Steak and Shrimp Stir Fry

This steak and shrimp stir fry brings together juicy shrimp, tender strips of steak, and crisp vegetables all tossed in a sweet, savory sauce. It’s a quick and flavorful one-pan dish that feels just like takeout—but made fresh at home

Why I’ll Love This Recipe

I love how simple and satisfying this recipe is. It’s perfect when I want a hearty, protein-packed meal that still includes a good amount of vegetables. The combination of steak and shrimp makes it feel special, and the sauce ties everything together with a perfect balance of savory, sweet, and a little heat. Best of all, it comes together fast, making it ideal for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sauce:

• reduced sodium soy sauce

• pineapple juice

• water

• rice vinegar

• brown sugar

• minced garlic

• sesame oil

• red pepper flakes

• corn starch

For the stir fry:

• olive oil (divided)

• thin‑sliced top sirloin steak

• salt and pepper

• shrimp, peeled and deveined

• red bell pepper, sliced

• broccoli florets

• green onions, chopped

For serving:

• cooked rice (brown or white)

Directions

1. I start by whisking together all the sauce ingredients in a bowl and set it aside.

2. In a large skillet, I heat half the olive oil over medium heat. I season the steak and stir fry it for about 3 minutes until browned, then remove it from the skillet.

3. I add more oil, then sauté the bell pepper and broccoli until they’re just tender but still crisp, about 4 to 5 minutes.

4. I push the veggies to the side and add the shrimp, cooking them for about 2 to 3 minutes until pink and fully cooked.

5. I return the steak to the pan, add the green onions and pour in the sauce. I stir everything together and cook for another 2 minutes until the sauce thickens and everything is well coated.

6. I serve the stir fry over cooked rice and divide into portions.

Servings and timing

Serves: 4
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Variations

Sometimes I double the sauce if I want extra to spoon over rice. I’ve used flank steak or tri-tip instead of top sirloin. For a different texture, I like swapping shrimp with scallops or even chicken. If I want to keep it low-carb, I serve it over cauliflower rice or zucchini noodles instead of regular rice.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. When I reheat, I use a skillet over medium heat with a splash of water or broth to keep everything moist. Microwaving in short bursts with a stir in between also works well.

FAQs

What type of steak is best for stir fry?

I prefer top sirloin because it’s tender and easy to slice thin, but flank steak or tri-tip also work great.

Can I make this ahead of time?

Yes, it’s great for meal prep. I cook everything, let it cool, and store it in containers. It holds up well for several days in the fridge.

Can I use frozen shrimp?

Absolutely. I just make sure to thaw and pat them dry before cooking so they sear nicely and don’t release too much water.

What vegetables can I use instead?

I like mixing it up with snow peas, sliced carrots, baby corn, or snap peas. Anything that stir fries quickly works well.

Is the sauce very spicy?

It has a little heat from the red pepper flakes, but I adjust it to taste. I can add more or less depending on how spicy I want it.

Conclusion

This steak and shrimp stir fry is one of my favorite go-to meals when I want something filling, flavorful, and fast. It combines the best of both worlds—surf and turf—with colorful vegetables and a delicious homemade sauce. Whether I’m serving it fresh or reheating leftovers, it never disappoints.

Steak and Shrimp Stir Fry

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A quick and flavorful steak and shrimp stir fry with tender steak strips, juicy shrimp, and crisp vegetables tossed in a sweet and savory sauce. Perfect for a satisfying weeknight meal.

• Total Time: 50 minutes
• Yield: 4 servings

Ingredients

Sauce: 1/4 cup reduced sodium soy sauce, 1/4 cup pineapple juice, 1/4 cup water, 2 tbsp rice vinegar, 1 tbsp brown sugar, 2 cloves garlic minced, 1 tsp sesame oil, 1/4 tsp red pepper flakes, 1 tbsp cornstarch

Stir Fry: 2 tbsp olive oil (divided), 1 lb thin-sliced top sirloin steak, salt and pepper to taste, 12 oz shrimp (peeled and deveined), 1 red bell pepper (sliced), 3 cups broccoli florets, 3 green onions (chopped)

For Serving: Cooked rice (brown or white)

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Instructions

1. Whisk together all sauce ingredients in a bowl and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Season steak with salt and pepper and stir fry for about 3 minutes until browned. Remove from skillet.
3. Add remaining olive oil, sauté bell pepper and broccoli for 4–5 minutes until just tender but still crisp.
4. Push veggies to one side, add shrimp and cook 2–3 minutes until pink and cooked through.
5. Return steak to pan, add green onions, pour in sauce, and stir to combine.
6. Cook another 2 minutes until sauce thickens and coats everything well.
7. Serve stir fry over cooked rice.

Notes

• Double the sauce if you want extra to drizzle over rice.
• Substitute flank steak or tri-tip for top sirloin.
• Swap shrimp for scallops or chicken for variation.
• Serve over cauliflower rice or zucchini noodles for a low-carb option.
• Adjust red pepper flakes to control spiciness.

• Author: Amelia
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stir Fry
• Cuisine: Asian
• Diet: Gluten Free

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 9g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 38g
• Cholesterol: 140mg