Steak and Shrimp Stir Fry
This Steak and Shrimp Stir Fry is packed with flavors, loaded with protein (55g per serving!) and on your table in under 30 minutes. It has the traditional flavors of stir fry but combines two of my favorite proteins, flank steak and shrimp.
Servings: 5 servings
Calories: 476kcal
Ingredients
- 1.5 lbs. Flank Steak
- 1 lbs. frozen Medium waterfront BISTRO Shrimp Raw Peeled & Deveined Tail Off
- 1 package Bens Original Jasmine Ready Rice Side Dish - 8.5 OZ
- 1 tsp. olive oil for cooking
- 1/3 cup (95g) Coconut Aminos
- 1 Tbsp. Dijon Mustard
- 1 package Stir-Fry Broccoli (12 oz.)
- 3 green onions, chopped
Steak Marinade
- 1/2 cup (140g) Coconut Aminos
- 1 Tbsp. Toasted Sesame Oil
- 1 tsp. ground ginger
- 1 tsp. garlic powder
- 1 lime, juiced
Instructions
- Slice flank steak into strips against the grain.In a zip lock or resealable bag add all steak marinade ingredients (coconut aminos, sesame oil, lime juice, ginger, garlic) and sliced steak. Lay flat in the fridge for at least 4 hours to marinade. I like to do this first thing in the morning so that it can marinade all day before dinner.
- Remove frozen shrimp from the package and place in a large bowl of warm, not hot, water. Let the shrimp defrost. You may need to drain the water and add fresh warm water 1 to 2 times to get the shrimp to fully defrost.
- While the shrimp defrosts cook the steak. Add 1 tsp. olive oil to a pan over medium high heat. Once the oil is hot add the steak and sear on both sides for approximately 3 minutes on each side. You want to sear the steak but not over cook it.Once the steak is cooked remove from the pan and set aside leaving all the juice from the steak in the pan.
- Add defrosted shrimp directly to the pan of steak juice. Cook until they become pink and no longer translucent. Once cooked add to the plate with the steak.
- Pour out the remaining liquid from the pan once you remove the shrimp.
- Add the bag of vegetable to a microwave safe bowl halfway full of water and cook for 3-5 minutes until the vegetables are fork tender while not being to soft. You want them slightly al dente.
- Once the vegetables are steamed add to the hot pan with 1/3 cup of coconut aminos and 1 Tbsp. dijon mustard and simmer.While the vegetable simmer cook the rice in the microwave according to the package instructions.
- Pour cooked rice into the pan and mix together well to combine. Add shrimp and steak back to the pan. Top with chopped green onions and mix everything together well and cook for a few minutes to ensure the steak and shrimp are warm.
- Top your steak and shrimp stir fry with sesame seeds, additional green onions, red chili pepper flakes and/or dijon mustard.
Notes
- You will have excess sauce. That has been taken into account.
- Nutritional information is an estimate and will vary with substitutions.
- Always use raw shrimp and not cooked. Cooked shrimp will get tough.
Nutrition
Serving: 300g | Calories: 476kcal | Carbohydrates: 27g | Protein: 55g | Fat: 15g | Sodium: 1140mg | Fiber: 2g
