Pin it
This hearty steak and shrimp stir fry has become my weeknight dinner hero, combining tender flank steak with succulent shrimp in a savory Asian-inspired sauce that coats every bite perfectly.
The first time I made this recipe was during a particularly hectic week when I needed something quick but still impressive. My family was blown away by how restaurant-quality it tasted despite the minimal effort. Now it's requested at least twice a month in our rotation.
Ingredients
- Flank Steak: 1.5 lbs. Choose a piece with good marbling for tenderness and slice it against the grain for the best texture
- Frozen Medium Shrimp: 1 lb. I recommend waterfront BISTRO Raw Peeled & Deveined Tail Off for convenience
- Bens Original Jasmine Ready Rice: 8.5 oz package. The quick microwave version saves precious time without sacrificing flavor
- Coconut Aminos: 1/3 cup plus 1/2 cup for marinade. This adds umami depth while being lower in sodium than traditional soy sauce
- Dijon Mustard: 1 Tbsp. An unexpected ingredient that adds subtle tanginess to balance the sweet and savory notes
- Stir Fry Broccoli: 12 oz package. Pre cut saves time and ensures even cooking
- Green Onions: 3 stalks chopped. Provides a fresh aromatic finish that brightens the entire dish
- Toasted Sesame Oil: 1 Tbsp. The nutty flavor is essential for authentic stir fry taste
- Ground Ginger and Garlic Powder: 1 tsp each. These provide warmth and aromatic base notes without the prep of fresh
- Lime Juice: from 1 fresh lime. The acidity helps tenderize the meat and brightens all flavors
Step-by-Step Instructions
- Prepare the Marinade:
- Combine coconut aminos, toasted sesame oil, lime juice, ground ginger, and garlic powder in a resealable bag. Add thinly sliced flank steak cut against the grain. Allow to marinate for at least 4 hours or ideally all day in the refrigerator. The longer marinade time allows the flavors to penetrate deeply into the meat fibers.
- Defrost the Shrimp:
- Place frozen shrimp in a large bowl of warm water. Change the water once or twice until shrimp are completely thawed but still cold to touch. Proper defrosting preserves the delicate texture of the shrimp and prevents them from becoming rubbery during cooking.
- Cook the Steak:
- Heat a large skillet over medium high heat with just a teaspoon of olive oil. When the oil shimmers, add the marinated steak pieces in a single layer, being careful not to overcrowd the pan. Sear for approximately 3 minutes per side until a beautiful crust forms while maintaining a slightly pink center. The caramelization that occurs creates essential flavor compounds.
- Cook the Shrimp:
- Without cleaning the pan, add the defrosted shrimp directly to the flavorful beef drippings. Cook just until they turn pink and opaque, about 2 minutes total. The residual heat will continue cooking them after removal, so err on the side of undercooking slightly to prevent toughness.
- Prepare the Vegetables:
- Steam the broccoli stir fry mix in the microwave for 3-5 minutes in a bowl with water. They should remain slightly crisp for textural contrast in the final dish. The bright green color indicates proper cooking while maintaining nutritional value.
- Create the Sauce Base:
- After removing excess liquid from the pan, add the steamed vegetables along with coconut aminos and dijon mustard. Allow to simmer gently, creating a light glaze that will coat all components of the dish.
- Complete the Dish:
- Microwave the ready rice according to package directions. Add the hot rice directly to the vegetable mixture, then return the steak and shrimp to the pan. Incorporate the chopped green onions and toss everything together until evenly distributed and heated through.
- Garnish and Serve:
- Top with optional sesame seeds, additional green onions, chili flakes or extra dijon according to your preference. These final touches add visual appeal and textural contrast to the finished dish.
Pin it
The coconut aminos are truly the secret ingredient that transforms this dish. I discovered them when trying to reduce sodium in our family meals, but now prefer their subtle sweetness to traditional soy sauce. The first time I served this stir fry to my mother in law, she was convinced I had ordered takeout from our favorite Asian restaurant. That moment of culinary deception remains one of my proudest cooking achievements.
Storage and Reheating
This stir fry keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually deepen overnight, making the leftovers sometimes even better than the original meal. When reheating, add a splash of water to rejuvenate the sauce and prevent dryness. I recommend using a skillet over medium heat rather than the microwave to maintain the texture of the proteins. A quick 4-5 minute heat with occasional stirring will bring it back to life without overcooking the shrimp.
Pin it
Make It Your Own
The beauty of this recipe lies in its adaptability. Swap the flank steak for ribeye or sirloin if you prefer a different beef cut. Not a shrimp fan? Substitute chicken thighs cut into bite-sized pieces. For the vegetables, any stir fry medley works beautifully, from snow peas and bell peppers to mushrooms and water chestnuts. During summer months, I often use whatever looks freshest at the farmers market. The coconut aminos marinade works universally well with any protein and vegetable combination you choose.
Serving Suggestions
While this dish is a complete meal on its own, I sometimes serve it with a simple cucumber salad dressed with rice vinegar and sesame oil for a refreshing contrast to the rich stir fry. For entertaining, present it family-style on a large platter garnished with lime wedges and extra sauce on the side. This stir fry also makes excellent meal prep lunches portioned into containers with an extra drizzle of sauce reserved separately to prevent sogginess.
Frequently Asked Questions
- → How do I ensure the steak stays tender?
Slicing the steak against the grain and marinating it for several hours helps ensure tenderness. Cooking it quickly over medium-high heat for a sear without overcooking is key.
- → Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be used. Simply skip the defrosting step and clean the shrimp before cooking for the best results.
- → How can I make the stir fry spicier?
Add red chili flakes, sriracha, or chopped fresh chili peppers to the dish while cooking or as a garnish for an extra kick.
- → What can I substitute for coconut aminos?
You can use low-sodium soy sauce or tamari if coconut aminos aren’t available. These options mimic the savory umami flavor well.
- → What vegetables can I use besides broccoli?
Feel free to swap broccoli with bell peppers, snap peas, mushrooms, or carrots to customize the stir fry according to your preference.
- → Why is it better to use raw shrimp instead of cooked?
Raw shrimp ensures they won’t become overcooked and rubbery during the cooking process. Cooking them directly in the pan with steak juices adds more flavor.