Description
High Protein Steak and Shrimp Stir Fry with Teriyaki Glaze is a delicious and nutritious meal.
Ingredients
Scale
- 1 lb flank steak, thinly sliced against the grain
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup teriyaki sauce
- Salt and pepper to taste
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Instructions
- Prepare the ingredients: Slice the flank steak thinly against the grain and season with salt and pepper. Peel and devein the shrimp if not already done. Prepare the vegetables by slicing the bell pepper and cutting the broccoli into florets.
- Cook the steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and cook for about 3-4 minutes until browned and cooked through. Remove the steak from the skillet and set aside.
- Cook the shrimp: In the same skillet, add another tablespoon of vegetable oil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside with the steak.
- Stir fry the vegetables: In the same skillet, add the bell pepper, broccoli, and snap peas. Stir fry for about 3-4 minutes until the vegetables are tender-crisp. Add the minced garlic and ginger, cooking for an additional minute until fragrant.
- Combine and add sauce: Return the cooked steak and shrimp to the skillet with the vegetables. Pour in the teriyaki sauce and stir to combine everything, cooking for another 2 minutes until heated through.
- Garnish and serve: Serve the stir fry hot, garnished with sesame seeds and chopped green onions.
Notes
- Adjust the amount of teriyaki sauce to taste.
- Feel free to add other vegetables like carrots or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg