A delicious and vibrant Steak & Shrimp Wok Stir-Fry featuring tender sirloin steak, succulent shrimp, and a colorful mix of mushrooms, yellow bell peppers, and snap peas, all tossed in a savory sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 lb sirloin steak, thinly sliced against the grain
1 lb large shrimp, peeled and deveined
1 tbsp soy sauce
1 tbsp cornstarch
¼ tsp black pepper
3 tbsp vegetable oil, divided
8 oz cremini or button mushrooms, sliced
1 large yellow bell pepper, sliced
1 cup sugar snap peas, trimmed
½ medium onion, sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 green onions, sliced (optional)
1 tbsp sesame seeds (optional)
¼ cup low-sodium soy sauce
2 tbsp oyster sauce
½ cup beef broth
1 tbsp brown sugar
1 tsp toasted sesame oil
1 tbsp cornstarch
2 tbsp cold water
1 tsp rice vinegar
Instructions
Prepare the steak: Place the sliced steak in a bowl and toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and black pepper. Let it marinate for 10–15 minutes while preparing the other ingredients.
Mix the wok sauce: In a small bowl, whisk together the soy sauce, oyster sauce, beef broth, brown sugar, sesame oil, and rice vinegar. In a separate small bowl, mix the cornstarch with the cold water until smooth. Set both mixtures aside.
Sear the steak: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the steak in a single layer, working in batches if needed. Sear for 1–2 minutes per side until browned. Transfer to a plate; it will finish cooking later.
Cook the shrimp: Add another tablespoon of oil to the hot wok. Add the shrimp and cook for about 1–2 minutes per side, until pink and opaque. Transfer the shrimp to the plate with the steak.
Stir-fry the vegetables: Add the remaining tablespoon of oil to the wok. Add the mushrooms and cook for 2–3 minutes until browned and tender. Add the onion and yellow bell pepper. Stir-fry for another 2 minutes. Add the snap peas, garlic, and ginger. Cook for 1–2 minutes, keeping the vegetables crisp-tender.
Combine and glaze: Stir the prepared sauce and pour it into the wok. Bring it to a gentle simmer, then stir in the cornstarch slurry. Cook for about 30–60 seconds until the sauce thickens and becomes glossy. Return the steak and shrimp, including any accumulated juices, to the wok. Toss everything together for 1–2 minutes until heated through and coated in sauce. Garnish with sliced green onions and sesame seeds, if desired.
Notes
Slice against the grain to keep the steak tender.
Cook the proteins separately to prevent overcrowding and overcooking.
Keep the vegetables crisp by adding snap peas toward the end.
Adjust the sauce thickness as needed.
Avoid overcooking the shrimp; remove them as soon as they turn pink and opaque.