Steak and Shrimp Stir Fry Recipe (Easy on the Griddle)

Steak and shrimp stir fry is one of my go-to meals when I want something quick, flavorful, and packed with protein. Getting that perfect sear on the steak while keeping the shrimp juicy took me a while to master, but now I have it down to a science.

I used to struggle with overcooked shrimp or tough steak, but after testing different techniques, I found the best way to make a well-balanced stir fry every time.

In this recipe, I’ll show you exactly how I do it, sharing my favorite tips so you can make an easy and delicious stir fry at home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

Great ingredients make great food. I always go for fresh veggies and quality steak and shrimp to get the best flavors in every bite. Here’s what you need to make this steak and shrimp stir fry recipe:

For the Stir Fry:

• 1 lb flank steak, sliced thin
• 1/2 lb shrimp, peeled and deveined
• 1 tbsp cornstarch
• 2 tbsp oil (vegetable or sesame oil)
• 1 bell pepper, sliced
• 1 cup sugar snap peas
• 1/2 cup snow peas
• 1 zucchini, sliced
• 1 carrot, julienned
• 1/2 cup mushrooms, sliced
• 1/4 cup green onions, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

For the Sauce:

• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tbsp rice vinegar
• 1 tbsp oyster sauce
• 1/2 cup chicken broth
• 1 tsp sesame oil

Instructions

The key to a good stir fry is having everything prepped and ready to go. It cooks fast, so there’s no time to measure ingredients once the heat is on. Here are the steps to follow:

1. Prepare the steak and shrimp: In a small bowl, toss the sliced flank steak with cornstarch, salt, and pepper. Massage it in to coat evenly. Let it sit for about 10 minutes while you prep the rest of the ingredients—this helps tenderize the meat. Pat the shrimp dry with a paper towel to remove excess moisture, then season lightly with salt and pepper.
2. Make the sauce: In another small bowl, combine all the sauce ingredients. Stir well to dissolve the cornstarch completely—no lumps should remain. The sauce should have a smooth consistency before adding it to the stir fry.
3. Cook the steak: Heat a large skillet, nonstick pan or wok over medium-high heat until hot. Add 1 tablespoon of oil, swirling to coat the pan. Sear the steak in batches, making sure not to overcrowd the pan. Cook for about 2 minutes per side, allowing a nice crust to form. Remove from the pan and set aside.
4. Cook the shrimp: In the same pan, add another tablespoon of oil and add shrimp. Cook for about 2 minutes, flipping halfway through. Once pink and opaque, remove from the pan and set aside with the steak.
5. Stir fry the vegetables: Add the garlic, ginger, and red pepper flakes to the pan, stirring for 30 seconds until fragrant. Toss in the bell peppers, sugar snap peas, snow peas, zucchini, carrots, mushrooms, and green onions. Stir and cook for 3-4 minutes, stirring frequently to ensure even cooking. The veggies should be slightly tender but still crisp.
6. Bring it together: Return the steak and shrimp to the pan. Pour in the sauce and toss everything together, making sure the sauce coats the meat and vegetables evenly. Cook for another 2-3 minutes until the sauce thickens and everything is well combined.
7. Serve: Garnish with sesame seeds and extra green onions for extra flavor. Serve hot over rice or noodles for a complete meal.

Recipe Notes

• Slicing the Steak: Always slice against the grain for a more tender bite.
• High Heat is Key: A hot wok or skillet prevents steaming and ensures a proper sear.
• Cornstarch Coating: Helps create a slight crispiness on the steak and thickens the sauce.
• Oil Choice: Use high smoke point oils like vegetable, peanut, or avocado oil for best results.

Related Articles: 

• Grilled Picanha Steak Recipe
• Bulgogi Steak Recipe
• Balsamic Steak Salad Recipe

Nutrition Facts (Per Serving)

• Calories: 420
• Protein: 38g
• Carbohydrates: 18g
• Fat: 22g
• Fiber: 4g
• Sugar: 6g

Tips for Cooking the Perfect Stir Fry

I have made my fair share of stir fry mistakes, but here are my best tips to avoid them:

• High heat is your friend. A wok or large skillet should be smoking hot before adding ingredients to get that perfect sear. If the pan is not hot enough, the ingredients will release moisture and steam instead of developing that flavorful char.
• Do not overcrowd the pan. Cook in batches so the steak and shrimp get a good crust instead of steaming. If you pile everything in at once, the heat drops, and you will end up with soggy meat and vegetables instead of crispy, caramelized bites.
• Prep everything before cooking. Stir fry happens fast, so have all your ingredients sliced, measured, and ready to go. The last thing you want is to be scrambling to chop veggies while your shrimp overcooks in the pan.

“I always tell home cooks to slice their steak against the grain for tenderness and to let their stir fry sauce simmer for a minute before adding it to the pan - it helps develop deeper flavors.”

- Jet Tila, American Celebrity Chef & Recipe Developer

How to Store Leftovers

I love making extra because leftovers taste even better the next day. Here’s how to store them properly so you can enjoy your stir fry later without losing any flavor or texture:

• Refrigerator: Store in an airtight container for up to 3 days. Make sure the stir fry is fully cooled before sealing it to prevent excess condensation, which can make the veggies soggy.
• Freezer: This stir fry freezes well! Store in a freezer-safe container for up to 2 months. To prevent freezer burn, press out as much air as possible before sealing. For best results, store the stir fry in portion-sized containers so you can reheat only what you need.
• Reheating: Heat in a pan over medium heat, adding a splash of water or broth to loosen the sauce. Stir frequently to ensure even heating. Avoid using the microwave if possible, as it can make the shrimp rubbery and the vegetables mushy. 

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