High Protein Steak And Shrimp Stir-fry
High Protein Steak And Shrimp Stir-fry brings tender flank steak, shrimp, broccoli, bell pepper, and carrot together in a savory garlic ginger skillet. It is a practical high protein dinner for low carb plates, meal prep containers, or a family meal with rice on the side.
Equipment
- Large skillet or wok
- Cutting Board
- Sharp knife
- Mixing bowl
- Tongs
Ingredients
- 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 cloves garlic minced
- 1 tablespoon ginger minced
- 2 green onions chopped
- salt and pepper to taste
Instructions
- Toss the sliced flank steak with soy sauce, cornstarch, and a little pepper until evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat and sear the steak in a single layer until browned.
- Transfer the steak to a plate, then cook the shrimp until pink and opaque before moving it with the steak.
- Add bell pepper, broccoli, and carrot to the skillet and stir-fry until bright and tender-crisp.
- Stir in garlic and ginger for about 30 seconds until fragrant.
- Return steak and shrimp to the pan, toss everything together, season to taste, and finish with green onions.
Notes
Storage: Refrigerate cooled leftovers in airtight containers for 3 to 4 days.
Reheating: Reheat gently in a skillet or microwave until the leftovers reach 165°F.
Freezing: Freeze for up to 2 months, but expect the shrimp and vegetables to soften after thawing.
Expert Tips: Slice steak thinly against the grain and cook in batches for better browning.
Variations: Use snap peas, zucchini, mushrooms, or cabbage in place of the listed vegetables.
Meal Prep: Portion with cauliflower rice for a low carb bowl or rice for a more filling lunch.