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This image showcases a beautifully plated meal of perfectly cooked steak and shrimp, served with roasted vegetables and garnished with fresh herbs. The dish highlights the rich flavors of the steak and shrimp, making it an appetizing and visually appealing main course.

Steak and Shrimp Recipe

Packed with flavor and protein, this Steak and Shrimp Stir Fry is a delicious and quick meal that’s ready in under 30 minutes. Combining tender flank steak and juicy shrimp, it’s a family favorite that delivers traditional stir fry flavors with a protein boost.
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Prep Time 10 minutes
Cook Time 15 minutes
MARINATE 4 hours
Total Time 4 hours 25 minutes
Course Main Course
Cuisine Chinese
Servings 5
Calories 473 kcal

Ingredients
  

For the Stir Fry:

  • 1.5 lbs Flank steak
  • 1 lb frozen medium Shrimp raw, peeled, and deveined
  • 1 package 8.5 oz Ben’s Original Jasmine Ready Rice
  • 1 tsp Olive oil
  • 1/3 cup Coconut aminos
  • 1 tbsp Dijon mustard
  • 1 package 12 oz Stir-fry broccoli
  • 3 Green onions chopped

For the Steak Marinade:

  • 1/2 cup Coconut aminos
  • 1 tbsp Toasted sesame oil
  • 1 tsp Ground ginger
  • 1 tsp Garlic powder
  • Juice of 1 lime

Instructions
 

Marinate the Steak:

  • Slice the flank steak into strips against the grain.
    This image shows two ribeye steaks being seasoned with salt, pepper, and garlic powder. The steaks are left at room temperature to enhance their flavor before cooking.
  • In a resealable bag, combine coconut aminos, toasted sesame oil, lime juice, ground ginger, and garlic powder. Add the steak strips and mix well.
  • Refrigerate for at least 4 hours, preferably overnight.

Prepare the Shrimp:

  • Place the frozen shrimp in a large bowl of warm water to thaw. Change the water if necessary until the shrimp are fully thawed.
    This image depicts large shrimp being tossed in a bowl with olive oil, paprika, garlic powder, salt, and pepper. The shrimp are prepared for cooking.

Cook the Steak:

  • Heat 1 tsp olive oil in a pan over medium-high heat.
  • Sear the steak strips for about 3 minutes per side, or until cooked to your liking. Remove the steak and set aside, leaving the juices in the pan.
    This image shows ribeye steaks sizzling in a hot skillet with vegetable oil. The steaks are being cooked to achieve a medium-rare doneness.

Cook the Shrimp:

  • Add the thawed shrimp to the pan with the steak juices. Cook until pink and opaque, about 2-3 minutes per side. Remove and set aside with the steak.
    This image shows shrimp being sautéed in a skillet. The shrimp are cooked until they turn pink and opaque, ensuring they are tender and flavorful.

Cook the Vegetables:

  • Steam the stir-fry broccoli in a microwave-safe bowl with a bit of water for 3-5 minutes, until tender but slightly crisp.
  • Pour out the remaining liquid from the pan and add the steamed vegetables. Stir in 1/3 cup coconut aminos and 1 tbsp Dijon mustard. Simmer for a few minutes.

Prepare the Rice:

  • Cook the jasmine rice according to the package instructions.

Combine Everything:

  • Add the cooked rice to the pan with the vegetables and mix well.
  • Return the steak and shrimp to the pan and stir everything together. Cook for a few more minutes to ensure everything is heated through.

Serve:

  • Garnish with chopped green onions, sesame seeds, red chili pepper flakes, or additional Dijon mustard if desired.
    This image shows a plate of steak and shrimp served with roasted vegetables and mashed potatoes. The dish is ready to be enjoyed as a satisfying and flavorful dinner.

Notes

  • Always use raw shrimp to avoid tough texture.
  • You may have extra sauce, which is normal and has been accounted for in the recipe.