Sizzling Surf and Turf Delight

This delectable steak and shrimp stir fry combines two protein powerhouses in one vibrant, flavor-packed meal. The tender slices of flank steak and succulent shrimp mingle with crisp vegetables in a savory sauce that coats each bite perfectly. After mastering this recipe in my kitchen, it has become my go-to solution when I want to impress guests without spending hours cooking.

I created this recipe when trying to satisfy both my seafood-loving husband and my meat-devoted children. The resulting compromise has ironically become the most requested dish in our household for both weeknight dinners and special occasions.

Ingredients

• Flank steak cut against the grain ensures tenderness in every bite
• Shrimp brings a sweet oceanic flavor that complements the beef beautifully
• Soy sauce provides the umami foundation for the entire dish
• Cornstarch creates a velvety texture in both the marinade and final sauce
• Vegetable oil with its high smoke point is perfect for high-heat stir frying
• Bell pepper adds sweet crunch and vibrant color
• Broccoli florets soak up the savory sauce in their flowery tops
• Julienned carrot introduces natural sweetness and a pop of orange
• Minced garlic cloves provide that essential aromatic base
• Fresh ginger adds a warming spicy note that cuts through richness
• Green onions contribute both flavor and a fresh garnish element
• Salt and pepper allow for final seasoning adjustments
• Sesame seeds offer a nutty finish and visual appeal

Step-by-Step Instructions

Marinate the Proteins

Combine soy sauce and cornstarch in a medium bowl until smooth. Add your thinly sliced flank steak and cleaned shrimp, gently tossing until each piece is coated. Allow this mixture to rest for 15 to 20 minutes as the cornstarch tenderizes the meat and the soy sauce infuses flavor.

Sear the Steak

Heat your wok or large skillet until it is smoking hot, then add a tablespoon of oil. Working quickly, spread your marinated steak pieces in a single layer and let them sear undisturbed for about 45 seconds before stirring. Continue cooking for another minute until the exterior is browned but the interior remains slightly pink. Transfer to a clean plate.

Cook the Shrimp

In the same hot pan, add another splash of oil if needed. Add the marinated shrimp in a single layer, allowing them to cook for about 1 minute per side until they turn pink and start to curl. Be vigilant as shrimp can overcook quickly. Remove and place with the reserved steak.

Stir Fry Vegetables

Without cleaning the pan, add your bell peppers, broccoli, and carrots. Keep everything moving constantly for 3 to 4 minutes until the vegetables begin to soften but retain their vibrant colors and some crispness. The goal is tender crisp, not mushy.

Add Aromatics

Reduce the heat slightly and add the minced garlic and ginger to the vegetables. Stir continuously for 60 seconds until fragrant, being careful not to let the garlic burn as it will become bitter.

Create the Final Dish

Return the steak and shrimp to the pan, along with any accumulated juices. Gently toss everything together for about 1 minute until all components are hot and well combined. Taste and adjust seasoning with salt and pepper as needed.

The secret to this recipe is truly in the quick marinade. I discovered that even just 15 minutes with cornstarch and soy sauce transforms both the steak and shrimp, giving them that restaurant quality texture and flavor that seems impossible to achieve at home. My daughter now requests this dish for every birthday dinner.

Storage and Reheating

This stir fry keeps remarkably well in the refrigerator for up to three days in an airtight container. When reheating, add a tablespoon of water to the mixture and warm gently on the stovetop just until hot. Avoid microwave reheating if possible as it can make the shrimp rubbery. The flavors actually deepen overnight, making leftovers sometimes even better than the original meal.

Vegetable Variations

The beauty of this recipe lies in its flexibility. While I recommend the pepper, broccoli, and carrot combination for color and texture variety, you can substitute whatever vegetables you have on hand. Snow peas, asparagus, mushrooms, and water chestnuts all work beautifully. Aim for about 3 cups total of mixed vegetables, cutting them to similar sizes for even cooking. In winter, I often substitute frozen vegetable mixes with excellent results.

Serving Suggestions

While this stir fry makes a complete meal on its own, serving it over steamed jasmine rice or fluffy quinoa helps absorb the delicious sauce. For a lower carb option, cauliflower rice works wonderfully. I also enjoy adding a sprinkle of red pepper flakes at the table for those who appreciate some heat. For an impressive dinner party, serve family style on a large platter garnished with extra green onions, sesame seeds, and lime wedges.

Common Recipe Questions

→ What cut of beef works best for this stir fry?

Flank steak is ideal because it's lean, flavorful, and becomes tender when sliced thinly against the grain. Alternatives include sirloin, ribeye, or skirt steak. Whatever cut you choose, ensure it's sliced thinly and across the grain for maximum tenderness.

→ Can I substitute frozen shrimp?

Yes, frozen shrimp works well. Thaw completely before marinating, and pat dry with paper towels to remove excess moisture. This prevents the shrimp from steaming rather than searing when added to the hot pan.

→ How can I make this dish spicier?

Add heat by incorporating sliced fresh chilies or red pepper flakes when sautéing the vegetables. Alternatively, drizzle with sriracha or chili oil before serving. A dash of spicy bean paste or sambal oelek in the marinade also works wonderfully.

→ What vegetables can I substitute in this stir fry?

This stir fry is versatile and works with many vegetables. Try snow peas, snap peas, sliced mushrooms, baby corn, water chestnuts, bok choy, or thinly sliced cabbage. The key is cutting vegetables into similar sizes for even cooking.

→ What's the best way to serve this dish?

Serve over steamed jasmine or basmati rice to absorb the delicious sauce. For a lower-carb option, try cauliflower rice or zucchini noodles. It also pairs well with simple chow mein noodles or Singapore-style rice noodles for a complete meal.

→ How long does the marinade need to work?

While 15-20 minutes is sufficient, you can marinate the steak for up to 2 hours in the refrigerator for deeper flavor. However, don't marinate the shrimp for more than 30 minutes as the acid in soy sauce will begin to cook the delicate shellfish.