This steak and shrimp stir fry is the ultimate surf and turf combo. Lean steak and jumbo shrimp are combined with veggies, then tossed in a delicious sauce for a flavor profile that hits on salty, sweet, and umami.
Course Main Course
Cuisine Chinese
Keyword shrimp and steak stir fry, steak and shrimp stir fry
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Calories 492kcal
Author Snacking in Sneakers
Ingredients
For the sauce:
¼cupreduced sodium soy sauce
¼cuppineapple juice
2tbspwater
1tbsprice vinegar
1tbspbrown sugar
2tspminced garlic
1tspsesame oil
¼tspred pepper flakes(or more for added heat)
2tspcorn starch
For the stir fry:
1 ½tbspolive oil, divided
¾lbtop sirloin steak, sliced into thin strips
⅛tspsalt
⅛tsppepper
¾lbshrimp, peeled, deveined, tails removed
1red bell pepper, thinly sliced
5cupsbroccoli florets
2green onions, finely chopped
For serving:
3cupscooked brown rice(or white rice)
Instructions
Combine the ingredients for the sauce in a medium mixing bowl and whisk together until well-combined.* Set aside for now.
Heat 1/2 tbsp olive oil in a large non-stick skillet over medium heat.
Season steak with salt and pepper. Add to the skillet and cook for about 3 minutes, stirring occasionally, until steak is browned on all sides. Remove the beef from the skillet and set aside for now.
Add another 1/2 tbsp olive oil to the skillet, and let it heat up for a minute. Add bell pepper and broccoli and cook for about 4-5 minutes, or until both veggies are starting to get crisp-tender.
Move the veggies towards the side of the skillet, creating a little empty space. Add the last 1/2 tbsp of olive oil to that space and let heat up for about a minute. Add the shrimp to the space in the pan and cook for about 2-3 minutes, stirring occasionally, until almost cooked through.
Return the beef to the pan, then stir in the green onions and sauce mixture, tossing everything in the pan to combine. Cook for about 2 minutes, until everything is warmed, shrimp is fully cooked (pink and opaque throughout), and the sauce is slightly thickened.
For each serving, portion out 3/4 cup cooked rice, along with 1/4 of the pan of completed stir fry mixture.
Notes
*This is a lightly sauced stir fry. If you prefer a lot of sauce (for example, if you love the rice to be fully coated), double the sauce ingredients. Similarly, if you use extra meat or seafood, you'll want to double the sauce.
Sirloin tip steak or tri-tip steak would also work in this dish in place of top sirloin steak.
I used jumbo shrimp in this recipe, but extra large or large also work well.
Portions (of rice or stir fry or both) can be increased for athletes with higher calorie needs.
Nutrition analysis (approximate per serving):492 calories, 11.5 g fat, 2.5 g saturated fat, 680 mg sodium, 54 g carbohydrate, 5 g fiber, 9 g sugar, 43.5 g protein, Vitamin D: 0%, Calcium: 11% (138 mg), Iron: 20% (3.5 mg), Potassium: 31% (1437 mg), Vitamin C: 134% (121 mg), Zinc: 55% (6 mg)