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The One-Pan Wonder: Hoisin Beef and Shrimp Stir-Fry
Some nights, dinner feels like a puzzle. You want something delicious, but fast. Something packed with flavor, but not complicated.
You’re probably juggling preferences too. One person wants beef, another wants seafood. This recipe is the answer to that dinner-time dilemma.
We’re combining tender beef, plump shrimp, and crisp veggies in a sweet and savory hoisin sauce. It all comes together in one pan, making cleanup a breeze.
This isn’t just another stir-fry recipe. This is your new go-to for a busy weeknight that tastes like a weekend treat. Let’s get cooking.
What You’ll Need
Here’s a rundown of the ingredients. Don’t worry, it’s all stuff you can easily find at your local grocery store.
For the Stir-Fry:
- 1/2 lb flank steak, sliced thinly against the grain
- 1/2 lb large shrimp, peeled and deveined
- 1 tablespoon vegetable oil, divided
- 1 head of broccoli, cut into small florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 4 green onions, chopped (whites and greens separated)
For the Hoisin Sauce:
- 1/2 cup hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For Serving:
- Cooked rice or noodles
- Sesame seeds for garnish
Tools Required
You don’t need a professional kitchen for this. Just a few basics will do the trick.
- Wok or large skillet
- Sharp knife
- Cutting board
- Mixing bowls (one for the sauce, one for the protein)
- Whisk
- Measuring cups and spoons
- Spatula or tongs
Pro Tips for a Perfect Stir-Fry
I’ve made my share of stir-fries, and I’ve learned a few things that make a huge difference. Here are my top tips for you.
- Get Your Pan Screaming Hot. Before you add anything, let your wok or skillet get really hot. This ensures the beef and veggies get a beautiful sear instead of just steaming in the pan. A quick, hot cook is key to that classic stir-fry texture.
- Don’t Crowd the Pan. This is the golden rule. If you put too much food in at once, the temperature drops and everything steams. Cook the beef and shrimp in separate, single-layer batches. It takes an extra minute but it’s worth it.
- Prep Everything First. Stir-frying happens fast. Once you start, you won’t have time to chop a pepper or mince garlic. Have all your veggies cut, your sauce mixed, and your proteins ready to go. This French technique, called “mise en place,” is a lifesaver.
- Velvet the Beef. For restaurant-quality tender beef, try this simple trick. After slicing the beef, toss it with a teaspoon of cornstarch and a pinch of baking soda before cooking. It creates a barely-there coating that locks in moisture.
The Step-by-Step Instructions
Alright, let’s bring it all together. Follow these steps, and you’ll have dinner on the table in no time.
Step 1: In a small bowl, whisk together all the sauce ingredients: hoisin sauce, soy sauce, rice vinegar, garlic, ginger, sesame oil, and cornstarch. Set it aside.
Step 2: Heat half a tablespoon of oil in your wok or large skillet over high heat until it just starts to shimmer.
Step 3: Add the sliced beef in a single layer. Cook for 1-2 minutes per side, until browned but still slightly pink inside. Remove the beef from the pan and set it on a plate.
Step 4: Add the shrimp to the hot pan. Cook for about 1-2 minutes, until they are pink and opaque. Don’t overcook them! Remove the shrimp and add them to the plate with the beef.
Step 5: Add the remaining half tablespoon of oil to the pan. Add the broccoli and the white parts of the green onions. Stir-fry for 2-3 minutes. If the pan is dry, add a tablespoon of water to help steam the broccoli.
Step 6: Add the sliced bell pepper and snap peas to the pan. Continue to stir-fry for another 2 minutes. You want the vegetables to be tender-crisp, not mushy.
Step 7: Return the cooked beef and shrimp to the pan with the vegetables.
Step 8: Give your sauce a quick re-whisk (the cornstarch might have settled) and pour it all over everything in the pan. Stir continuously for 1-2 minutes, until the sauce thickens and coats everything beautifully.
Step 9: Turn off the heat. Stir in the green parts of the green onions. Serve immediately over rice or noodles, garnished with a sprinkle of sesame seeds.
Substitutions and Variations
This recipe is incredibly flexible. Think of it as a template to use what you have on hand.
| Component | Substitution Ideas |
|---|---|
| Protein | Thinly sliced chicken breast, pork loin, or firm tofu. |
| Vegetables | Bok choy, mushrooms, carrots, baby corn, or water chestnuts. |
| Heat Level | Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce. |
| Nutty Flavor | Toss in a handful of cashews or peanuts at the end. |
Meal Prep and Dietary Swaps
A little planning can make this dish even faster. Plus, it’s easy to adapt for different dietary needs.
Make-Ahead Tips
You can do most of the prep work up to a day in advance. Store everything in separate airtight containers in the fridge.
- Chop all your vegetables.
- Slice the beef.
- Whisk the sauce ingredients together.
Dietary Adaptations
With a few simple swaps, you can make this meal fit your lifestyle.
| Diet | Recommended Swap |
|---|---|
| Gluten-Free | Use tamari instead of soy sauce and a certified GF hoisin sauce. |
| Low-Carb | Serve over cauliflower rice, zucchini noodles, or on its own. |
| Vegetarian | Swap the beef and shrimp for 1 block of pressed, cubed firm tofu or extra mushrooms. |
Estimated Nutritional Information
Please note this is an estimate and can vary based on specific ingredients and portion sizes. This calculation is for the stir-fry only, excluding rice or noodles.
- Calories: Approximately 450-500 kcal
- Protein: 35g
- Carbohydrates: 30g
- Fat: 20g
Leftovers and Storage
If you have leftovers, they make for an amazing lunch the next day.
Store any remaining stir-fry in an airtight container in the refrigerator for up to 3 days. The veggies will soften a bit upon reheating, but the flavor will still be fantastic.
You can reheat it in a skillet over medium heat for a few minutes or in the microwave. Add a splash of water if it seems a little dry.
Frequently Asked Questions
Q1. Can I use frozen vegetables for this?
Ans: Yes, you can. I recommend thawing them first and patting them very dry to avoid a watery sauce. Add them in the last couple of minutes of cooking, as they just need to be heated through.
Q2. My sauce seems too thin. What did I do wrong?
Ans: Nothing! Just let it simmer for another minute. The cornstarch needs heat to activate and thicken the sauce. If it’s still too thin, you can mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to make a slurry, then stir that in.
Q3. What is the best cut of beef for stir-fry?
Ans: Flank steak is my top choice because it’s flavorful and tender when sliced thin against the grain. Sirloin or skirt steak are also excellent options.
Q4. My beef came out tough. How can I prevent that?
Ans: The two most common culprits are overcooking and slicing with the grain. Make sure your pan is very hot, cook the beef quickly (just 1-2 minutes per side), and always slice against the muscle fibers for maximum tenderness.
Wrapping Up
There you have it—a vibrant, flavor-packed meal that solves the “what’s for dinner” question with delicious results. It’s fast, flexible, and so much better than takeout.
I really hope you give this Hoisin Beef and Shrimp Stir-Fry a try. It’s a favorite in my house, and I think it will be in yours too.
When you make it, I’d love to hear how it turned out. Drop a comment below and let me know if you made any fun substitutions or have any questions. Happy cooking!
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