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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