Shrimp and Steak Stir-Fry Recipe for Fast Weeknight Meals

Discover an easy steak and shrimp stir-fry that brings together tender beef, succulent shrimp, and crisp vegetables in a flavorful, fast weeknight meal. This surf-and-turf dish cooks quickly, requires just one pan, and pairs perfectly with rice, cauliflower rice, or noodles for a complete dinner.

Grab a wok or a large skillet: this recipe combines sliced steak with shrimp, red bell pepper, snow peas, broccoli, and red onion for bold sweet-and-savory flavors that the whole family will enjoy.

The stir-fry cooks fast and can be adapted with other vegetables you have on hand, such as bok choy or carrots. It’s a straightforward, satisfying dish that’s easy to scale and clean up.

You’re Going to Love Shrimp and Steak Stir Fry Because:

Delicious protein duo: Steak and shrimp give you the best of both worlds—rich, marinated beef and quick-cooking, juicy shrimp finish the dish with contrasting textures and flavors.

Quick and easy: Stir-frying is fast and efficient, making this recipe ideal for busy evenings. With everything cooking in one pan, cleanup is minimal.

Balanced flavors: A blend of soy-based sauces with garlic, ginger, and a touch of sugar creates a well-rounded profile of savory umami and gentle sweetness.

Nutrient-rich: Loaded with colorful vegetables, this stir-fry provides vitamins, minerals, fiber, and protein in a single, hearty meal.

Ingredient Notes and Substitutions

Shrimp – Use large or jumbo shrimp so they retain a nice bite after cooking.

Flank or flat iron steak – These cuts slice easily and work well in stir-fries. They are lean, so avoid overcooking. Thin slices and a brief marinade help keep the steak tender. Pre-sliced stir-fry beef can be used, but fresh slices from these cuts often yield better texture.

Red onion – Adds sweetness and color; any onion will work, but red gives a pleasant pop.

Red bell pepper – Provides color and natural sweetness. Substitute any color bell pepper you prefer.

Broccoli florets – Fresh florets cook nicely in the pan. If using frozen, steam and chop them into bite-size pieces first, then pat dry to avoid thinning the sauce; add toward the end since frozen broccoli is often already cooked.

Snow peas – Add a crisp, refreshing crunch; toss them in near the end of cooking.

Marinade and Sauce Ingredients

Soy sauce – Provides umami; substitute coconut aminos for a gluten-free option.

Ginger – Fresh ginger is ideal; ginger paste works in a pinch. It brightens the stir-fry.

Garlic – Fresh garlic (about 3 cloves) gives clear aromatic flavor.

Sugar – Balances the savory notes of soy sauce and broth.

Sesame oil – A small amount adds a toasty, nutty finish; olive oil can be substituted if needed.

To Deglaze

Beef broth – Deglazes the pan and builds a quick sauce; use any broth or stock on hand.

Soy sauce – Adds additional salt and depth.

Sugar – Rounds out the deglazing liquid with a touch of sweetness.

Garnish

Sesame seeds – Sprinkle toasted sesame seeds over the finished dish for crunch and presentation.

How to Make Shrimp and Steak Stir Fry

Step 1. In a small bowl whisk together soy sauce, minced ginger, chopped garlic, sugar, and sesame oil until combined and the sugar dissolves.

Step 2. Place sliced steak and the marinade in a zip-top bag or covered container, massage to coat, and let rest while you prep the vegetables.

Step 3. Heat a large cast-iron skillet or wok over medium-high. Add the steak with its marinade and stir until browned but still tender, about 3–5 minutes. Remove the steak and set aside, leaving the marinade in the pan.

Step 4. Add sliced red pepper, red onion, and broccoli florets to the skillet. Cook on medium-high for 5–7 minutes until the vegetables begin to soften; the pan liquid will reduce during this time.

Step 5. Meanwhile, whisk together beef broth, soy sauce, and sugar in a small bowl until the sugar dissolves.

Step 6. Pour the beef broth mixture into the skillet around the 4–5 minute mark to deglaze the pan and create a sauce that prevents burning while allowing the vegetables to finish cooking.

Step 7. When the vegetables start to soften, add the snow peas; they only need a short time to cook.

Step 8. Add the shrimp and cook until all pieces are firm and pink.

Step 9. Return the steak to the pan, toss to combine, sprinkle with sesame seeds, and serve immediately.

Tips for the Best Results

Prep everything first: Have vegetables chopped and ingredients measured before you start cooking; stir-fry moves quickly.

Choose quality proteins: Fresh, well-handled shrimp and a good cut of steak will improve the final flavor. Avoid any strong seafood odor when buying shrimp.

Preheat the pan: A hot wok or skillet gives a good sear on the steak and shrimp and helps the vegetables cook properly.

Watch the proteins: Remove steak and shrimp at the right doneness—steak slightly pink in the center and shrimp firm and opaque—to avoid toughness.

Must-Try Variations

Teriyaki glaze: Swap the sauce for a teriyaki glaze made from soy sauce, rice vinegar, brown sugar, sesame oil, and garlic. Add red pepper flakes or sriracha for heat.

Thai basil version: Add fresh basil, fish sauce, and a touch of chili for a fragrant Southeast Asian twist.

Sesame-ginger: Emphasize sesame and ginger for a bright, nutty profile.

Hoisin and five-spice: Use hoisin sauce and a pinch of Chinese five-spice for warm, complex flavors.

Storing and Reheating Shrimp and Steak Stir Fry

Cool leftovers before transferring to an airtight container. Refrigerate for up to 5 days.

Reheat on the stovetop over medium heat with a splash of broth or water to prevent drying, stirring occasionally until heated. Or microwave in 30-second bursts, stirring between intervals, until warmed through.

Frequently Asked Questions

More Recipes You’ll Love

Quick and Easy Shrimp and Steak Stir Fry

Kate

A simple surf-and-turf stir-fry of steak, shrimp, and crisp vegetables tossed in a savory-sweet sauce—fast, flavorful, and family-friendly.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Main Course

Cuisine American

Servings 4 Servings

Calories 381 kcal

Equipment

• 2 small bowls
• 1 large cast iron skillet

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb flank or flat iron steak, sliced
• ½ red onion, sliced
• 1 red pepper, sliced
• 2 cups broccoli florets
• 1 cup snow peas
• ¼ cup soy sauce
• 1 tablespoon minced ginger
• 3 cloves garlic, chopped
• 1 tablespoon sugar
• 1 teaspoon sesame oil

To Deglaze

• ¼ cup beef broth
• 2 tablespoons soy sauce
• ½ tablespoon sugar

Garnish

• Sesame seeds

Instructions

1. Combine ¼ cup soy sauce, 1 tablespoon minced ginger, 3 cloves garlic, 1 tablespoon sugar, and 1 teaspoon sesame oil in a small bowl; whisk until sugar dissolves.
2. Place sliced steak and marinade in a bag or container and let marinate while you prep the vegetables.
3. Heat a large cast-iron skillet over medium-high. Add steak and marinade; cook until browned but still tender, about 3–5 minutes. Remove steak and reserve the marinade in the pan.
4. Add red pepper, red onion, and broccoli florets to the skillet; cook 5–7 minutes until vegetables start to soften.
5. Whisk ¼ cup beef broth, 2 tablespoons soy sauce, and ½ tablespoon sugar. Add to the pan around the 4–5 minute mark to deglaze and create sauce.
6. Once vegetables begin to soften, add snow peas and cook briefly.
7. Add shrimp and cook until firm and pink.
8. Return steak to the pan, toss to combine, sprinkle with sesame seeds, and serve immediately.

Nutrition

Calories: 381 kcal

Carbohydrates: 15 g

Protein: 50 g

Fat: 14 g

Sodium: 1606 mg

Fiber: 3 g

Sugar: 9 g

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