Beef and Shrimp Stir Fry Recipe

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The Comfort of Beef and Shrimp Stir Fry Recipe

I love the satisfying dance of flavors and textures in this Beef and Shrimp Stir Fry Recipe. It’s one of those dishes that feels like a warm hug after a busy day—balanced, hearty, and so full of life. The tender sirloin steak and succulent shrimp pair perfectly with crisp vegetables, all wrapped up in a golden, velvety sauce that clings just right.

When I make this at home, I often find myself lingering over the stovetop, inhaling the aromatic blend of garlic, ginger, and sesame oil. You’ll notice how quickly the sizzling wok transforms simple ingredients into a dish that feels both special and accessible. Whether you’re cooking for family, friends, or just yourself, this stir fry brings comfort and a touch of festivity.

If you’ve ever wondered how to balance two proteins in one stir fry without overcomplicating things, you’re in the right place. I’ll walk you through each step, sharing tips to keep everything tender, juicy, and vibrant.

Ingredient Guide

• Sirloin Steak (1 lb): Tender and beefy; cubed for quick cooking. Swap for flank or ribeye if you prefer a fattier cut.
• Shrimp (1 lb): Large, peeled, and deveined for juiciness and ease of eating. Fresh or frozen works well.
• Soy Sauce: Basis of the marinade and sauce, giving salty umami. Use low sodium if preferred.
• Cornstarch: Helps with that velvety sauce texture and tenderizing the proteins.
• Vegetable & Sesame Oils: Vegetable oil is great for high heat stir-frying; sesame oil adds aroma.
• Fresh Ginger & Garlic: Add brightness and aromatic warmth. Don’t skimp—they’re stir fry essentials.
• Mixed Vegetables: Red and green bell peppers, onion, broccoli, snow peas, carrots—each brings a different crunch and natural sweetness.
• Oyster Sauce & Brown Sugar: Build depth and a subtle sweet-savory balance in the sauce.
• Rice Vinegar: Adds a gentle tang to lift the whole dish.
• Chicken Broth: Thins the sauce slightly and helps it coat ingredients beautifully.
• Optional Red Pepper Flakes: For a gentle kick, adjust to your heat preference.
• Garnishes: Toasted sesame seeds and chopped green onions bring a fresh finish and a textural pop.
• Cooked Rice: Your canvas for soaking up every last bit of sauce.

Prep Before You Begin

Before you dive into cooking, it pays to do a little mise en place—slice those veggies, marinate the steak and shrimp, and whisk together your sauce ingredients. The marinades only take about 10 to 30 minutes but set the stage for tender, flavorful proteins.

Set your wok or large skillet near the stove, and have your oils, utensils, and bowls ready. This recipe cooks fast and furious, so staying organized helps keep everything crisp and vibrant.

How to Make Beef and Shrimp Stir Fry Recipe

1. Prepare the steak: Toss the sirloin cubes with soy sauce, cornstarch, vegetable oil, sesame oil, ground ginger, and pepper. You’ll notice the meat takes on a slight glaze, signaling the marinade’s started softening the fibers. Set it aside for 15–30 minutes in the fridge. This step is crucial for juicy, tender beef.
2. Marinate the shrimp: Meanwhile, mix peeled shrimp with soy sauce, cornstarch, sesame oil, and minced garlic. The shrimp absorb the flavors quickly, so 10 minutes is all you need here.
3. Whisk the sauce: In a small bowl, combine soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch, chicken broth, sesame oil, and optional red pepper flakes. Whisk until smooth and lump-free. This sauce will thicken quickly once heated, so keep it close.
4. Cook the steak: Heat your wok or skillet over high heat until it’s shimmering. Add a tablespoon of vegetable oil, then spread the marinated steak out in a single layer. Stir-fry for 2-3 minutes until the edges brown but the center stays slightly pink. Remove and set aside to keep the texture tender.
5. Cook the shrimp: Add another tablespoon of vegetable oil. Spread shrimp evenly in the wok and cook for 2-3 minutes until they turn pink and opaque with slight crisp edges. Remove and set aside with the steak.

6. Stir-fry the vegetables: Add a fresh tablespoon of vegetable oil to the hot wok, then toss in minced garlic and grated ginger. Stir for 30 seconds till aromatic. Add onion, bell peppers, broccoli, snow peas, and carrots—all cut to bite-size. Stir-fry 5–7 minutes until veggies are tender yet still crisp, preserving their bright colors and fresh taste.
7. Combine and finish: Pour the prepared sauce over the veggies and bring to a gentle simmer. It will thicken and develop a lustrous gloss. Return the steak and shrimp to the wok, stirring quickly for 1–2 minutes to heat through and coat everything in that delicious sauce.
8. Serve: Spoon the stir fry over a bowl of steaming cooked rice. Sprinkle toasted sesame seeds and chopped green onions for a fresh crunch and a beautiful finish. The dish is best enjoyed right away to capture the contrast of tender meat, juicy shrimp, and crisp vegetables.

Creative Variations for Beef and Shrimp Stir Fry Recipe

• Swap sirloin for thinly sliced skirt steak or chicken breast for different textures.
• Add crunchy cashews or sliced water chestnuts for an extra textural layer.
• For a smoky twist, sprinkle five-spice powder into the marinade.
• Replace snow peas with snap peas or green beans in season.
• Use tamari for a gluten-free soy sauce option without sacrificing flavor.
• Toss in pineapple chunks for a bright, tropical sweetness.

Storage, Freezing & Reheating

• Refrigerate: Keep leftovers in an airtight container for up to 3 days—best eaten cold or gently reheated.
• Freeze: Freeze the cooked mixture (without rice) up to 2 months; thaw overnight in the fridge before reheating.
• Reheat: Warm in a skillet over medium heat or microwave in short intervals to avoid overcooking shrimp.
• Tip: Freshen up leftovers with a splash of soy sauce and a sprinkle of fresh green onions.

Beef and Shrimp Stir Fry Recipe FAQs

• Can I use frozen shrimp? Absolutely! Just thaw and pat dry before marinating to avoid adding excess water to the stir fry.
• What cut of beef works best? I recommend sirloin for its balance of tenderness and flavor, but flank or ribeye are fine alternatives.
• Is oyster sauce necessary? It adds depth, but you can substitute with hoisin sauce or a mix of soy sauce and a pinch of sugar for a similar effect.
• How do I keep veggies crisp? Stir-fry on high heat and avoid overcooking. Add vegetables like snow peas and broccoli later if needed to maintain crunch.
• Can I meal prep this dish? Yes, marinate proteins ahead of time and prep veggies in advance for quicker assembly during the week.

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