Description
A quick and delicious stir fry featuring flank steak and shrimp, tossed with vibrant vegetables.
Ingredients
Scale
- 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
Instructions
- Marinate the Steak and Shrimp: In a bowl, combine flank steak and shrimp with soy sauce, cornstarch, salt, and pepper. Let them marinate for at least 15 minutes for maximum flavor.
- Cook the Steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated steak and stir-fry for about 2-3 minutes, until browned and just cooked through. Remove and set aside.
- Cook the Shrimp: In the same skillet, add another tablespoon of vegetable oil. Add the shrimp and cook for 2-3 minutes, stirring until they turn pink and opaque. Remove and set aside with the steak.
- Stir Fry the Vegetables: Add the bell pepper, broccoli, carrot, garlic, and ginger to the skillet. Stir-fry for about 4-5 minutes, or until the veggies are tender-crisp.
- Combine and Serve: Return the steak and shrimp to the skillet with the vegetables. Toss everything together for 1-2 minutes to heat through. Serve hot, garnished with chopped green onions and sesame seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 170mg