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High Protein Steak Shrimp Stir-Fry

High Protein Steak Shrimp Stir-Fry

Elevate your weeknight dinners with this incredibly delicious High Protein Steak Shrimp Stir-Fry. This recipe offers a fantastic balance of lean protein, vibrant vegetables, and a savory sauce, making it the perfect go-to for anyone seeking a healthy and satisfying meal without the fuss. Prepare to impress yourself and your loved ones with a restaurant-quality dish made right in your own kitchen.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1 pound sirloin steak thinly sliced against the grain
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
For the Shrimp
  • 1 pound large shrimp peeled and deveined
  • 1 teaspoon olive oil
  • pinch black pepper
For the Vegetables
  • 1 tablespoon olive oil
  • 1 medium onion thinly sliced
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1/2 cup carrots sliced
For the Sauce
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons oyster sauce (or vegetarian oyster sauce)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Equipment

  • Large skillet or wok
  • Medium Bowl
  • Small Bowl

Method
 

  1. In a medium bowl, combine the thinly sliced sirloin steak with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of sesame oil. Toss to coat the steak evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients.
    1 tablespoon soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, 1 pound sirloin steak
  2. Pat the peeled and deveined shrimp dry with paper towels. Season them lightly with a pinch of black pepper. Set aside.
    pinch black pepper, 1 pound large shrimp
  3. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon cornstarch, and 2 tablespoons water. Ensure the cornstarch is fully dissolved. Set aside.
    1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon cornstarch, 2 tablespoons water
  4. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated steak in a single layer and cook for 1-2 minutes per side, until browned but not fully cooked through. Remove the steak from the skillet and set aside on a plate.
    1 tablespoon olive oil, 1 pound sirloin steak
  5. Add another 1 tablespoon of olive oil to the same skillet. Add the sliced onion and cook for about 1 minute until slightly softened. Add the minced garlic and grated ginger and stir-fry for another 30 seconds until fragrant.
    1 tablespoon olive oil, 1 medium onion, 2 cloves garlic, 1 inch ginger
  6. Add the red and yellow bell pepper strips, broccoli florets, snap peas, and sliced carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
    1 red bell pepper, 1 yellow bell pepper, 1 cup broccoli florets, 1 cup snap peas, 1/2 cup carrots
  7. Return the seared steak to the skillet with the vegetables. Add the prepared shrimp to the skillet. Give the sauce a quick whisk and pour it over the ingredients in the skillet.
    1 pound sirloin steak, 1 pound large shrimp
  8. Stir everything together continuously for 1-2 minutes, until the sauce thickens and coats the steak, shrimp, and vegetables. The shrimp should be pink and fully cooked.
  9. Remove from heat immediately. Serve your High Protein Steak Shrimp Stir-Fry hot, ideally over a bed of brown rice or quinoa for an extra boost of fiber and nutrients.

Notes

This stir-fry is best served immediately. For reheating, gently warm in a skillet over medium-low heat, adding a bit of water or broth if needed. It can be stored in the refrigerator for 3-4 days.