Description
A flavorful and quick stir fry featuring tender steak strips and succulent shrimp, perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs. Flank Steak
- 1 lb. frozen Medium Waterfront BISTRO Shrimp, Raw, Peeled & Deveined, Tail Off
- 1 package Ben’s Original Jasmine Ready Rice Side Dish (8.5 oz)
- 1 tsp. olive oil for cooking
- 1/3 cup (95g) Coconut Aminos
- 1 Tbsp. Dijon Mustard
- 1 package Stir-Fry Broccoli (12 oz.)
- 3 green onions, chopped
- 1/2 cup (140g) Coconut Aminos
- 1 Tbsp. Toasted Sesame Oil
- 1 tsp. ground ginger
- 1 tsp. garlic powder
- 1 lime, juiced
Instructions
- Slice the flank steak into strips against the grain.
- In a zip lock bag, combine steak with coconut aminos, sesame oil, lime juice, ginger, and garlic; marinate for at least 4 hours or overnight.
- Thaw frozen shrimp in a bowl of warm water.
- Heat olive oil in a pan over medium-high heat. Add marinated steak and sear for about 3 minutes on each side. Remove and set aside.
- Add defrosted shrimp to the pan; cook until pink and opaque. Set aside with the steak.
- Steam the stir-fry broccoli in the microwave until fork-tender.
- Add broccoli to the pan with coconut aminos and Dijon mustard; simmer together.
- Prepare the rice as directed on the package.
- Combine the cooked rice into the veggie mixture and gently fold in the shrimp and steak.
- Garnish with chopped green onions and serve hot.
Notes
Feel free to adjust the seasoning and use seasonal vegetables for added freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg