High-Protein Steak and Shrimp Stir-Fry

Introduction

This fast steak and shrimp stir-fry delivers big protein and big flavor in about 30 minutes, perfect for a busy weeknight. Thinly sliced steak and quick-cooking shrimp lock in texture while colorful vegetables add crunch and nutrients. The simple marinade and short cook times mean minimal hands on time and maximum payoff. For more quick meal ideas check out this resource for quick and tasty meal solutions.

Why This Recipe Works

This recipe keeps things efficient by prepping a single marinade for the steak that doubles as the base sauce. Thin slicing and a short marinating window tenderize the beef without slowing you down. Cooking proteins separately avoids overcooking shrimp or steaming the steak, so both finish perfectly. Using mixed vegetables that cook quickly keeps the dish vibrant and tender crisp. Cornstarch in the marinade gives the sauce a glossy finish that clings to each bite. Overall, the method is built for speed without sacrificing texture or flavor. For other quick options you can explore more easy cooking ideas here.

Flavor and Texture

The soy and oyster sauce combo delivers savory depth with a hint of umami that pairs naturally with beef and shellfish. Garlic brings a sharp aromatic lift while quick stir-frying preserves vegetable crunch. The cornstarch creates a light coating so every ingredient gets a saucy bite without becoming soggy. Browning the steak builds tasty caramelized edges while the shrimp stay snappy and slightly sweet. The result is a balanced contrast of tender meat, firm shrimp, and crisp vegetables.

Ingredients

– 1 lb steak (thinly sliced)
– 1 lb shrimp (peeled and deveined)
– 2 cups mixed vegetables (bell peppers, broccoli, carrots)
– 3 cloves garlic (minced)
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Cooked rice or noodles (for serving)

Step by Step Instructions

1. In a large bowl, combine the sliced steak with soy sauce, oyster sauce, and cornstarch. Let marinate for 15 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak and stir-fry for about 3-4 minutes until browned. Remove from the pan and set aside.
3. In the same pan, add the shrimp and cook for 2-3 minutes until they turn pink. Remove and set aside with the steak.
4. Add the remaining oil to the pan, then toss in the garlic and mixed vegetables. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
5. Return the steak and shrimp to the pan, mix well, and cook for an additional 2 minutes. Season with salt and pepper to taste.
6. Serve hot over cooked rice or noodles.

Quick Tips and Shortcuts

Use pre-sliced beef from the butcher or a grocery deli counter to save chopping time. Frozen prepped mixed vegetables work great and cut total cook time even more. If you like more sauce, whisk an extra tablespoon of soy and a teaspoon of cornstarch into 1/4 cup water and add in the final minute. Cook rice simultaneously in a rice cooker or use leftover cold rice for faster reheating. Keep a hot pan and avoid crowding to get proper browning and maintain crisp veggies.

Storage and Meal Prep

Cool leftovers quickly and store in airtight containers for up to three days in the refrigerator. Reheat gently in a skillet with a splash of water to revive sauce and keep shrimp from overcooking. For meal prep pack rice separately from the stir-fry to retain texture for a couple of days. This dish also freezes reasonably well for two months, though vegetables soften after thawing.

Short Closing Note

This stir-fry is a reliable, fast dinner that feels like takeout but comes together in your kitchen. Keep the staples on hand and you can swap veggies or protein without changing the quick method.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.