Easy High-Protein Steak and Shrimp Stir-Fry

This steak and shrimp stir-fry takes two hearty proteins and brings them together in one skillet for a fast, flavorful meal. Tender strips of beef sear quickly while shrimp cook to a juicy pink, then both get tossed with crisp vegetables in a savory sauce that clings to every bite. It feels bold, filling, and still comes together in less time than it takes to order takeout. Every forkful carries a balance of protein-packed steak and shrimp with fresh crunch from the veggies.

I’ve always enjoyed how stir-fries make mealtime easier without cutting back on flavor. This one is extra special because it mixes surf and turf in a single pan, giving that restaurant-style variety right at home. It’s satisfying for days when I want something hearty but not too heavy, and I like how the sauce ties everything together with just the right mix of salty, sweet, and garlicky notes. It turns a weeknight dinner into something that feels more like a treat.

Why You’ll Love This Recipe

This steak and shrimp stir-fry delivers a high-protein punch with a mix of flavors and textures that work perfectly together.

Double protein boost: Steak and shrimp create a filling, nutrient-rich dish that fuels you longer.

Quick cooking: Both proteins sear fast, keeping the total cook time under 30 minutes.

Veggie balance: Crisp vegetables add freshness, color, and crunch to each bite.

Versatile sauce: The stir-fry sauce coats everything with a savory, slightly sweet glaze.

Customizable: Swap vegetables, adjust seasonings, or change the spice level to fit your taste.

Restaurant-style feel: Brings that takeout favorite to your table with less cost and more control.

Here’s a trick I often use: I marinate the steak slices briefly in soy sauce, garlic, and a splash of rice vinegar while I prep the vegetables. This little step softens the meat and adds more depth of flavor without any extra time. Sometimes I’ll finish the dish with sesame seeds or fresh cilantro for a garnish that makes it look and taste even fresher.

Save

Ingredients

For the Stir-Fry:

• 1 pound flank steak or sirloin, thinly sliced against the grain
  
• 1 pound large shrimp, peeled and deveined
  
• 2 tablespoons soy sauce
  
• 1 tablespoon oyster sauce
  
• 1 tablespoon hoisin sauce
  
• 2 tablespoons rice vinegar
  
• 3 garlic cloves, minced
  
• 1 tablespoon fresh ginger, grated
  
• 1 red bell pepper, thinly sliced
  
• 1 cup broccoli florets
  
• 1 cup snap peas
  
• 2 green onions, sliced
  
• 2 tablespoons vegetable oil (divided)
  
• Salt and black pepper, to taste
  

Optional Add-ins:

• 1 teaspoon red pepper flakes for spice
  
• 1 tablespoon sesame oil for extra flavor
  
• Cooked rice or noodles for serving
  
• Toasted sesame seeds or chopped cilantro for garnish
  

Save

Step-by-Step Instructions/

1. Prep the Steak and Shrimp

Slice the steak into thin strips, cutting against the grain so it stays tender. Pat the shrimp dry with paper towels. Toss the steak with a tablespoon of soy sauce and a pinch of black pepper while you get everything else ready. This quick marinate adds flavor without waiting around.

2. Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, hoisin, and rice vinegar. Stir in garlic and ginger for a fragrant base. Keep it nearby because things move quickly once you start cooking. I like tasting the sauce and adding a dash more soy or vinegar depending on the balance I want.

3. Cook the Steak

Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the steak in a single layer and sear for 2 to 3 minutes until browned but not fully cooked. Remove the beef to a plate so it doesn’t overcook. A hot pan is key here for that caramelized edge.

4. Sear the Shrimp

Add the remaining oil to the same skillet. Toss in the shrimp and cook for 2 to 3 minutes until they turn pink and curl slightly. Remove them and set aside with the steak. Shrimp cook quickly, so keeping a close eye ensures they stay juicy.

5. Stir-Fry the Veggies

Throw in broccoli, snap peas, and red bell pepper. Stir-fry for 3 to 4 minutes until crisp-tender. They should keep a little bite for texture. I often splash in a tablespoon of water to help steam the broccoli while it cooks.

6. Combine Everything

Return the steak and shrimp to the pan with the vegetables. Pour in the sauce and toss until everything is coated evenly. Let it simmer for another 2 minutes so the flavors blend together. Sprinkle in the green onions right before serving for freshness.

7. Serve Hot

Scoop the stir-fry over steamed rice or noodles. Sprinkle with sesame seeds or cilantro if you want to dress it up. I like to add a squeeze of lime juice on top to brighten all the flavors before digging in.

Tips & Variations

• Healthier choice: Use cauliflower rice or zucchini noodles for a lighter base.
  
• Change the veggies: Try carrots, baby corn, or mushrooms depending on what you have.
  
• Extra flavor: A drizzle of sesame oil right at the end adds nuttiness.
  
• Spicy kick: Add chili paste or sriracha to the sauce if you like heat.
  
• Protein swap: Chicken, scallops, or even tofu work well if you want variety.
  
• Make ahead: Prep the steak, shrimp, and vegetables earlier in the day, so all you need to do is cook.
  

One thing I like to do when making this dish for guests is double the sauce. Everyone always loves having extra to spoon over their rice or noodles. It also keeps leftovers juicy and never dry.

Serving Suggestions

This stir-fry shines over hot jasmine rice, brown rice, or lo mein noodles, but it also pairs well with quinoa for more protein. Serve it with a simple cucumber salad or steamed dumplings for a full meal that feels like takeout night at home.

When I cook it for gatherings, I set out bowls of toppings like chopped peanuts, lime wedges, or chili oil. It turns dinner into a fun, customizable spread where everyone can add their own twist. For a lighter approach, I sometimes serve it on its own as a protein-and-veg plate with no starch, and it’s just as satisfying.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just thaw them fully and pat dry before cooking so they sear instead of steaming.

What cut of steak works best?

Flank, sirloin, or skirt steak slice well and cook quickly without getting tough.

Can I meal prep this stir-fry?

Absolutely. Store cooked stir-fry in airtight containers for up to 3 days. Reheat in a skillet for best texture.

Do I need a wok?

No, a large skillet works fine. A wok just gives more space for tossing.

How do I keep the steak tender?

Slice against the grain and don’t overcook. A short marinade helps too.

Can I make the sauce ahead?

Yes, mix the sauce ingredients a day before and keep it chilled. It makes cooking faster.

What’s the best oil to use?

Neutral oils like canola, vegetable, or peanut oil handle high heat well.

How do I add more spice?

Stir in chili flakes, fresh sliced chili, or a spoonful of sambal oelek to the sauce.

Final Thoughts

This easy high-protein steak and shrimp stir-fry brings flavor, texture, and variety to the table in one quick recipe. With tender beef, juicy shrimp, crisp vegetables, and a balanced sauce, it’s the kind of dish that feels special without being complicated.

I like that it works just as well for a busy weeknight as it does for a dinner with friends. The mix of surf and turf makes it feel like something you’d order out, but the homemade version lets you control the ingredients and seasonings. Every time I make it, it reminds me how simple meals can still feel exciting.