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Steak and shrimp stir-fry in skillet with rice and broccol

Steak and Shrimp Stir-Fry

Johnathan Flake
A bold, fast, and protein-rich steak and shrimp stir-fry made with flank steak, shrimp, coconut aminos, broccoli, and jasmine rice all ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Chinese
Servings 5 servings
Calories 476 kcal

Equipment

  • Skillet
  • Zip-top bag for marinating steak
  • Microwave for rice and broccoli
  • Chef’s knife
  • Cutting board

Ingredients
  

  • 1.5 lb flank steak, thinly sliced against the grain
  • 1 lb raw shrimp, peeled and deveined
  • 1 package Ben’s Original Jasmine Ready Rice (8.5 oz)
  • 1 tsp olive oil
  • 1/3 cup coconut aminos (for stir-fry sauce)
  • 1 tbsp Dijon mustard
  • 1 package stir-fry broccoli florets (12 oz)
  • 3 green onions, chopped
  • 1/2 cup coconut aminos (for marinade)
  • 1 tbsp toasted sesame oil
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 lime, juiced

Instructions
 

  • Slice flank steak into thin strips against the grain. Add to a zip-top bag with 1/2 cup coconut aminos, sesame oil, lime juice, ground ginger, and garlic powder. Marinate at least 4 hours.
  • Place frozen shrimp in a bowl of warm water. Change the water as needed until shrimp are thawed, then drain well.
  • Heat 1 tsp olive oil in a large skillet over medium-high heat. Sear marinated steak 3 minutes per side until browned. Transfer to a plate.
  • Add shrimp to the hot skillet with the steak drippings. Cook 2–3 minutes until pink and opaque. Remove to the same plate.
  • Steam broccoli in the microwave with a splash of water for 3–5 minutes until crisp-tender.
  • Drain any excess liquid from the skillet. Return broccoli to the pan, add 1/3 cup coconut aminos and Dijon mustard, and simmer 1–2 minutes.
  • Microwave the ready rice per package directions. Add rice, steak, and shrimp to the skillet. Toss with chopped green onions and heat through before serving.

Notes

Marinate the steak for at least 4 hours (overnight is best) for maximum tenderness. Leftovers keep well in an airtight container in the fridge up to 3 days; reheat gently to avoid over-cooking the shrimp.

Nutrition

Calories: 476kcalCarbohydrates: 27gProtein: 55gFat: 15gSaturated Fat: 4gSodium: 1140mgFiber: 2g
Keyword quick protein dinner, steak and shrimp stir-fry, surf and turf stir-fry
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