Steak and Shrimp Stir Fry That Slaps: Surf, Turf, and 15-Minute Glory

You know those nights when you want a restaurant flex without the reservation or the bill? This is that move. Steak and shrimp stir fry gives you sizzling, glossy, high-protein goodness in one pan—fast.

It’s the kind of dish that makes weekday you feel like weekend you. Bold flavors, juicy textures, and zero drama. If takeout and fine dining had a baby, this is it.

The Secret Behind This Recipe

The magic is in three things: heat, timing, and sauce.

Stir-fry is a speed game—high heat, quick sear, no babysitting. Steak gets bronze on the outside and tender inside because it’s sliced thin and marinated for just the right amount of time. Shrimp cooks in seconds, bringing sweet brininess that loves umami-rich sauce.

The sauce matters more than you think. This one blends soy, oyster sauce, garlic, ginger, a touch of brown sugar, and chili for kick. Cornstarch turns it glossy and clingy, so every bite coats your tongue.

The final move? Tossing everything back in the wok at the end so flavors lock in without overcooking anything. Simple, but not basic.

Ingredients Breakdown

• Steak: 12 oz flank, skirt, or sirloin, thinly sliced against the grain.
• Shrimp: 12 oz large shrimp, peeled and deveined (tail on or off, your call).
• Vegetables: 1 red bell pepper (sliced), 1 small broccoli crown (small florets), 1 small red onion (sliced), 1 cup snap peas or snow peas, 2 scallions (cut in 1-inch pieces).
• Aromatics: 3 garlic cloves (minced), 1 tablespoon fresh ginger (minced).
• Neutral oil: 2–3 tablespoons (avocado, canola, or grapeseed).
• Marinade for steak: 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, pinch of black pepper.
• Shrimp seasoning: Pinch of salt, pinch of white or black pepper, 1/2 teaspoon cornstarch.
• Sauce: 3 tablespoons soy sauce (low sodium preferred), 1 tablespoon oyster sauce, 1 tablespoon hoisin or honey, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, 1 teaspoon chili-garlic sauce or sriracha (optional), 1/3 cup chicken or beef broth (or water), 1 tablespoon cornstarch.
• Finishers: 1 teaspoon sesame oil, toasted sesame seeds, extra scallions, lime wedges (optional).
• Serve with: Steamed jasmine rice, brown rice, or noodles.

Step-by-Step Instructions

1. Prep like a pro. Slice the steak thinly against the grain.Pat the shrimp dry. Chop veggies into bite-size, quick-cooking pieces. Stir-fry waits for no one.
2. Marinate the steak. In a bowl, mix soy sauce, cornstarch, rice vinegar, sesame oil, and pepper.Toss in the steak and rest 10–15 minutes while you prep the sauce.
3. Season the shrimp. Sprinkle with salt, pepper, and cornstarch. This helps sear and protect the delicate texture.
4. Whisk the sauce. Combine soy, oyster, hoisin/honey, rice vinegar, brown sugar, chili sauce (if using), broth, and cornstarch until smooth. Set aside.
5. Heat the pan like you mean it. Use a wok or large skillet over high heat until just smoking.Add 1 tablespoon oil.
6. Sear the steak in batches. Lay slices in a single layer. Sear 45–60 seconds per side until browned but not fully cooked. Remove to a plate.Don’t crowd—steam is the enemy.
7. Quick-cook the shrimp. Add another teaspoon of oil if needed. Sear shrimp 45–60 seconds per side until just pink and curled. Remove and keep with steak.
8. Stir-fry the veggies. Add 1 tablespoon oil, then onion and broccoli.Toss 2 minutes. Add bell pepper and snap peas; cook 2–3 minutes. You want crisp-tender, not soggy.
9. Add aromatics. Stir in garlic and ginger for 30 seconds until fragrant.If it smells amazing, you’re on track.
10. Bring it together. Return steak and shrimp (and resting juices) to the pan. Stir the sauce (cornstarch sinks), then pour it in. Toss 1–2 minutes until glossy and thickened.
11. Finish and serve. Kill the heat, drizzle sesame oil, sprinkle scallions and sesame seeds.Plate over rice or noodles. Squeeze lime if you’re feeling fancy.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Skillet over medium heat with a splash of water or broth until warmed. Microwave works in a pinch—short bursts to avoid rubbery shrimp.
• Freezer: Not ideal for shrimp texture, but doable.Freeze up to 2 months. Thaw overnight and reheat gently.
• Meal prep tip: Store the sauce separately and cook proteins/veg fresh for best texture if you’re batch-cooking.

Why This is Good for You

• High protein, balanced plate: Steak and shrimp bring complete proteins, keeping you full and supporting muscle recovery.
• Veggie power: Bell peppers, broccoli, and snap peas add vitamin C, fiber, and antioxidants. Your immune system says thanks.
• Smart fats: Sesame oil adds flavor with minimal quantity.You’re not drowning in butter here.
• Controlled sodium and sugar: Homemade sauce beats takeout by a mile—FYI, you get flavor without the hidden bloat.

Common Mistakes to Avoid

• Overcrowding the pan: It steams instead of sears. Cook steak and shrimp in batches for real browning.
• Low heat: Stir-fry needs high heat. Preheat until the oil shimmers or lightly smokes.
• Skipping the cornstarch: It’s your texture insurance—helps sear the meat and thicken the sauce.
• Overcooking shrimp: They cook in under 2 minutes.When they curl into a “C,” they’re done. “O” means overcooked—IMO, tragic.
• Too much sauce too early: Add it at the end so proteins don’t boil and veggies stay crisp.

Variations You Can Try

• Spicy Mongolian vibe: Add extra chili-garlic sauce, swap brown sugar for more, and use green onions heavily.
• Garlic butter twist: Add 1 tablespoon butter at the end with the sesame oil for a glossy, steakhouse finish.
• Citrus-ginger: Use orange juice instead of broth and add orange zest to the sauce. Bright and punchy.
• Low-carb/keto: Serve over cauliflower rice and swap brown sugar for a keto sweetener.
• Extra veg: Mushrooms, baby corn, or zucchini play well. Just keep pieces similar in size.
• No oyster sauce? Double the soy and add a dash of fish sauce for umami.Different, still great.

FAQ

What’s the best steak cut for stir-fry?

Flank, skirt, or sirloin work best. They slice thinly and stay tender when cooked hot and fast. Cut against the grain to avoid chewiness.

Can I use frozen shrimp?

Yes.

Thaw completely, pat very dry, and season as directed. Excess moisture kills sear and flavor, so don’t skip drying.

Do I need a wok?

Nope. A large, heavy skillet works.

A wok just makes tossing easier and heats more evenly, but it’s not mandatory.

How do I keep the veggies crisp?

Cut uniformly, cook hot and fast, and add firmer vegetables first. Don’t cover the pan, and don’t drown them in sauce early.

Can I make it gluten-free?

Yes. Use tamari or a certified gluten-free soy sauce and a GF oyster sauce.

Everything else is naturally gluten-free.

What can I use instead of cornstarch?

Potato starch or arrowroot powder are solid swaps. Use the same amount, and add near the end to avoid gummy sauce.

How do I scale this for a crowd?

Cook proteins and veggies in separate batches and combine with sauce right before serving. Keep the pan hot, and don’t rush the sear to “save time.” It won’t.

Can I cook the steak medium-rare?

Yes, and you should.

Sear quickly so the inside stays pink. Remember, it’ll finish slightly when tossed with the sauce.

The Bottom Line

This steak and shrimp stir fry delivers high-octane flavor with weeknight speed. It’s juicy, glossy, and ridiculously satisfying without the chaos of complicated cooking.

Keep the heat high, the sauce balanced, and your batches small. When you nail those, you’ll beat your favorite takeout—on demand. Now go make your kitchen smell like victory.