High-Protein Steak & Shrimp Stir Fry – Easy 20 Minute Dinner

Okay, so I messed this up twice before getting it right. Let me tell you about this Steak & Shrimp Stir Fry that’s become my go-to when I need something fast but fancy-ish.

My neighbor kept asking what smells so good every Thursday night, and honestly? It’s just this ridiculously simple stir fry that makes me feel like I actually know what I’m doing in the kitchen. Which… let’s be real, is questionable most days.

Why This Steak & Shrimp Stir Fry Actually Works :

Look, I’m gonna be honest – the first time I tried making surf and turf at home, it was a disaster. Complete disaster. The steak was tough as leather, shrimp were rubber balls, and my smoke alarm went off twice. But this version? This one’s foolproof.

The secret is cooking everything separately. I know it sounds like more work, but trust me on this one. When you throw everything in the pan at once, you get that weird mushy texture that tastes like cafeteria food. Not good.

And here’s the thing about high-protein meals – they don’t have to be boring. This Steak & Shrimp Stir Fry packs about 35 grams of protein per serving, which is basically what my trainer keeps telling me to aim for.

What You’ll Need for This Steak & Shrimp Stir Fry :

Shopping for this is pretty straightforward, though good luck finding decent flank steak that doesn’t cost a fortune these days. I usually hit up Costco for the steak and grab frozen shrimp because, let’s face it, “fresh” shrimp at the grocery store has probably been sitting there longer than we want to think about.

The Protein:

• 3/4 lb flank steak (slice thin against the grain – learned this the hard way)
• 3/4 lb large shrimp, peeled (buy them already peeled, life’s too short)
• 1 tbsp cornstarch for coating the steak

For the Stir Fry:

• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets
• 2 green onions, chopped
• 2 tbsp olive oil (divided)
• 2 cloves garlic, minced

The Sauce That Makes Everything Better:

• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1 tbsp fresh ginger, minced
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional, but I always add them)

Salt and pepper for seasoning because apparently I need to mention that.

How to Make This Steak & Shrimp Stir Fry :

Actually, you know what? Let me walk you through this step by step because the order matters more than I initially thought.

Step 1: Prep Everything First

This is one of those dishes where you can’t really stop and chop things once you start cooking. Everything happens fast. Slice your steak against the grain – and I mean really look at those muscle fibers and cut across them. First time I made this, I cut with the grain and needed a chainsaw to chew it.

Pat the steak dry and toss with cornstarch. This creates the most amazing crispy coating. Game changer, seriously.

Step 2: Make the Sauce

Whisk all sauce ingredients together in a small bowl. Taste it – it should be salty, slightly sweet, and have that ginger bite. If it’s too salty, add a bit more brown sugar. Too sweet? More soy sauce. This isn’t rocket science.

Step 3: Cook the Steak

Heat 1 tbsp olive oil in your largest skillet over medium-high heat. When it starts to shimmer (but not smoke, learned that lesson), add the steak in a single layer. Don’t crowd it or it’ll steam instead of sear.

Cook for about 3 minutes per side until nicely browned. The steak doesn’t need to be fully cooked – it’ll finish later. Remove and set aside, but leave all those beautiful drippings in the pan.

Step 4: Cook the Shrimp

Add shrimp to the same pan with all those steak drippings. This is where the magic happens. Cook until they just turn pink, about 2-3 minutes. Don’t overcook them – nobody wants bouncy shrimp. Remove and add to the plate with steak.

Step 5: The Vegetables

Add remaining oil to the pan. Toss in bell pepper and broccoli first – they take longer. Cook for about 4-5 minutes until crisp-tender. Then add the garlic and cook for another 30 seconds until fragrant.

Step 6: Bring It All Together

Return the steak and shrimp to the pan, pour in the sauce, and toss everything together. Cook for 2 minutes until the sauce thickens slightly and coats everything. Sprinkle with green onions and you’re done.

My Steak & Shrimp Stir Fry Tips :

After making this probably fifty times, here’s what I’ve figured out:

Don’t skip the cornstarch coating on the steak. I thought it was unnecessary the first few times. Wrong. So wrong. It makes the steak pieces crispy on the outside but tender inside.

Defrost shrimp properly. I used to just run them under hot water and call it good. Bad idea. Put them in a bowl of cool water for 15-20 minutes. They’ll defrost evenly and won’t get that weird rubbery texture.

Your pan needs to be hot. Not smoking hot, but hot enough that a drop of water sizzles immediately. This whole recipe hinges on getting a good sear.

And honestly? Sometimes I serve this over rice, sometimes over noodles, sometimes just eat it straight from the pan while standing in my kitchen. All methods are acceptable.

Why This Beats Takeout :

First off, it’s ready in 20 minutes, which is faster than delivery. Second, I know exactly what’s going into it – no weird preservatives or enough sodium to pickle a cucumber. Plus, the protein content is insane compared to most restaurant stir fries that are basically vegetables with three pieces of meat.

My kids actually eat this, which is saying something because they think vegetables are basically poison. I think it’s the sauce – everything tastes better with garlic and ginger.

What to Serve with Steak & Shrimp Stir Fry :

Honestly, this is pretty much a complete meal on its own. But if you want to stretch it further, serve over brown rice or those high-protein noodles from Costco. Sometimes I make extra sauce and drizzle it over everything because I have no self-control.

The whole thing reheats pretty well too, though the shrimp gets a tiny bit tougher the next day. Still totally edible for lunch though.

Look, I’m not saying this is restaurant-quality or anything fancy. But it’s fast, it’s loaded with protein, and it tastes way better than anything I can get delivered. Plus, my kitchen smells amazing for hours afterward, which honestly might be worth it all by itself.

Try it and let me know how yours turns out! Seriously, I’m always looking for ways to make this even better.