High-Protein Steak and Shrimp Stir-Fry | Quick & Delicious Dinner

This High-Protein Steak and Shrimp Stir-Fry is one of my favorite fast dinners when I want something hearty, flavorful, and packed with protein. Juicy strips of steak and tender shrimp are stir-fried with colorful vegetables and tossed in a savory sauce. It’s quick to make, absolutely delicious, and perfect for busy weeknights.

Why You’ll Love This Recipe

I love this dish because it’s balanced, filling, and comes together in under 30 minutes. The steak and shrimp combination gives me a great boost of protein, while the stir-fried vegetables add freshness and crunch. The sauce is simple but bold, coating everything perfectly. Plus, it’s versatile—I can switch up the veggies or adjust the flavors to my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Stir-Fry:

• 1/2 pound steak (flank, sirloin, or ribeye), thinly sliced against the grain
• 1/2 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil (divided)
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small zucchini, sliced into half-moons
• 2 green onions, sliced (for garnish)

For the Sauce:

• 1/4 cup soy sauce (low sodium if preferred)
• 2 tablespoons oyster sauce (or hoisin sauce)
• 1 tablespoon honey (or brown sugar)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional, for heat)

Directions

1. I start by whisking together the soy sauce, oyster sauce, honey, garlic, ginger, sesame oil, and red pepper flakes in a small bowl. I set it aside.
2. I heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. I add the steak slices and stir-fry for 2–3 minutes until browned but not fully cooked. I remove them from the pan and set aside.
3. In the same pan, I add the shrimp and cook for 2–3 minutes until pink and opaque. I remove them and set aside with the steak.
4. I add the remaining tablespoon of oil to the pan, then toss in the bell pepper, broccoli, and zucchini. I stir-fry for 3–4 minutes until crisp-tender.
5. I return the steak and shrimp to the pan, pour in the sauce, and stir everything together. I let it cook for 1–2 minutes until the sauce thickens slightly and coats all the ingredients.
6. I garnish with sliced green onions before serving.

Servings and timing

This recipe makes about 3–4 servings and takes 25 minutes total from start to finish.

Variations

• I sometimes add mushrooms, snow peas, or baby corn for extra crunch.
• For a spicy version, I toss in sliced fresh chili or a drizzle of sriracha.
• When I want more carbs, I serve it over jasmine rice, brown rice, or noodles.
• To keep it lower carb, I serve it over cauliflower rice or just eat it as-is.
• I’ve swapped honey for maple syrup or left it out entirely for a less sweet sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat for the best texture, or microwave in 1-minute bursts. I avoid overcooking so the shrimp and steak don’t get tough.

FAQs

What’s the best steak for stir-fry?

I usually use flank steak or sirloin because they’re lean and tender when sliced thin. Ribeye works too for extra richness.

Do I need to marinate the steak?

Not necessarily, but sometimes I let it sit in a tablespoon of soy sauce and cornstarch for 10–15 minutes to tenderize and add flavor.

Can I use frozen shrimp?

Yes, I just thaw them completely and pat dry before cooking to avoid excess liquid in the pan.

How do I keep the vegetables crisp?

I cook them quickly over high heat and don’t overcrowd the pan so they stir-fry instead of steaming.

Can I double this recipe?

Yes, but I recommend cooking the steak, shrimp, and veggies in batches so everything sears nicely without steaming.

Conclusion

This High-Protein Steak and Shrimp Stir-Fry is one of those meals that proves healthy eating can still be quick and delicious. With juicy steak, tender shrimp, and crisp vegetables all tossed in a savory-sweet sauce, it’s a dish I come back to again and again. Whether I’m making it for meal prep or a family dinner, it always hits the spot.

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