp stir fry transforms simple ingredients into a restaurant-quality meal in just 30 minutes. The combination of tender flank steak and succulent shrimp creates a protein-packed dish that satisfies even the heartiest appetites while colorful vegetables add nutrition and visual appeal.

I created this recipe when my family was craving Chinese takeout but our budget was tight. Now they request it more often than delivery, especially when we're celebrating special occasions at home.

Ingredients

• Flank steak thinly sliced against the grain ensures tenderness in every bite
• Shrimp choose large or jumbo for the best texture and flavor
• Soy sauce provides the umami foundation for the dish
• Cornstarch creates a velvety coating that helps sauce cling to ingredients
• Vegetable oil choose one with a high smoke point for proper stir frying
• Bell pepper adds sweetness and vibrant color
• Broccoli florets provide texture and absorb the savory flavors beautifully
• Carrot adds natural sweetness and nutritional value
• Garlic cloves fresh is essential for authentic stir fry flavor
• Ginger use fresh ginger root for zingy brightness
• Green onions provides a mild onion flavor and fresh garnish
• Sesame seeds adds subtle nuttiness and elegant presentation

Step-by-Step Instructions

Marinate the Steak and Shrimp

Combine soy sauce and cornstarch in a bowl until smooth with no lumps. This mixture not only flavors the proteins but also creates a protective coating that keeps them tender during cooking. Toss your flank steak and shrimp in this mixture ensuring each piece is well coated. Allow them to marinate for 15 minutes but not longer than 30 minutes as the soy sauce can begin to break down the proteins too much.

Cook the Steak

Heat your wok or large skillet until it is very hot before adding oil. The oil should shimmer immediately. Spread your marinated steak in a single layer and resist the urge to stir immediately. Let it sear undisturbed for about 1 minute before stirring. This creates that beautiful caramelization that adds depth of flavor. The steak should still be slightly pink in the center when you remove it from the pan.

Cook the Shrimp

After removing the steak, add a touch more oil if needed. Add your shrimp in a single layer and cook just until they turn pink and start to curl. Properly cooked shrimp form a loose C shape rather than a tight O which indicates overcooking. This typically takes only 2 minutes. Remove promptly to prevent them from becoming rubbery.

Stir Fry the Vegetables

Keep your heat high and add your vegetables in order of cooking time. Start with carrots, then broccoli, then bell peppers. Stir constantly to promote even cooking and prevent burning. The vegetables should remain vibrant in color and slightly crisp for the best texture and nutrient retention. When they are about 80% cooked, add your aromatics.

Combine and Serve

Return your proteins to the pan and toss everything together gently but thoroughly. The residual heat will warm the meat and shrimp without overcooking them. The cornstarch from the marinade will help create a light sauce that coats everything beautifully. Finish with a sprinkle of green onions and sesame seeds for a professional presentation.

Bookmark

This recipe reminds me of Sunday dinners at my grandmother's house where she would prepare elaborate Chinese feasts for our family. She taught me that the secret to perfect stir fry is having all ingredients prepped before heating the wok, a technique called mise en place that I still practice religiously with this dish.

Perfect Protein Preparation

The key to successful stir fry lies in how you prepare your proteins before cooking. For the flank steak, place it in the freezer for about 15 minutes before slicing to make it easier to cut into thin, even strips. Always slice against the grain for maximum tenderness. For the shrimp, pat them completely dry with paper towels before marinating. Excess moisture prevents proper searing and can make your stir fry soggy rather than caramelized.

Vegetable Variations

This recipe welcomes substitutions based on what you have available. Snow peas, sugar snap peas, or asparagus make excellent additions in spring. Mushrooms add earthy depth while water chestnuts contribute delightful crunch. For a spicier version, add sliced jalapeños or a teaspoon of chili garlic sauce. Whatever vegetables you choose, cut them into similar sizes to ensure even cooking. Remember that dense vegetables like carrots need more cooking time than tender ones like bell peppers.

Serving Suggestions

Serve this colorful stir fry over steamed jasmine rice to soak up the savory sauce. For a lower carb option, cauliflower rice works beautifully. Want to make it even more substantial? Consider egg noodles or rice noodles tossed right into the pan during the final combining step. For a complete experience, pair with a simple egg drop soup starter or crispy spring rolls on the side. A cold Asian cucumber salad provides refreshing contrast to the hot stir fry.

Recipe FAQs

→ Can I use a different cut of beef for this stir fry?

Yes, you can substitute flank steak with sirloin, ribeye, or skirt steak. The key is slicing the meat very thinly against the grain to ensure tenderness. For even easier slicing, place the steak in the freezer for about 20 minutes before cutting.

→ How can I add more flavor to the stir fry?

Consider adding oyster sauce, hoisin sauce, or a splash of rice vinegar to the marinade. You could also include red pepper flakes or sriracha for heat, or finish with a drizzle of sesame oil for nutty flavor. A tablespoon of brown sugar will add sweetness that balances the savory elements.

→ What vegetables work well as substitutions?

This stir fry is versatile and works with many vegetables. Try snow peas, snap peas, mushrooms, bok choy, water chestnuts, baby corn, or thinly sliced onions. Just adjust cooking times accordingly—harder vegetables need more time while tender ones should be added later.

→ Can I make this dish ahead of time?

You can prepare all the components ahead of time: slice the meat, clean the shrimp, and chop all vegetables. Store them separately in the refrigerator. The actual stir-frying should be done just before serving for the best texture and flavor, as vegetables can become soggy and meat may overcook when reheated.

→ What can I serve with steak and shrimp stir fry?

This stir fry pairs perfectly with steamed white rice, brown rice, or fried rice. For a lower-carb option, try cauliflower rice or zucchini noodles. You could also serve it with lo mein noodles, udon, or rice noodles for a complete Asian-inspired meal.

→ How do I prevent the stir fry from becoming watery?

To avoid excess moisture, make sure your wok or skillet is very hot before adding ingredients. Cook vegetables in batches if necessary to prevent overcrowding, which can cause steaming instead of stir-frying. The cornstarch in the marinade will help thicken any liquid released during cooking.