Surf Turf Stir Fry (Printable Version)
Juicy shrimp, tender beef, and crisp veggies come together in a quick, flavorful soy-oyster sauce dish.
# Everything You’ll Need:
→ Protein
01 -
8 oz beef flank steak, thinly sliced against the grain
02 -
8 oz large fresh shrimp, peeled and deveined
→ Seasonings for protein
03 -
½ teaspoon sea salt, divided
04 -
½ teaspoon freshly ground black pepper, divided
05 -
1 teaspoon cornstarch (for beef coating)
→ Vegetables and aromatics
06 -
2 cups fresh broccoli florets
07 -
1 red bell pepper, thinly sliced
08 -
1 medium carrot, cut into matchsticks
09 -
1 small yellow onion, sliced
10 -
2 cloves garlic, minced
11 -
1 teaspoon fresh ginger root, grated
→ Cooking oils
12 -
1 tablespoon olive oil
→ Sauce
13 -
3 tablespoons soy sauce
14 -
1 tablespoon oyster sauce
15 -
1 tablespoon rice vinegar
16 -
1 teaspoon sesame oil
17 -
1 teaspoon honey
18 -
¼ cup water
# Steps to Cook:
01 -
Thinly slice flank steak against the grain to about ¼ inch thickness. In a bowl, combine beef with ¼ teaspoon salt, ¼ teaspoon pepper, and cornstarch; toss to coat evenly and set aside. Pat shrimp dry and season with remaining ¼ teaspoon salt and ¼ teaspoon pepper.
02 -
Cut broccoli into small bite-sized florets. Thinly slice red bell pepper and onion, and cut carrot into matchsticks. Mince garlic and grate ginger, setting all aside for cooking.
03 -
Whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and water in a small bowl. Adjust sweetness or saltiness as desired before cooking.
04 -
Heat a large skillet or wok over medium-high heat until water droplets sizzle. Add half the olive oil, then sauté broccoli and carrot for 2 to 3 minutes, stirring frequently until edges soften and color brightens. Add onion and bell pepper; cook 2 more minutes, maintaining crisp-tender texture. Transfer vegetables to the sides of the pan or a plate.
05 -
Increase heat to high, add remaining olive oil to the center of the pan. Spread beef slices in a single layer and sear undisturbed for about 1 minute. Stir-fry for 1 to 2 more minutes until mostly browned but still slightly pink inside. Remove beef to plate with vegetables if pan is crowded.
06 -
Add shrimp to hot pan in a single layer, adding a splash of oil if needed. Cook for 1 minute, then flip when bottoms turn pink and opaque. Add garlic and ginger; stir constantly for 30 seconds until fragrant.
07 -
Return beef and vegetables to pan with shrimp, tossing to combine. Pour sauce around pan edges and stir until simmering and evenly coats all ingredients. Taste and adjust with soy sauce or rice vinegar for additional saltiness or brightness. Serve immediately, ideally over steamed rice or noodles.
# Extra Suggestions:
01 -
Use thin slices of flank steak or sirloin for quick cooking and tenderness. Ensure shrimp is patted dry before seasoning for better sear.
02 -
Adjust sauce sweetness by varying honey; tamari can replace soy sauce for gluten-free option.