Description
This Steak and Shrimp Stir Fry is the ultimate weeknight dinner, delivering a burst of flavor and protein in under 30 minutes. Featuring tender flank steak and juicy shrimp, this dish is not only quick to prepare but also visually appealing with its vibrant mix of vegetables. Perfect for busy families or entertaining guests, this one-pan wonder makes clean-up a breeze while ensuring a delicious meal that everyone will love. Customize it with your favorite veggies or spices to suit your taste!
Ingredients
Scale
- 1.5 lbs flank steak
- 1 lb frozen medium shrimp (peeled and deveined)
- 1 package (8.5 oz) Jasmine rice
- 1/3 cup coconut aminos
- 1 tbsp Dijon mustard
- 1 package (12 oz) stir-fry broccoli
- 3 green onions, chopped
- 1 lime, juiced
- 1 tbsp toasted sesame oil
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp olive oil for cooking
Instructions
- 1. Marinate flank steak slices in coconut aminos, sesame oil, lime juice, ginger, and garlic for at least 4 hours.
- 2. Defrost shrimp in warm water for about 10-15 minutes.
- 3. In a skillet over medium-high heat, cook marinated steak strips for about 3 minutes on each side until done; remove and set aside.
- 4. Sauté defrosted shrimp in the same skillet until pink and opaque; set aside with steak.
- 5. Steam broccoli according to package instructions.
- 6. Combine steamed veggies with leftover juices in the skillet along with additional coconut aminos and Dijon mustard; simmer briefly.
- 7. Mix in cooked rice and return shrimp and steak to the pan; stir well to combine.
- 8. Top with chopped green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420
- Sugar: 3g
- Sodium: 860mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 150mg