Description
A bold, protein-packed stir-fry featuring tender steak, juicy shrimp, and colorful vegetables tossed in a savory garlic-ginger soy glaze.
Ingredients
1 pound flank steak, thinly sliced against the grain
1 pound shrimp, peeled and deveined
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
3 garlic cloves, minced
1 tablespoon ginger, minced
2 green onions, chopped
Salt and pepper, to taste
Sesame seeds, for garnish
Instructions
- In a bowl, marinate flank steak and shrimp with soy sauce and cornstarch for 15–20 minutes.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add steak in a single layer and cook for 2–3 minutes until browned. Remove and set aside.
- Add another tablespoon oil if needed. Cook shrimp for 2–3 minutes until pink and opaque. Remove and set aside with steak.
- In the same skillet, stir-fry bell pepper, broccoli, and carrot for 3–4 minutes until crisp-tender.
- Add minced garlic and ginger; stir-fry for 1 minute until fragrant.
- Return steak and shrimp to the pan. Toss everything and stir-fry 1 more minute until heated through.
- Season with salt and pepper, garnish with green onions and sesame seeds, and serve.
Notes
- Marinating with cornstarch helps tenderize meat and thicken glaze.
- Cook shrimp and steak separately to ensure perfect doneness.
- Use high heat and avoid overcrowding the pan to maintain crisp vegetables.
- Customize with optional chili flakes or sauce additions for spice.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 210mg
