Can I use fresh shrimp instead of frozen?

Absolutely! Fresh shrimp works beautifully in this recipe and may even cook a bit faster. Just make sure they're peeled and deveined to save time during cooking.

What can I substitute for coconut aminos?

If you don't have coconut aminos, you can use regular soy sauce with a touch of honey or brown sugar to mimic the slightly sweeter flavor. For a gluten-free option, tamari works well too.

Can I make this recipe without marinating the steak?

While marinating gives the best flavor, you can skip it in a pinch. Instead, season the steak with salt, pepper, garlic powder, and ginger before cooking, and add a bit more sesame oil and lime to the final sauce.

What other vegetables work well in this stir-fry?

This recipe is super versatile! Try adding water chestnuts for crunch, baby corn for sweetness, or sugar snap peas for a fresh bite. Just make sure any vegetables you add cook in roughly the same amount of time.

Steak and Shrimp Stir Fry Recipe

Description

A flavorful and protein-packed dish that combines tender marinated steak, juicy shrimp, stir-fried vegetables, and jasmine rice, all tossed in a savory coconut aminos sauce. Perfect for a satisfying and easy-to-make dinner.

Ingredients

Units Scale

Steak & Shrimp

- 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

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Instructions

Prepare the Steak: Slice flank steak into strips against the grain. In a sealable bag, add all the marinade ingredients (coconut aminos, sesame oil, lime juice, ginger, garlic) along with the sliced steak. Lay flat in the fridge and let it marinate for at least 4 hours, preferably all day for better flavor.
Defrost the Shrimp: Place frozen shrimp in a large bowl of warm (not hot) water to defrost. Drain and refresh the water 1-2 times as needed until shrimp is fully defrosted.
Cook the Steak: Heat 1 tsp. of olive oil in a pan over medium-high heat. Once the oil is hot, add the marinated steak. Sear on both sides for approximately 3 minutes per side. Remove the steak and set aside, keeping the juices in the pan.
Cook the Shrimp: Add defrosted shrimp to the pan with steak juices. Cook until the shrimp turn pink and are no longer translucent. Remove shrimp and set aside with the cooked steak. Discard remaining liquid in the pan.
Prepare the Vegetables: Steam the stir-fry broccoli in a microwave-safe bowl with water for 3-5 minutes until fork tender but slightly al dente. Add steamed vegetables to the pan with 1/3 cup coconut aminos and 1 Tbsp. Dijon mustard, then simmer.
Cook the Rice: Heat the jasmine rice according to the package instructions in the microwave.
Combine Everything: Add cooked rice to the pan with the vegetables and mix well. Combine shrimp and steak back into the pan. Top with chopped green onions and stir everything to evenly coat in the sauce. Let cook for a few minutes to ensure everything is warmed through.
Finish and Serve: Garnish with sesame seeds, additional green onions, red chili pepper flakes, or more Dijon mustard as desired. Serve and enjoy.

Notes

You will have excess sauce, which is intentional for better flavor absorption.
Nutritional information provided is an estimate and may vary based on substitutions or brands used.
Always use raw shrimp instead of pre-cooked shrimp, as cooked shrimp may turn tough during this process.

Nutrition

Serving Size: 1 serving