Fast, fresh, and bursting with flavor — this Steak and Shrimp Stir Fry is your new go-to for a weeknight dinner that feels like takeout but tastes even better. Tender steak and juicy shrimp meet a rainbow of crisp veggies, tossed in a savory, garlicky sauce that comes together in under 30 minutes. It’s balanced, protein-packed, and totally satisfying!
1 lb flank steak, thinly sliced against the grain
1 lb shrimp, peeled and deveined
2 tbsp soy sauce
1 tbsp cornstarch
2 tbsp vegetable oil
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
3 garlic cloves, minced
1 tbsp fresh ginger, minced
2 green onions, chopped
Salt & pepper, to taste
Sesame seeds, for garnish
Marinate the Meat:
In a bowl, mix soy sauce and cornstarch. Add steak and shrimp, tossing to coat. Let sit for 15–20 minutes to tenderize and absorb flavor.
Cook the Steak:
Heat 1 tbsp oil in a wok or skillet over high heat. Sear steak in a single layer for 2–3 minutes until browned. Remove and set aside.
Cook the Shrimp:
Add remaining oil if needed. Sauté shrimp 2–3 minutes until pink and opaque. Remove and set aside with the steak.
Stir Fry the Veggies:
Add bell pepper, broccoli, and carrot to the same pan. Stir-fry for 3–4 minutes until tender-crisp. Add garlic and ginger; cook 1 more minute until fragrant.
Combine & Finish:
Return steak and shrimp to the skillet. Toss everything together for 1–2 minutes until heated through. Season with salt and pepper.
Serve:
Garnish with chopped green onions and sesame seeds. Serve hot over rice, noodles, or cauliflower rice.
For extra flavor, add a splash of soy sauce or drizzle of sesame oil before serving.
Slice steak thinly against the grain for tenderness.
Swap shrimp for scallops or chicken for variation.