Steak and Shrimp Stir-Fry
This quick and easy steak and shrimp stir-fry is a delicious and healthy meal perfect for a weeknight dinner. Tender steak and succulent shrimp are combined with colorful vegetables in a savory sauce for a satisfying and flavorful dish.
Equipment
- Wok or large skillet
- Cutting board
- Knife
- Mixing Bowls
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 1 pound sirloin steak, thinly sliced
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes optional
- 2 cups cooked rice, for serving
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
- Heat olive oil in a wok or large skillet over high heat.
- Add steak and cook for 2-3 minutes, or until browned. Remove steak from skillet and set aside.
- Add shrimp to the skillet and cook for 2-3 minutes, or until pink and cooked through. Remove shrimp from skillet and set aside.
- Add bell peppers and onion to the skillet and cook for 5-7 minutes, or until tender-crisp.
- Add garlic and ginger to the skillet and cook for 1 minute, or until fragrant.
- Return steak and shrimp to the skillet.
- Pour sauce over the steak and shrimp and cook for 1-2 minutes, or until sauce is heated through and slightly thickened.
- Serve over cooked rice and garnish with sesame seeds and chopped green onions.
Notes
For a spicier stir-fry, add more red pepper flakes or a dash of sriracha. Feel free to substitute other vegetables, such as broccoli, carrots, or snow peas. Leftovers can be stored in the refrigerator for up to 3 days.