Description
This flavorful Steak and Shrimp Stir Fry combines tender marinated flank steak with perfectly cooked shrimp and crisp vegetables, all tossed together with aromatic coconut aminos and Dijon mustard for a quick, protein-packed meal.
Ingredients
Units
Scale
For the 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
- 1/3 cup (95g) Coconut Aminos
- 1 Tbsp. Dijon Mustard
- 1 package Stir-Fry Broccoli (12 oz.)
- 3 green onions, chopped
- Sesame seeds (for garnish)
- Red chili pepper flakes (optional)
For the Steak Marinade
- 1/2 cup (140g) Coconut Aminos
- 1 Tbsp. Toasted Sesame Oil
- 1 tsp. ground ginger
- 1 tsp. garlic powder
- Juice of 1 lime
Instructions
- Slice the Steak: Cut the flank steak into strips against the grain to ensure tender pieces for stir-frying.
- Marinate the Steak: In a resealable bag, combine coconut aminos, toasted sesame oil, lime juice, ground ginger, and garlic powder. Add the sliced steak, seal the bag, and refrigerate for at least 4 hours to allow flavors to develop.
- Defrost the Shrimp: Place the frozen shrimp in a large bowl of warm (not hot) water and let sit until fully defrosted, draining and replacing water as needed.
- Cook the Steak: Heat 1 tsp. olive oil in a skillet over medium-high heat. Add the marinated steak and sear for about 3 minutes per side for medium-rare doneness. Remove from skillet and set aside, leaving the juices in the pan.
- Cook the Shrimp: Add the defrosted shrimp directly into the skillet with the steak juices. Cook until pink and opaque, about 2-3 minutes. Remove and set aside.
- Steam the Vegetables: Place the broccoli in a microwave-safe bowl with water and microwave for 3-5 minutes until crisp-tender.
- Prepare the Sauce: In the same skillet, add 1/3 cup coconut aminos and 1 Tbsp. Dijon mustard, simmering to create a flavorful sauce.
- Cook the Rice: Microwave the rice according to package instructions until heated through.
- Combine and Finish: Add the cooked rice to the skillet with the sauce, followed by the cooked steak and shrimp. Toss to combine, then top with chopped green onions, sesame seeds, and optional chili flakes. Cook for an additional 2-3 minutes to warm through.
- Serve: Garnish with additional green onions, sesame seeds, and chili flakes if desired. Serve hot.
Notes
- Marinate the steak at least 4 hours or overnight for maximum flavor.
- Ensure shrimp are fully defrosted before cooking to avoid excess water in the pan.
- Cook vegetables until just tender to keep them crisp and colorful.
- Adjust chili flakes to desired spice level.
- Use fresh green onions for a milder onion flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 130 mg
