Steak and Shrimp Stir-Fry Amazing
This Steak and Shrimp Stir-Fry is a flavor explosion ready in minutes! Succulent steak strips and juicy shrimp are coated in a savory sauce, complemented by crunchy and fresh vegetables. It's an unforgettable dish perfect for busy weeknights.
Equipment
- Large Skillet or Wok
- Cutting board
- Knife
- Mixing Bowls
- Whisk
- Measuring cups
- Measuring spoons
- Spatula or tongs
Ingredients
- 1 pound sirloin steak, cut into thin strips
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil for steak
- 1 tablespoon olive oil for shrimp
- 1 teaspoon garlic powder for steak
- ½ teaspoon black pepper for steak
- ¼ teaspoon salt for steak
- 1 teaspoon garlic powder for shrimp
- ½ teaspoon red pepper flakes optional, for shrimp
- 1 tablespoon sesame oil for stir-fry
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- ½ cup snow peas
- 2 green onions, chopped for garnish
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil for sauce
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes optional, for sauce
Instructions
- In a bowl, toss the steak strips with 1 tablespoon olive oil, garlic powder, black pepper, and salt. Make sure the steak is nicely coated.
- Heat a large skillet or wok over medium-high heat. Add the seasoned steak and cook for 3-5 minutes, or until browned and cooked to your desired doneness. Don’t overcrowd the pan; cook in batches if necessary.
- Remove the steak from the skillet and set aside.
- In the same skillet, add 1 tablespoon olive oil. Add the shrimp, garlic powder, and red pepper flakes (if using).
- Cook for 2-3 minutes per side, or until the shrimp is pink and opaque. Be careful not to overcook them, or they will become rubbery!
- Remove the shrimp from the skillet and set aside with the steak.
- Add 1 tablespoon of sesame oil to the skillet. Add the sliced onion and minced garlic and cook for 1-2 minutes, or until fragrant.
- Add the red bell pepper, green bell pepper, broccoli florets, sliced carrots, and snow peas. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, rice vinegar, 1 teaspoon sesame oil, ground ginger, and red pepper flakes (if using). Ensure the cornstarch is fully dissolved to avoid lumps in your sauce.
- Pour the sauce over the vegetables in the skillet. Cook for 1-2 minutes, or until the sauce has thickened.
- Add the cooked steak and shrimp back into the skillet with the vegetables and sauce. Toss to combine, ensuring the steak and shrimp are coated in the sauce.
- Cook for another 1-2 minutes, or until everything is heated through.
- Garnish with chopped green onions.
Notes
Sirloin steak can be substituted with flank steak or ribeye. Adjust vegetables to your preference, adding mushrooms, bok choy, water chestnuts, or bamboo shoots. If the sauce is too thick, add a splash of water or chicken broth. If it’s too thin, cook it for a minute or two longer. Serve over rice, noodles, or quinoa. Store leftovers in an airtight container in the refrigerator for up to 3 days.