Beef and Shrimp Stir Fry
Packed with tender beef and shrimp and vibrant veggies, this beef and shrimp stir fry is a delicious one-pan meal.
Servings 4 people
Ingredients
- 2 tablespoons sesame oil
- 1/2 pound beef flank steak cut into bite-sized pieces
- 3 large carrots peeled and chopped into ~2 inch long strips
- 1 large head broccoli chopped into florets
- 1 red bell pepper seeds removed, and chopped into ~2 inch long strips
- 4 ounces baby bella mushrooms sliced
- 1/2 pound medium raw shrimp deveined, peeled, tails removed
- 2 cloves garlic minced
- 2 green onions thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/8 teaspoon ground black pepper
Instructions
- Heat sesame oil in a large high-walled skillet or wok on medium-high heat. Once heated, add beef and saute until no longer pink, about 2-3 minutes.
- Add carrots and saute for another 1-2 minutes. Add broccoli, bell pepper, and mushrooms, and saute for another 1-2 minutes or until vegetables can be pierced with a fork.
- Push the beef and veggies to one side of your skillet. Add the shrimp to the open area and saute until cooked through, or about 2-3 minutes per side.
- Mix in garlic, green onions, soy sauce, rice vinegar, and ground black pepper, and remove from heat. Serve over noodle nests or rice.
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- To make this recipe gluten-free, substitute tamari for the soy sauce.
- Mix it up! Add your favorite veggies to this recipe, just be sure to pay attention to their cook time and when to add them.