Alexandra Hill

Shrimp & Steak Stir Fry

Alexandra Hill
Shrimp & Steak Stir Fry
 
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This is my go to recipe for a quick dinner that’s super comforting and flavorful!

This is a great recipe when you’re exhausted from zoom meetings all day and and don’t feel like spending a lot of time in the kitchen. You can definitely mix and match what type of protein you want to add in your stir fry or do it completely vegetarian! Totally up to you!

I learned a trick from one of my favorite food blogs, I Am A Food Blog, called velveting. When it comes to cooking meat in a stir fry you don’t want to overcook the meat, you want it nice and juicy! Velveting is a Chinese term for marinating your meat in a little oil, cornstarch and seasoning (i.e salt, pepper, soy sauce, any seasoning). The marinade tenderizes the meat while the cornstarch acts as a barrier to protect the meat and keep it nice & juicy!

Stir Fry is meant to be done on HIGH heat because its cooked quick so be ready to eat!

Try it below!

Ingredients

  • 1/2 skirt steak or hanger steak, sliced into bite size pieces

  • 1/2 lb shrimp

  • 1/2 red pepper, thinly sliced

  • 1/2 green pepper, thinly sliced

  • 1/2 yellow onion, thinly sliced

  • Noodles of your choice - Udon, Chow Mein, Lo Mein noodles (cooked before hand to al dente, not overcooked)

  • Additional options - broccoli, mushrooms, green beans!

  • Canola oil or grape seed oil for frying

  • Cilantro or green onions for garnish

    Marinade

  • Some canola oil (about 1 tablespoon)

  • 1 teaspoon cornstarch

  • Seasonings of your choice - salt, pepper, a dash of soy sauce

The Sauce - eyeball all of this

  • 1/2 cup water

  • 1 /2 cup soy sauce

  • 2 tablespoons oyster sauce ( I probably used a little more)

  • A splash of maple. syrup

  • A splash of apple cider vinegar

  • 2 heaping tablespoons of chili in garlic sauce or hot chili oil (linked my two faves here)

  • 2 gloves of garlic, finely grated or minced

  • 1 inch knob of ginger. finely grated or minced

  • 1 tablespoon brown sugar

  • 1/2 teaspoon cornstarch

  • Directions

  • Be sure to cook your noodles beforehand so they are ready! Remember, stir fry is quick!

  • The marinade: In a bowl, add in the steak, oil, seasoning and cornstarch. Stir to combine and let the steak marinade while you prepare the sauce and chop the veggies. Don’t put it back in the fridge let it come to room temp. I always take my steak out an hour before I’m ready to cook.

  • Note - steak should always be room temp before cooking!

  • The sauce - Add everything into a bowl including the grated garlic and ginger. Stir to combine and taste! Adjust seasonings to your liking!

  • When you are ready to cook everything, put some canola oil o in a cast iron pan on medium high heat. Add the steak and cook until BARELY cooked then remove. You basically want a good sear on it because it’s going to finish cooking once you add everything else in there and you don’t want it to overcook!

  • Remove the steak and set aside.

  • Add the onions & green peppers (or whatever veggies you want. Cook until the onions for 2 minutes until they start to soften add your meat back in then add the shrimp (shrimp cooks in 2 minutes!) then add all your sauce. Stir to combine and let the sauce come to a little boil and the sauce will start to thicken.

  • When the sauce starts to thicken you should add your noodles in, stir to combine so all the noodles are covered in the sauce!

  • Garnish with cilantro or green onions!