Description

A quick and flavorful stir fry made with tender flank steak, juicy shrimp, and colorful vegetables tossed in a savory garlic-ginger soy sauce. Perfect for a busy weeknight or a special dinner, this one-pan meal is hearty, well-balanced, and packed with flavor.

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 garlic cloves, minced

1 tablespoon ginger, minced

2 green onions, chopped

Salt and pepper, to taste

Sesame seeds, for garnish

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Instructions

In a bowl, combine soy sauce and cornstarch. Add the sliced flank steak and shrimp, mixing to coat. Marinate for 15–20 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add steak in a single layer, cook 2–3 minutes until browned, then remove and set aside.
Add remaining oil if needed. Cook shrimp for 2–3 minutes until pink and opaque, then remove and set aside with steak.
Add bell pepper, broccoli, and carrot to the skillet. Stir-fry for 3–4 minutes until tender-crisp.
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Return steak and shrimp to skillet. Toss everything together and cook for 1–2 minutes until heated through. Season with salt and pepper.
Garnish with chopped green onions and sesame seeds before serving.

Notes

Slice flank steak against the grain to keep it tender.

Use tamari or coconut aminos to make the dish gluten-free.

Add snap peas, mushrooms, or zucchini for extra variety.

Store leftovers in the fridge up to 3 days; reheat in a skillet for best results.

Do not overcook shrimp to avoid toughness.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 780mg
Fat: 18g
Saturated Fat: 3.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 45g
Cholesterol: 190mg