Steak and Shrimp Stir Fry Recipe

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The Heart of Steak and Shrimp Stir Fry Recipe

If you’re anything like me, you crave dinners that come together quickly but still feel like a satisfying feast. This Steak and Shrimp Stir Fry Recipe strikes that perfect balance—silky-savory steak bites mingle with tender shrimp and crisp-edged veggies, all coated in a luscious, caramelized sauce. It’s the sort of dish that warms the kitchen with a buttery steam and invites you to slow down and savor each bite alongside loved ones. I remember my first time making a stir fry with both surf and turf—it felt a bit ambitious, but tweaking the timing helped me nail that lovely moment when everything is perfectly cooked yet vibrant. You’ll notice as you cook that the aroma of ginger and garlic fills the air, lifting your spirits while the mix of colors signals something nourishing is on the way. Whether you’re feeding a hungry family or looking for a comfort meal that doubles as a weeknight win, this recipe gives you flavorful layers without fuss. So grab your wok or a sturdy skillet, and let’s cook together!

Ingredient Breakdown

• Sirloin steak: Tender, juicy, and quick-cooking. Substitute with flank or skirt steak for a more budget-friendly option.
• Large shrimp: Adds a sweet, briny contrast. Frozen works fine; just thaw completely and pat dry to avoid sogginess.
• Soy sauce and oyster sauce: Provide savory umami layers. Low-sodium soy sauce is a great swap if preferred.
• Cornstarch: Creates a glossy, thickened sauce and helps coat the proteins evenly. You can use arrowroot powder for a gluten-free version.
• Fresh ginger and garlic: Add warmth and aromatic brightness. If fresh isn’t on hand, 1/4 teaspoon each of ground ginger and garlic powder works.
• Bell peppers, broccoli, snow peas, carrots, onion: A colorful medley for crunch and sweetness. Feel free to swap with snap peas, zucchini, or mushrooms depending on season and preference.
• Brown sugar and rice vinegar: Bring balanced sweetness and acidity to the sauce. Honey or maple syrup can replace brown sugar; apple cider vinegar can stand in for rice vinegar.
• Sesame oil and vegetable oil: Sesame oil lends a nutty fragrance, used sparingly at the end. Vegetable oil offers a high smoke point perfect for stir-frying.
• Chicken broth: Moisturizes and enriches the sauce. Vegetable broth is a good vegan-friendly swap.

Before You Begin

Mise en place is your best friend here. Measure out your sauce ingredients, slice veggies evenly for quick, uniform cooking, and pat your steak and shrimp dry before marinating. Since this stir fry is all about timing, prepping everything beforehand means smooth, confident cooking. No oven needed—the wok or skillet does the heavy lifting.

How to Make Steak and Shrimp Stir Fry Recipe

Here’s the step-by-step so you get perfectly cooked steak and shrimp, and crisp, vibrant veggies every time:

1. Marinate the steak: Toss your steak cubes in soy sauce, cornstarch, vegetable and sesame oils, ground ginger, and black pepper. I like to let it sit 15-30 minutes—this tenderizes the meat and infuses flavor that catches fire in the hot wok.
2. Marinate the shrimp: In a separate bowl, combine shrimp with soy sauce, cornstarch, sesame oil, and garlic. This quick soak brightens them up and ensures a silky, slightly sticky texture that clings to the sauce.
3. Whisk the sauce: Mix soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch, chicken broth, sesame oil, and red pepper flakes (if you like a little heat). Stir until smooth. This thickens beautifully as it simmers, coating each ingredient like a glossy glaze.
4. Sear the steak: Heat your wok or skillet over high heat with vegetable oil. Spread the steak in a single layer and stir-fry for 2-3 minutes until you see a rich caramelized crust but it remains a touch pink inside. This quick sear locks in juices so the meat is tender, not tough. Remove and set aside.
5. Cook the shrimp: Add another splash of oil, then the shrimp. Stir-fry 2-3 minutes, just until they turn opaque pink and curl slightly. Overcooked shrimp quickly become rubbery, so watch the color change closely and remove promptly.
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Pro-Level Pointers
Keep your wok or pan smoking hot to achieve that irresistible wok hei—the smoky, slightly charred flavor only high heat can produce. Make sure your meat and shrimp are as dry as possible before marinating to avoid steaming. And remember, stir-fry in batches if your pan feels overcrowded; it’s the secret to crisp textures and vibrant colors.
6. Stir-fry the vegetables: Heat one more tablespoon of oil, then toss in garlic and fresh grated ginger. Within 30 seconds, their fragrant aroma will fill your kitchen—this is the moment that signals we’re building layers of flavor. Add onion, bell peppers, broccoli, snow peas, and carrots. Stir-fry 5-7 minutes, aiming for tender-crisp doneness that still offers a satisfying snap.
7. Bring it all together: Pour the sauce into the wok with the veggies. Stir and bring it to a simmer, letting the sauce thicken to a silky coat in about 1-2 minutes. Then, return your steak and shrimp to the pan, tossing gently to combine. A quick 1-2 minute stir ensures everything is heated through and perfectly glazed.
8. Serve: Plate over steamed rice, and finish with a sprinkle of toasty sesame seeds and chopped green onions if you like. The contrast of textures and colors makes every bite feel special.

Creative Variations for Steak and Shrimp Stir Fry Recipe

• Swap steak for thinly sliced chicken breast or tofu for a lighter or vegetarian option.
• Try adding pineapple chunks for a pop of juicy sweetness that complements the savory sauce.
• Mix in roasted cashews or peanuts for extra crunch and a nutty dimension.
• Season with fresh herbs like Thai basil or cilantro right before serving for bright, fresh notes.
• Use tamari or coconut aminos instead of soy sauce to make the recipe gluten-free.
• For a smoky twist, char the vegetables slightly longer or finish with a splash of toasted sesame oil.

Storage, Freezing & Reheating

• Refrigerate leftovers in an airtight container for up to 3 days—vegetables might soften a bit but the flavor remains wonderful.
• Freeze in meal-sized portions for up to 1 month; thaw overnight in the fridge before reheating gently over medium heat to keep shrimp tender.
• When reheating, add a splash of water or broth to refresh the sauce and avoid dryness.
• Best enjoyed fresh but this recipe travels well for packed lunches or quick dinners any night of the week.

Steak and Shrimp Stir Fry Recipe FAQs

• Can I use frozen shrimp? Absolutely! Just thaw completely and pat dry to prevent excess water which can steam the dish instead of searing.
• What if I don’t have oyster sauce? You can substitute additional soy sauce plus a pinch of sugar or mushroom sauce for umami richness.
• How do I keep vegetables crisp? Stir-fry over high heat in small batches and avoid overcrowding the pan. Cut veggies uniformly for even cooking.
• What rice is best with this stir fry? Jasmine or basmati rice works beautifully, offering light fragrance and texture that complements the saucy stir fry.
• Can I prep ahead? Yes! Marinate steak and shrimp separately and prep all veggies in advance to make cooking day a breeze.

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