Steak and Shrimp Stir Fry with Veggies
A fast, high-protein stir fry with juicy steak, tender shrimp, and crisp vegetables in a savory garlic-soy sauce. Perfect for a quick dinner that still feels restaurant-level.
🧾 Ingredients (2–3 servings)
🥩 Protein
- 200–250g steak (sirloin or flank), thinly sliced
- 200g shrimp, peeled and deveined
🥦 Vegetables
- 1 cup broccoli florets
- 1 bell pepper (sliced)
- 1 carrot (julienned)
- 1/2 onion (sliced)
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
🥣 Stir fry sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional but recommended)
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1/2 tsp chili flakes (optional)
- 2–3 tbsp water
- 1 tsp cornstarch (for slight thickening)
🧑🍳 Cooking
- 2 tbsp oil (vegetable or olive)
- Salt & black pepper
🔥 Instructions
1. Prep the ingredients
- Slice steak thinly against the grain (this keeps it tender).
- Season steak and shrimp lightly with salt and pepper.
- Mix all sauce ingredients in a bowl and set aside.
2. Cook the steak
- Heat 1 tbsp oil in a hot pan or wok.
- Sear steak quickly (1–2 minutes per side).
- Remove and set aside (don’t overcook).
3. Cook the shrimp
- In the same pan, add shrimp.
- Cook 1–2 minutes per side until pink and curled.
- Remove and set aside.
4. Stir fry vegetables
- Add a bit more oil if needed.
- Cook garlic and ginger for 30 seconds.
- Add carrots, broccoli, onion, and bell pepper.
- Stir fry 3–5 minutes until tender-crisp.
5. Combine everything
- Return steak and shrimp to the pan.
- Pour in the sauce.
- Toss everything together for 1–2 minutes until glossy and slightly thickened.
🍽️ Serve with
- Steamed rice or fried rice
- Noodles (egg noodles or rice noodles)
- Or even cauliflower rice for a low-carb option
💡 Tips for best results
- High heat is key for stir fry flavor (restaurant-style “wok hei”).
- Don’t overcrowd the pan—cook in batches if needed.
- Shrimp cooks very fast; remove as soon as it turns pink.
