Some nights, you just need a meal that works as hard as you do. That’s where this High-Protein Steak and Shrimp Stir-Fry comes in. It’s a one-pan wonder that packs in lean protein, crisp veggies, and bold flavors—perfect for when you want something satisfying without undoing your day’s healthy choices.
And let’s be honest, ladies: steak and shrimp together feel a little fancy, but in this dish, you’ll have dinner on the table in less time than it takes to scroll through Netflix options.
Table of Contents
Why You’ll Love This High-Protein Steak and Shrimp Stir-Fry
- Fast – From skillet to plate in under 30 minutes.
- Balanced – A perfect fit for healthy dinners for weight losing without feeling like “diet food.”
- Versatile – Great for a healthy summer night or a cozy winter dinner.
Ingredients You’ll Need (and Why They Matter)
- Flank steak or sirloin – Lean cut for a high protein steak dinner that’s tender but not fatty.
- Large shrimp – Adds quick-cooking, low-fat protein for a quick and easy low calorie high protein meal.
- Bell peppers – Sweet crunch that plays beautifully with the savory sauce.
- Broccoli florets – Fiber and nutrients without adding heaviness.
- Garlic and ginger – For that fresh, aromatic base.
- Soy sauce – Depth and umami without a heavy calorie hit.
- Rice vinegar – Brightens up the flavors.
- Honey or agave – A touch of sweetness to balance the saltiness.
- Sesame oil – Rich, nutty finish.
How to Make It
- Prep your protein. Slice the steak thin against the grain, pat the shrimp dry, and season lightly with salt and pepper.
- Heat it up. In a large skillet or wok, add a splash of sesame oil over medium-high heat. Sear steak strips for 1–2 minutes per side until just browned. Remove and set aside.
- Sauté your aromatics. Add garlic and ginger to the pan—let them sizzle for 30 seconds until fragrant.
- Cook the veggies. Toss in broccoli and bell peppers, stir-frying for about 3–4 minutes until crisp-tender.
- Shrimp time. Add shrimp to the pan and cook until pink, about 2 minutes.
- Bring it all together. Return steak to the pan, pour in soy sauce, vinegar, and honey, and toss everything until coated and heated through.
- Serve and enjoy. This works over cauliflower rice for a low carb summer beef dinner recipe or alongside brown rice for extra fiber.
Cooking Tips
- Slice smart. Cutting the steak thin against the grain makes even lean cuts tender.
- Don’t overcrowd the pan. Give your proteins room to sear, not steam.
- Play with veggies. Snap peas, zucchini, or mushrooms make great swaps depending on what’s in season.
My Little Story Behind This Dish
The first time I made steak and shrimp together, it was for my husband’s birthday after he’d been on a “let’s eat healthy” kick. I was skeptical—surf and turf without butter baths? But once I paired lean steak, juicy shrimp, and that tangy-sweet sauce, we were both sold. Now, it’s one of my high protein steak meals for both celebrations and “just because” Tuesdays.
FAQs
Can I use chicken instead of steak?
Absolutely. Chicken breast works beautifully for a lighter healthy dinner variation.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to keep the shrimp tender.
Can I make this spicy?
Yes! Add red pepper flakes or a splash of sriracha to the sauce for heat.
Whether you’re after a high protein stir fry to keep your energy up or a quick weeknight win that feels indulgent without being heavy, this High-Protein Steak and Shrimp Stir-Fry hits the sweet spot. Your taste buds—and your busy schedule—will thank you.
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High-Protein Steak and Shrimp Stir-Fry for Busy Weeknights
- Total Time: 27 minutes
- Yield: 4 servings
Description
A fast, flavorful High-Protein Steak and Shrimp Stir-Fry that’s weeknight-easy, low-calorie, and packed with lean protein and crisp veggies.
Ingredients
Flank steak (12 oz), thinly sliced against the grain — tender, lean protein
Large shrimp, peeled & deveined (12 oz, 31/40) — quick-cooking, lean protein
Low-sodium soy sauce (1/4 cup) — savory umami base
Rice vinegar (1 1/2 Tbsp) — bright acidity to balance
Honey (2 tsp) — light sweetness to round the sauce
Fresh garlic, minced (4 cloves) — aromatic backbone
Fresh ginger, minced (1 Tbsp) — zing and warmth
Cornstarch (2 tsp) mixed with water (2 Tbsp) — glossy sauce thickener
Toasted sesame oil (2 tsp) — nutty finish
Neutral high-heat oil (1 Tbsp; avocado or canola) — for stir-frying
Broccoli florets (3 cups, bite-size) — fiber and crunch
Red, yellow, or orange bell peppers (2 medium, sliced) — sweetness and color
Scallions (2, sliced) — fresh bite for garnish
Crushed red pepper flakes (1/2 tsp, optional) — gentle heat
Sesame seeds (1 tsp, optional) — texture and toastiness
Kosher salt (1/2 tsp) & black pepper (1/4 tsp), divided — baseline seasoning
Cauliflower rice (4 cups) or cooked brown rice (2–3 cups), optional — serving base
Instructions
1. Pat steak dry; toss with 1/4 tsp salt and 1/8 tsp pepper. Pat shrimp dry; season with remaining 1/4 tsp salt and 1/8 tsp pepper.
2. Whisk soy sauce, rice vinegar, and honey in a small bowl. Stir the cornstarch slurry (2 tsp cornstarch + 2 Tbsp water) and set both aside.
3. Heat a large skillet or wok over high. Add neutral oil. When shimmering, add steak in a single layer; sear 60–90 seconds per side until just browned. Transfer to a plate.
4. Reduce heat to medium-high. Add garlic and ginger; stir-fry 30 seconds until fragrant (don’t let it burn).
5. Add broccoli and bell peppers; stir-fry 3–4 minutes until crisp-tender (a few charred spots are great).
6. Scoot veggies to the edges; add shrimp to center. Cook 60–90 seconds per side until pink and opaque.
7. Return steak (and juices) to the pan. Pour in the soy-vinegar-honey mixture; toss to coat.
8. Stir the cornstarch slurry and drizzle it in while tossing. Cook 30–60 seconds until the sauce turns glossy and clings.
9. Remove from heat; stir in toasted sesame oil and red pepper flakes if using.
10. Serve over cauliflower rice for low carb or brown rice for extra fiber. Garnish with scallions and sesame seeds.
Notes
Make it spicier: add 1–2 tsp sriracha or a sliced Fresno chile with the aromatics.
Veggie swaps: snap peas, zucchini, or mushrooms work well; keep total veg around 4–5 cups.
Steak options: sirloin or bavette slice beautifully; freeze 15 minutes for easier thin slicing.
Sodium-savvy: use reduced-sodium soy sauce and taste before salting.
Storage: refrigerate airtight up to 3 days; reheat gently in a skillet. Avoid microwaving too long to keep shrimp tender.
Serving ideas: great in lettuce cups or over a light bed of shredded cabbage for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: About 1/4 of recipe (~10 oz stir-fry)
- Calories: 360
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 220 mg
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