If you’ve ever had one of those evenings where you can’t decide between something hearty or something light—this steak and shrimp stir fry swoops in to save the day. It’s that perfect “surf and turf” marriage we all secretly crave but rarely think we can pull off at home. Spoiler: you absolutely can.
I’ve always loved recipes that bring the best of both worlds—juicy steak and tender shrimp, fresh veggies, and a zesty Asian-inspired sauce that makes your kitchen smell like your favorite takeout spot (without the delivery fees). Whether you’re cooking for two or feeding a small crowd, this dish hits all the right notes: protein-packed, colorful, and bursting with flavor.
Best of all, it comes together in just 35 minutes—so you can whip it up even after a busy workday. And let’s be honest, there’s something deeply satisfying about tossing sizzling steak and shrimp in a wok while pretending you’re on your own cooking show. Apron optional, but highly recommended.
Why You’ll Love This Steak and Shrimp Stir Fry
This steak and shrimp stir fry isn’t just another weeknight meal—it’s a quick escape to flavor paradise. The tender steak satisfies your craving for something hearty, while the shrimp keeps things light and fresh. The colorful veggies bring that crisp contrast, and the sauce ties it all together with just the right mix of savory and sweet.
Plus, unlike some Asian stir fry recipes that require a dozen sauces and mystery ingredients, this one keeps things simple—soy sauce, garlic, and ginger do most of the magic. It’s a healthy dinner recipe that doesn’t taste like you’re trying to eat healthy. Win-win.
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Steak and Shrimp Stir Fry
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Steak and Shrimp Stir Fry is the ultimate surf-and-turf weeknight feast, ready in just 35 minutes. Juicy slices of flank steak and tender shrimp are seared to perfection, then tossed with crisp vegetables and a savory-sweet soy-garlic-ginger sauce. It’s a quick, colorful, and satisfying dinner that tastes like restaurant-quality takeout—without the fuss or delivery bill.
Ingredients
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450 g flank steak, thinly sliced against the grain
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450 g shrimp, peeled and deveined
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30 ml soy sauce
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8 g cornstarch
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30 ml vegetable oil (divided)
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1 bell pepper, sliced
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100 g broccoli florets
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1 medium carrot, julienned
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3 garlic cloves, minced
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15 g fresh ginger, minced
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2 green onions, chopped
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Salt and pepper, to taste
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Sesame seeds, for garnish
Instructions
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Marinate the proteins: In a medium bowl, whisk together soy sauce and cornstarch. Add steak and shrimp, tossing to coat. Let marinate for about 20 minutes.
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Cook the steak: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add steak in a single layer and sear for 2–3 minutes until browned. Remove and set aside.
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Cook the shrimp: Add a little more oil if needed. Add shrimp and cook for 2–3 minutes, just until pink and opaque. Remove and set aside.
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Stir-fry the veggies: Add bell pepper, broccoli, and carrot to the pan. Stir-fry for 3–4 minutes until tender-crisp.
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Add aromatics: Stir in garlic and ginger and cook for 1 minute until fragrant.
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Combine and finish: Return the steak and shrimp to the skillet. Toss everything together and stir-fry for another minute.
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Season and serve: Add salt and pepper to taste. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
Cut the steak against the grain for tenderness.
Don’t overcrowd the skillet—cook in batches if needed.
Substitute veggies with what’s available (snow peas, zucchini, mushrooms).
For a richer flavor, add a splash of oyster sauce or honey.
Best enjoyed fresh, but leftovers keep well for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Ingredients
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450 g flank steak, thinly sliced against the grain
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450 g shrimp, peeled and deveined
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30 ml soy sauce
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8 g cornstarch
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30 ml vegetable oil
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1 bell pepper, sliced
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100 g broccoli florets
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1 medium carrot, julienned
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3 garlic cloves, minced
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15 g ginger, minced
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2 green onions, chopped
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Salt and pepper to taste
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Sesame seeds for garnish
Step-by-Step Directions
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In a medium bowl, mix soy sauce and cornstarch. Add steak and shrimp, tossing to coat. Let it rest for about 20 minutes—just enough time to sip some tea (or wine).
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Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add the steak in a single layer and sear for 2–3 minutes until browned. Remove and set aside.
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Add a little more oil if needed, then toss in the shrimp. Cook for 2–3 minutes, just until pink and opaque. Remove and set aside with the steak.
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Add bell pepper, broccoli, and carrot to the skillet. Stir-fry for 3–4 minutes until tender-crisp.
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Add garlic and ginger, cooking for another minute until fragrant (you’ll know it when you smell it!).
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Return the steak and shrimp to the skillet, toss everything together, and stir-fry for 1 more minute.
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Season with salt and pepper, garnish with green onions and sesame seeds, and serve hot over rice or noodles.
Cooking Tips
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Slice smart: Always cut your steak against the grain—it keeps each bite tender, not chewy.
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Don’t overcrowd the pan: Give the steak and shrimp room to brown; otherwise, they’ll steam instead of sear.
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Veggie freedom: Feel free to swap in snow peas, mushrooms, or zucchini for whatever’s in season (or whatever’s hanging out in your fridge).
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Sauce upgrade: Add a splash of oyster sauce or a drizzle of honey for extra depth if you’re feeling adventurous.
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And remember—if your sauce looks a little thick or clumpy at first, don’t panic. Once everything hits the heat, it smooths out like magic.
A Personal Touch
This dish has a little backstory in my kitchen. The first time I made this surf and turf stir fry, it was after a particularly long day when I couldn’t decide between seafood or steak. My husband jokingly said, “Why not both?”—and that sparked what’s now a regular weeknight favorite.
It’s also one of those meals that looks impressive without requiring a culinary degree. When friends drop by unexpectedly, I throw this together, and they always think I’ve been cooking all day. (Shh, our secret.) The blend of juicy steak, sweet shrimp, and crisp veggies hits every note of comfort and freshness I crave.
What to Serve With Steak and Shrimp Stir Fry
This dish is plenty satisfying on its own, but if you want to round it out:
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Serve it over jasmine rice for a classic pairing that soaks up all that saucy goodness.
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Try noodles like lo mein or rice noodles for a restaurant-style twist.
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A side of steamed edamame or a simple cucumber salad adds freshness and crunch.
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And if you love a little heat, drizzle on sriracha or sprinkle chili flakes for an extra kick.
Don’t forget a squeeze of lime before serving—it brightens everything beautifully!
How to Store
Got leftovers? Lucky you. This stir fry keeps wonderfully for quick lunches or next-day dinners.
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Refrigerate: Store in an airtight container for up to 3 days.
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Reheat: Warm gently in a skillet over medium heat to keep the steak tender. A splash of water or soy sauce helps revive the sauce.
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Freeze: While shrimp can get a bit rubbery once frozen, the steak and veggies freeze well for up to 2 months. Just thaw overnight before reheating.
If you’re anything like me, you’ll probably end up eating it straight from the fridge. No judgment—it’s still delicious cold.
FAQs
Can I use chicken instead of steak?
Absolutely! Chicken breast or thighs work beautifully in this Asian stir fry.
Can I make it vegetarian?
Of course—swap out the steak and shrimp for tofu or tempeh for a plant-based healthy dinner recipe.
Do I need a wok?
Nope. A large skillet works perfectly fine—just keep the heat high and stir frequently.
What’s the best oil for stir-frying?
Use a neutral, high-smoke-point oil like vegetable or canola. Save the olive oil for salads.
Bring It All Together
There’s something undeniably satisfying about this steak and shrimp stir fry—it’s the kind of meal that turns an ordinary night into something special. Every bite delivers that perfect mix of textures and flavors: tender steak, juicy shrimp, crisp veggies, and that irresistible savory-sweet sauce.
It’s quick enough for a Tuesday dinner but fancy enough to impress guests on Saturday. And honestly, who doesn’t love a good surf and turf stir fry that comes together in less than 40 minutes?
So next time you’re craving takeout, skip the phone call and grab your skillet instead. Your taste buds (and your wallet) will thank you.
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