Ingredients:

  • 1 lb top sirloin steak, sliced into thin 1/4 inch strips
  • 0.5 lb large shrimp (16-20 count), peeled and deveined
  • 1 tbsp soy sauce (for marinade)
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch (for marinade)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 2 tbsp grapeseed oil
  • 0.33 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp rice vinegar
  • 0.5 cup beef broth
  • 1 tbsp cornstarch (for sauce)

Instructions:

  1. In a medium bowl, toss the sliced steak and shrimp with 1 tbsp soy sauce, 1 tsp toasted sesame oil, and 1 tsp cornstarch. Let sit for 10 minutes to 'velvet' the meat.
  2. In a small bowl, whisk together the 1/3 cup low-sodium soy sauce, oyster sauce, brown sugar, rice vinegar, beef broth, and 1 tbsp cornstarch to create the stir-fry sauce.
  3. Heat 1 tablespoon of grapeseed oil in a wok or large cast-iron skillet over high heat. Add the steak in a single layer and sear for 2 minutes until a crust forms. Remove steak from the pan.
  4. Add another tablespoon of oil if needed and sear the shrimp for 2 minutes until pink and opaque. Remove from the pan and set aside with the steak.
  5. Add the remaining oil to the wok. Stir-fry the broccoli, red bell pepper, and snap peas for 3 minutes until tender-crisp. Add the minced garlic and ginger. Stir for 30 seconds until fragrant.
  6. Return the steak and shrimp to the pan. Pour the sauce over the mixture and toss constantly for 1 minute until the sauce thickens and glazes the proteins and vegetables.