High-Protein Steak & Shrimp Stir-Fry in 30 Minutes

Sometimes, I crave a meal that’s both satisfying and quick to prepare. This steak and shrimp stir-fry fits the bill perfectly. It’s packed with protein, full of flavor, and comes together in just 30 minutes. Whether you’re juggling a busy schedule or simply want a delicious dinner without the fuss, this recipe has you covered.

What Makes This Stir-Fry Stand Out?

This dish isn’t just another stir-fry; it’s a harmonious blend of textures and flavors that elevate your dinner experience.

Definition List:

• High-Protein Content: Combining steak and shrimp provides a substantial protein boost, making it ideal for those looking to fuel their bodies effectively.
• Quick Preparation: With a total cook time of around 30 minutes, it’s perfect for weeknights when time is of the essence.
• Gluten-Free Option: By using coconut aminos instead of soy sauce, this dish caters to gluten-sensitive individuals without compromising on taste.
• Versatile Vegetables: Feel free to mix and match your favorite veggies, making it a customizable meal that suits your preferences.
• Flavorful Sauce: A combination of sesame oil, garlic, and red pepper flakes creates a sauce that’s both savory and slightly spicy.

This stir-fry isn’t just about convenience; it’s about delivering a meal that’s both nourishing and delightful to the palate.

Ingredients You’ll Need

This recipe is flexible, but here’s exactly what I use to get that perfect balance of flavor and texture:

Main Ingredients

• 8 oz flank steak, thinly sliced into bite-sized strips
• 8 oz large shrimp, peeled and deveined
• 1 tbsp cornstarch (for steak)
• 1 tbsp olive oil (for cooking)
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 cup snow peas
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 green onions, chopped (for garnish)
• 1 tsp sesame seeds (optional)

Stir-Fry Sauce

• 3 tbsp coconut aminos (or low-sodium soy sauce)
• 1 tbsp hoisin sauce (optional for deeper flavor)
• 1 tsp sesame oil
• ¼ tsp red pepper flakes
• ½ tsp honey or maple syrup (to balance saltiness)

Step-by-Step: How I Make This Steak & Shrimp Stir-Fry

This method helps everything cook evenly and keeps the flavors bright and fresh. Here’s exactly how I do it:

1. Prep the steak
   Toss the sliced flank steak with cornstarch in a bowl. This helps lock in moisture and gives the beef a nice texture once seared.
2. Heat things up
   Heat a large nonstick skillet or wok over high heat. Add half the olive oil.
3. Cook the steak
   Add steak strips in a single layer. Let them sear undisturbed for about 2 minutes, then flip and cook until just browned (about 3–4 minutes total). Remove and set aside.
4. Sauté the shrimp
   In the same pan, add the remaining oil. Cook shrimp for about 2 minutes per side until pink and firm. Don’t overcook. Remove and set aside.
5. Cook the vegetables
   Toss broccoli, bell pepper, and snow peas into the hot skillet. Stir-fry for 3–4 minutes until veggies are crisp-tender.
6. Add garlic and ginger
   Stir in garlic and ginger and sauté for another 30 seconds until fragrant.
7. Combine everything
   Return steak and shrimp to the pan. Pour in the stir-fry sauce and toss to coat everything evenly. Stir-fry for 1–2 more minutes until everything is heated through.
8. Finish and garnish
   Remove from heat. Sprinkle with chopped green onions and sesame seeds if using. Serve immediately.

Tips for Best Results

• Slice evenly: Make sure your steak and veggies are all cut to a similar size for even cooking.
• Dry your shrimp: Use paper towels to pat shrimp dry before cooking to prevent excess moisture in the pan.
• Hot pan = fast stir-fry: Keep your skillet hot so the steak and shrimp sear instead of steam.
• Make it spicier: Add more red pepper flakes or a splash of chili oil if you like it with a kick.
• Gluten-free option: Stick with coconut aminos if you’re avoiding gluten. It’s a great substitute for soy sauce.

Quick Recipe Snapshot

What Makes This Stir-Fry High in Protein?

This dish isn’t just packed with flavor — it’s loaded with lean protein from both steak and shrimp. Here’s the breakdown:

This balance makes it a solid meal for anyone trying to hit protein goals, especially if you’re into fitness, low-carb meals, or prepping ahead for busy weeknights.

Optional Add-ons and Swaps

Feel free to customize it depending on what’s in your kitchen:

• Swap steak for chicken – If you don’t have flank steak, thin chicken breast works just as well.
• Use tamari instead of soy sauce – Great for a gluten-free version.
• Add rice or noodles – Make it heartier by serving over jasmine rice, brown rice, or even rice noodles.
• Include other veggies – Zucchini, carrots, or baby corn all work well too.

Final Thoughts

This high-protein steak and shrimp stir-fry is one of my go-to meals when I need something quick, filling, and packed with flavor. It’s great for meal prep, perfect for busy nights, and can be customized with whatever fresh veggies or sauces you have on hand.

I always make a little extra to keep in the fridge—it reheats beautifully and stays just as tasty the next day. Whether you’re watching your carbs, boosting your protein, or just want something satisfying, this stir-fry hits all the right notes.

High-Protein Steak and Shrimp Stir-Fry

A quick, protein-rich stir-fry made with tender steak, juicy shrimp, and colorful veggies. Tossed in a light sesame-soy sauce, it’s perfect for meal prep or busy nights when you want something tasty and filling without spending hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Healthy

Calories: 340

Ingredients Method Notes

Ingredients

  

• 8 oz flank steak sliced into thin strips
• 8 oz raw shrimp peeled and deveined
• 1 red bell pepper sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 tbsp soy sauce or coconut aminos for gluten-free
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 cloves garlic minced
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes optional
• 1 tbsp olive oil for cooking
• 1 tbsp chopped green onions for garnish
• 1 tsp sesame seeds optional

Method

 

1. Prep the ingredients: Slice the steak into thin strips and pat dry with paper towels. Peel and devein the shrimp. Cut veggies into bite-sized pieces.
2. Make the sauce: In a small bowl, mix soy sauce, hoisin sauce, sesame oil, garlic, ginger, and red pepper flakes.
3. Cook the steak: Heat 1/2 tbsp olive oil in a large skillet over high heat. Sear steak for 2–3 minutes until browned. Remove and set aside.
4. Cook the shrimp: Add the rest of the oil. Add shrimp and stir-fry for about 2 minutes or until pink. Remove and set aside.
5. Stir-fry the veggies: Add bell pepper, broccoli, and snap peas. Stir-fry for 3–4 minutes until just tender but still crisp.
6. Combine and sauce it up: Return steak and shrimp to the skillet. Pour in the sauce. Stir well and cook for another 2 minutes until everything is coated and heated through.
7. Finish and serve: Garnish with chopped green onions and sesame seeds if you like. Serve hot!

Notes

You can use chicken instead of steak, or frozen shrimp if that’s what you have. Just be sure to thaw them first. If you’re going low-sodium, swap in coconut aminos for soy sauce. To add more volume without too many calories, throw in extra veggies like zucchini or mushrooms.

FAQ

Can I make this ahead of time for meal prep?

Yes! Store it in airtight containers in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.

What can I use instead of flank steak?

Skirt steak, sirloin, or even thin-sliced chicken breast work just as well.

Can I freeze it?

You can freeze the cooked steak and shrimp mixture (without veggies) for up to 2 months. For best texture, add fresh veggies when reheating.

Is it gluten-free?

If you use coconut aminos or gluten-free tamari instead of regular soy sauce, then yes—it’s a gluten-free recipe.

What should I serve with it?

It’s great on its own, but it pairs nicely with rice, cauliflower rice, or even stir-fried noodles.