Protein-Packed Steak & Shrimp Stir-Fry Recipe

Been there. The struggle of wanting something that tastes like you went all-out without actually… going all-out.
This Steak and Shrimp Stir-Fry is basically the food equivalent of looking like you tried when really you just tossed stuff in a pan and hoped for the best. Spoiler: it works. Every. Single. Time.
We’re talking juicy steak, plump shrimp, colorful veggies, and a sauce that clings to everything like your clingy ex (except this is the good kind). Plus, it’s done in less than 30 minutes. If that’s not a win, I don’t know what is.

Why This Recipe is Awesome?

• Protein overload. Between the steak and shrimp, this dish is basically a gym bro’s dream meal.
• Ridiculously fast. You could literally make this in less time than it takes to scroll through TikTok deciding what to cook.
• Flavor bomb. Sweet, savory, garlicky, and a little spicy if you want it—what’s not to love?
• Low-effort fancy vibes. You can serve this to guests and they’ll think you’re a pro chef. (You’re welcome.)
• Idiot-proof. Seriously. I didn’t mess it up, and I’ve burned toast in a toaster.

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Ingredients

• 8 oz sirloin steak, sliced thin (bonus points if you freeze it for 15 minutes before slicing—makes it easier)
• 8 oz shrimp, peeled & deveined (don’t skip the deveining unless you like gritty surprises)
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets (because we should all eat a vegetable once in a while)
• 2 cloves garlic, minced (or more if you’re a garlic fiend)
• 2 tbsp soy sauce (low sodium if you’re fancy)
• 1 tbsp oyster sauce (trust me on this one)
• 1 tbsp honey (for that sticky-sweet magic)
• 1 tsp sesame oil (tiny ingredient, big flavor)
• 1 tbsp vegetable oil (for cooking)
• Pinch of red pepper flakes (optional, for those who like to live dangerously)

Step-by-Step Instructions

1. Slice and prep like a boss. Chop your veggies, mince the garlic, and slice the steak. Keep the shrimp nearby—they’ll cook fast later.
2. Mix your magic sauce. In a small bowl, stir together soy sauce, oyster sauce, honey, and sesame oil. Set aside like a secret weapon.
3. Cook the steak. Heat vegetable oil in a large skillet or wok over medium-high heat. Toss in the steak and cook for about 2–3 minutes until browned but not overcooked. Remove from the pan and set aside.
4. Veggie time. In the same pan, toss in the peppers and broccoli. Stir-fry for 3–4 minutes until crisp-tender. Add garlic and red pepper flakes for the last 30 seconds (don’t burn it unless you like bitter garlic flavor).
5. Shrimp takeover. Push the veggies to the side and toss in the shrimp. Cook for about 1–2 minutes per side until pink and opaque.
6. Reunite the crew. Add the steak back in, pour over your sauce, and toss everything together until coated and heated through.
7. Serve and demolish. Plate it up with rice, noodles, or straight from the pan (no judgment).

Common Mistakes to Avoid

• Overcooking the shrimp. Two minutes per side MAX or you’ll have rubbery seafood sadness.
• Skipping the sauce. Without it, you’re just eating random meat and vegetables. Don’t be that person.
• Crowding the pan. Give your food some breathing space or it’ll steam instead of stir-fry.
• Forgetting to preheat. A hot pan = good sear. A cold pan = sad, gray meat.

Alternatives & Substitutions

• Steak swap: Use chicken, pork, or tofu if steak’s not your thing (or not in your budget).
• Shrimp swap: Scallops work. Or skip seafood altogether and double up the meat or veggies.
• Veggie freedom: Snow peas, zucchini, carrots—go wild. Just keep the pieces similar in size for even cooking.
• Sauce twist: Add a splash of sriracha if you like heat, or peanut butter for a Thai-ish vibe.
• Low-carb: Skip the rice and serve over cauliflower rice or lettuce wraps (and feel smug about it).

FAQs

Q: Can I make this ahead of time?

A: Sure, but it’s 100x better fresh. Reheating shrimp is like playing flavor roulette.

Q: Can I use frozen shrimp?

A: Yep—just thaw completely and pat dry before cooking, or you’ll get shrimp soup.

Q: Do I really need oyster sauce?

A: You don’t need it, but it’s the difference between “meh” and “wow.”

Q: How spicy is this?

A: Totally up to you. No red pepper flakes = zero heat. Add sriracha if you want to cry (in a good way).

Q: Can I double the recipe?

A: Absolutely—just cook in batches so you don’t overcrowd the pan.

Q: What’s the best cut of steak for stir-fry?

A: Sirloin or flank steak. Tender, flavorful, and cooks fast.

Q: Do I need a wok?

A: Nope. Any large skillet will do. Woks just make you feel cooler while cooking.

Related Recipe:

• Savory Greek Turkey Meatballs with Tzatziki
• Easy 30-Minute Sheet Pan Chicken Fajitas Recipe
• Baked Chicken Parmesan Recipe – Easy & Cheesy

Final Thoughts

And there you have it—Protein-Packed Steak and Shrimp Stir-Fry that’s fast, flavorful, and will make you feel like a stir-fry ninja. Whether you’re cooking for yourself, your friends, or trying to impress a date, this dish’s got you covered.