Garlicky Shrimp and Beef Stir Fry (1 Hour)

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Who says you can’t have it all in one dish? This garlicky beef and shrimp stir fry is a delightful medley of succulent meat and seafood, combined with crisp and colorful vegetables. With each bite, you get a burst of garlic goodness, tender beef, and perfectly cooked shrimp. Pile it over fluffy white rice, and you have a meal that’s as satisfying as it is delicious.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1/2 lb beef steak, thinly sliced
  • 1/2 lb large shrimp, peeled and deveined
  • 3 tbsp soy sauce, divided
  • 3 tbsp oyster sauce
  • 4 garlic cloves, minced
  • 2 tbsp vegetable oil
  • 1 red bell pepper, sliced
  • 1 cup baby corn, halved
  • 1 cup mushrooms, sliced
  • 1 cup snap peas
  • 1 cup broccoli florets
  • 1 onion, sliced
  • 1/2 cup water or beef broth
  • Cooked white rice, for serving
  • Red pepper flakes (if desired)

Instructions

  1. Marinate (20 minutes): In a bowl, combine beef slices with 1 tbsp soy sauce and 1 minced garlic clove. In another bowl, toss the shrimp with another tbsp of soy sauce. Let both marinate for 20 minutes.
  2. Prepare Rice (15 minutes): While the meats are marinating, prepare your white rice according to package or desired method.
  3. Stir Fry Beef (5 minutes): In a large wok or skillet, heat 1 tbsp of vegetable oil over medium-high heat. Add the beef slices and stir fry until browned but not fully cooked. Remove beef and set aside.
  4. Stir Fry Shrimp (3 minutes): In the same wok, add the shrimp and stir fry until they turn pink. Remove shrimp and set aside with the beef.
  5. Sauté Veggies (8 minutes): Add the remaining tablespoon of vegetable oil to the wok. Toss in the onion, red bell pepper, mushrooms, and baby corn. Stir fry for about 3 minutes. Add the snap peas, broccoli, and remaining minced garlic, continuing to stir fry for another 5 minutes.
  6. Combine Ingredients (7 minutes): Return the beef and shrimp to the wok. Stir in the oyster sauce, the remaining tbsp of soy sauce, and water or beef broth. Let everything simmer together for about 4-5 minutes, ensuring the beef and shrimp are cooked through and the vegetables are tender but still crisp.
  7. Serve (2 minutes): Spoon a portion of white rice onto plates or in bowls, top with the beef and shrimp stir fry mixture, ensuring a mix of all ingredients. Serve hot and topped with red pepper flakes if desired.

Notes

Stir fry dishes are all about the harmony of flavors and textures. This garlicky beef and shrimp combination is a fantastic way to indulge in a protein-packed meal while still getting a good dose of vegetables. Always remember to prep your ingredients beforehand, as stir-frying is a fast process. The joy of this dish lies in its versatility, so feel free to adjust the ingredients based on what you have in your pantry or fridge.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4g
  • Sodium: 950mg
  • Fat: 10g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 150mg

Pair this with...

Egg Drop Soup

Start by heating up 4 cups of chicken broth in a pot. While that's warming up, whisk 2 eggs in a bowl. Once the broth is hot (but not boiling), slowly drizzle in those whisked eggs while stirring the soup. You'll see silky egg ribbons forming - that's the magic happening! Season it with some salt, white pepper, and a splash of sesame oil for that authentic flavor. Want to jazz it up? Toss in some sliced green onions, mushrooms, or even a handful of frozen corn or peas.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Spicy Asian Cucumber Salad

Start by slicing a cucumber into thin rounds. In a bowl, combine a splash of soy sauce, a drizzle of sesame oil, and a bit of rice vinegar for tang. Add in a pinch of sugar for balance and some red pepper flakes or a dab of chili paste for that spicy touch. Mix these together to create your dressing. Toss the cucumber slices in the dressing, ensuring they're well-coated. For an extra layer of flavor, sprinkle in some toasted sesame seeds. If you have green onions or cilantro, chop some up and mix them in. Let the salad sit for about 10 minutes to let the flavors meld.

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