Description
A protein-packed steak and shrimp stir fry featuring colorful vegetables, perfect for busy weeknight dinners.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 1 pound shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Marinate the steak and shrimp: Combine soy sauce and cornstarch in a bowl. Add flank steak and shrimp, ensuring they’re well-coated. Marinate for about 15 minutes.
- Cook the steak: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add marinated steak and cook for about 3 minutes until browned. Remove and set aside.
- Cook the shrimp: In the same skillet, add the remaining tablespoon of vegetable oil and toss in the shrimp. Sauté for 2 minutes until pink and opaque. Set aside with the steak.
- Stir fry the vegetables: Add minced garlic, ginger, bell pepper, broccoli, and carrot to the skillet. Stir fry for about 3-4 minutes until just tender.
- Combine and serve: Return steak and shrimp to the skillet, mix everything together, and cook for an additional minute. Season with salt and pepper and garnish with green onions and sesame seeds before serving.
Notes
Use fresh ingredients for the best flavor, and avoid overcrowding the skillet to ensure even cooking.