Description
A delicious and flavorful recipe for Steak and Shrimp Stir Fry that combines tender flank steak, succulent shrimp, and crisp stir-fry vegetables in a savory marinade. This easy-to-make dish is perfect for a quick weeknight dinner.
Ingredients
Units
Scale
Steak Marinade
- 1/2 cup Coconut Aminos
- 1 Tbsp. Toasted Sesame Oil
- 1 tsp. ground ginger
- 1 tsp. garlic powder
- 1 lime, juiced
Stir-Fry
- 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 Coconut Aminos
- 1 Tbsp. Dijon Mustard
- 1 package Stir-Fry Broccoli (12 oz.)
- 3 green onions, chopped
Instructions
- Slice Flank Steak: Cut the flank steak into strips against the grain.
- Marinate Steak: In a ziplock bag, combine coconut aminos, sesame oil, lime juice, ginger, and garlic. Add sliced steak and marinate in the fridge for at least 4 hours.
- Defrost Shrimp: Place frozen shrimp in warm water to defrost.
- Cook Steak: Sear marinated steak in olive oil until browned. Set aside.
- Cook Shrimp: Cook defrosted shrimp in the same pan until pink. Set aside with steak.
- Cook Vegetables: Steam stir-fry vegetables, then simmer with coconut aminos and dijon mustard.
- Prepare Rice: Cook jasmine rice according to package instructions.
- Combine Ingredients: Mix cooked rice with vegetables, then add shrimp and steak. Top with green onions and seasonings.
Notes
- You will have excess sauce.
- Nutritional information is an estimate and may vary.
- Use raw shrimp for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 120mg
