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A close-up of a skillet full of steak and shrimp stir fry.

Steak and Shrimp Stir Fry

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 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 492kcal
Author Snacking in Sneakers


For the sauce:

  • ¼ cup reduced sodium soy sauce
  • ¼ cup pineapple juice
  • 2 tbsp water
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 2 tsp minced garlic
  • 1 tsp sesame oil
  • ¼ tsp red pepper flakes (or more for added heat)
  • 2 tsp corn starch

For the stir fry:

  • 1 ½ tbsp olive oil, divided
  • ¾ lb top sirloin steak, sliced into thin strips
  • tsp salt
  • tsp pepper
  • ¾ lb shrimp, peeled, deveined, tails removed
  • 1 red bell pepper, thinly sliced
  • 5 cups broccoli florets
  • 2 green onions, finely chopped

For serving:

  • 3 cups cooked brown rice (or white rice)


  • 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.


  • *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)


Calories: 492kcal