Ingredients
Scale
- 12 oz (340g) ribeye or sirloin steak, thinly sliced against the grain
- 12 oz (340g) large shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cups (200g) broccoli florets
- 1 medium carrot, julienned
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced diagonally
- 2 tablespoons high-smoke point oil (avocado or peanut)
- For the sauce:
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/4 cup (60ml) beef broth
- 1 teaspoon chili garlic sauce (adjust for heat preference)
Instructions
- Prepare all ingredients before heating the wok. Slice steak thinly against the grain and pat dry. Combine sauce ingredients in a bowl.
- Heat wok until smoking. Add oil and sear steak for 1 minute undisturbed, then stir-fry for 1-2 minutes. Remove.
- Cook shrimp for 1-2 minutes per side until pink. Remove.
- Stir-fry garlic and ginger for 30 seconds. Add broccoli and carrots for 2 minutes, then bell peppers for 2 more minutes.
- Return steak and shrimp to the wok. Stir sauce and pour over ingredients. Toss until sauce thickens, 1-2 minutes.
- Sprinkle with green onions and serve hot over rice or noodles.
Notes
- Freeze steak for 15 minutes before slicing for easier cutting.
- Pat shrimp and steak dry for better searing.
- Cook vegetables quickly at high heat for crisp texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian Fusion
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 180mg