Description
A quick and flavorful stir fry featuring tender steak and juicy shrimp, packed with colorful vegetables and a savory sauce. Ready in under 30 minutes for a delicious weeknight dinner.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 1 pound shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
1. In a bowl, combine the soy sauce and cornstarch. Add the sliced flank steak and shrimp, mixing well to coat. Let marinate for 15–20 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
3. Add the marinated steak in a single layer and cook for 2–3 minutes until browned. Remove from skillet and set aside.
4. Add another tablespoon of oil to the skillet if needed. Add the shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside with the steak.
5. In the same skillet, add bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until vegetables are tender-crisp.
6. Stir in the garlic and ginger and cook for 1 minute until fragrant.
7. Return the cooked steak and shrimp to the skillet. Toss everything together and cook for 1 more minute to heat through. Season with salt and pepper to taste.
8. Sprinkle with chopped green onions and sesame seeds before serving.
Notes
For extra flavor, add a splash of sesame oil or a drizzle of hoisin sauce to the stir fry.
Use frozen stir fry vegetables to save time on prep.
This recipe pairs well with steamed rice, noodles, or cauliflower rice for a low-carb option.