Name: Steak and Shrimp Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 8 oz flank steak or sirloin, thinly sliced; 8 oz large shrimp, peeled and deveined; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 small broccoli crown, cut into florets; 1/2 onion, sliced; 2 garlic cloves, minced; 1 tbsp ginger, minced; 3 tbsp soy sauce (low-sodium preferred); 1 tbsp oyster sauce (optional); 1 tbsp hoisin sauce or honey; 1 tsp sesame oil; 1 tbsp cornstarch + 2 tbsp water (for thickening); 1/4 tsp crushed red pepper (optional); 2 tbsp oil (vegetable or sesame) for cooking; Cooked rice or noodles for serving; Sliced green onions & sesame seeds for garnish

This steak and shrimp stir-fry is a bold, colorful, and flavor-packed dish that brings the sizzle of a restaurant-style stir-fry right into my kitchen. With juicy seared steak, tender shrimp, and crisp vegetables tossed in a savory, umami-rich sauce, it’s my go-to when I want something fast, hearty, and satisfying.

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes—quick to make, loaded with protein, and easy to customize based on what vegetables I have on hand. The combination of steak and shrimp gives it that surf-and-turf feel, while the stir-fry sauce ties everything together with a deep, flavorful punch. Plus, it’s perfect for busy weeknights but impressive enough to serve guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz flank steak or sirloin, thinly sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

8 oz large shrimp, peeled and deveined

1 small broccoli crown, cut into florets

1/2 onion, sliced

2 garlic cloves, minced

1 tbsp ginger, minced

1 tbsp oyster sauce (optional but great for umami)

3 tbsp soy sauce (low-sodium preferred)

1 tbsp hoisin sauce or honey

1 tsp sesame oil

1/4 tsp crushed red pepper (optional for heat)

1 tbsp cornstarch + 2 tbsp water (for thickening)

2 tbsp oil (vegetable or sesame) for cooking

Cooked rice or noodles for serving

Sliced green onions & sesame seeds for garnish

Directions

Make the Sauce:
I start by mixing the soy sauce, oyster sauce, hoisin (or honey), sesame oil, and cornstarch slurry in a small bowl. I set it aside while I prep everything else.

Cook the Steak:
I heat 1 tablespoon of oil in a wok or large skillet over high heat, then sear the steak slices for 1–2 minutes per side until they’re just cooked. Then I remove them and set aside.

Cook the Shrimp:
In the same pan, I add a bit more oil if needed and sauté the shrimp for about 1–2 minutes per side until they turn pink and opaque. I remove them and set them with the steak.

Sauté the Vegetables:
I toss in the onions, garlic, and ginger first, stirring for about 30 seconds. Then I add the bell peppers and broccoli, stir-frying for 3–4 minutes until they’re crisp-tender.

Bring it All Together:
I return the steak and shrimp to the pan, pour in the sauce, and stir well to coat everything. I cook for another 1–2 minutes until the sauce thickens and everything’s hot.

Serve and Garnish:
I spoon everything over rice or noodles and top it off with sliced green onions and sesame seeds.

Servings and Timing

This recipe makes about 3–4 servings.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Variations

I swap the beef for chicken breast or tofu when I want something lighter.

Instead of shrimp, I sometimes use scallops or leave out seafood altogether for a beef-only version.

For a spicy twist, I add chili oil or more red pepper flakes.

I often play with vegetables—snap peas, carrots, or mushrooms work beautifully here.

For a gluten-free version, I use tamari instead of soy sauce and make sure the hoisin and oyster sauces are gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving also works, but I prefer the skillet to keep the texture crisp.

Related Recipes:

Cucumbers in Spicy Peanut Sauce

FAQs

How do I keep the steak tender in stir-fry?

I slice it thin against the grain and marinate it briefly in soy sauce with a pinch of baking soda—it helps tenderize it without overpowering the flavor.

Can I make this recipe ahead of time?

Yes, I often prep the sauce and slice the meat and veggies a day ahead. When it’s time to cook, everything comes together in under 15 minutes.

What’s a good substitute for oyster sauce?

If I don’t have oyster sauce, I use extra soy sauce and a dash of Worcestershire or fish sauce for a similar depth of flavor.

Can I make this dish low-carb?

Absolutely. I serve it over cauliflower rice or wrapped in lettuce leaves to keep it low-carb and still super satisfying.

Do I need a wok to make this?

Not at all. I use a large skillet with high sides, and it works just fine for getting that stir-fry sizzle.

Conclusion

This steak and shrimp stir-fry is a weeknight staple in my home—flavorful, fast, and flexible. Whether I serve it over fluffy rice, slurp-worthy noodles, or crunchy lettuce wraps, it always hits the spot. It’s one of those dishes I can count on to deliver big taste with minimal effort.

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