Description
A quick and flavorful steak and shrimp stir fry recipe, perfect for a weeknight dinner. This dish features tender flank steak and succulent shrimp with crisp vegetables in a savory soy sauce.
Ingredients
Scale
- 1 pound Flank Steak, sliced against the grain
- 1 pound Shrimp, fresh or frozen
- 1/4 cup Soy Sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable Oil
- 1 cup Bell Pepper, any color
- 2 cups Broccoli Florets
- 1 medium Carrot, julienned
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, fresh
- 1 cup Green Onions, chopped
- Salt to taste
- Pepper to taste
- 1 tablespoon Sesame Seeds
Instructions
- In a bowl, combine soy sauce and cornstarch. Add sliced flank steak and shrimp, ensuring they are well-coated. Marinate for 15-20 minutes.
- Heat 1 tablespoon of vegetable oil in a skillet or wok over high heat. Cook the marinated steak in a single layer for 2-3 minutes until browned. Remove steak and set aside.
- Add another tablespoon of oil to the skillet if needed. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove shrimp and set aside with the steak.
- Add bell pepper, broccoli florets, and julienned carrot to the same skillet. Sauté for 3-4 minutes until tender-crisp.
- Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
- Return the cooked steak and shrimp to the skillet. Toss everything together for 1 minute to heat through. Season with salt and pepper.
- Garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
- Serve over steamed rice or noodles for a complete meal.
- You can substitute tamari for soy sauce for a gluten-free option.
- Feel free to add other vegetables like zucchini, mushrooms, or snap peas.
- Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 200 mg