Tasty Shrimp Steak Dish

This filling steak and shrimp fried rice has quickly become my favorite quick dinner when I want to wow my family without slaving away in the kitchen. The mix of juicy steak, plump shrimp, and tasty veggies makes something that tastes like takeout but comes straight from your own stove.

I came up with this dish when I needed to use some leftover steak and a bag of frozen shrimp. My kids were so blown away by how good everything tasted together that they now beg me to make it for our Friday family meals at least once a month.

Ingredients

• Ribeye steak: Snipped into small chunks adds rich taste and soft bite. Go for cuts with good fat marbling for tastiest results
• Raw shrimp: Without tails and cleaned cook super fast and bring sweet seafood flavor that works great with the beef. Get medium or large ones for the best eating experience
• Day-old cold rice: Totally necessary because fresh rice gets sticky and mushy. Sitting in the fridge dries the grains just enough to make them fry up perfectly
• Chopped onion and carrots: Build the flavor base and make everything look pretty. Cut them the same size so they cook evenly
• Green onions: Add a crisp flavor pop and nice green color. Don't skip either the white or green parts
• Minced garlic: Brings that must-have aroma. Skip the jar stuff and chop fresh for this one
• Soy sauce: Gives that classic savory kick that makes fried rice taste right. Try the low salt kind if you're watching your sodium
• Brown sugar: Cuts through the saltiness with gentle sweetness. The darker kind adds more depth
• Eggs: Create soft streaks throughout and bump up the protein. Eggs from the farmers market look prettier in the final dish
• Oil: Something that can handle high heat like peanut or avocado works best for proper wok cooking

How To Make Shrimp and Steak Fried Rice

Season the meats:

Mix 1 tablespoon soy sauce and half tablespoon brown sugar with the steak pieces in one container. Do the same thing with the shrimp in another container. Let them soak up the flavors while you get everything else ready. This quick bath helps the meat brown nicely and taste better.

Cook the steak:

Get 2 tablespoons oil really hot in a big wok or pan over medium-high heat until it starts to shimmer. Spread out the steak bits without crowding them. Let them cook exactly 1 minute on each side until they're brown but still a bit pink inside. Take them out quickly so they don't get tough since they'll cook more later.

Handle the shrimp:

In the same hot pan with all the tasty steak leftovers, throw in your seasoned shrimp and let them cook about 2 to 3 minutes until they curl into a C shape. They should turn pink all over. Scoop them out and put them with the steak.

Cook the veggies:

Add what's left of your oil to the pan and heat it up good. Start with carrots because they take longer to get soft, then add the onions. Let everything cook 3 to 4 minutes until onions look clear and carrots start softening. Toss in the garlic last and cook just 1 minute until it smells good but doesn't burn.

Deal with the eggs:

Push all your veggies to one half of the pan to clear some space. Pour your beaten eggs into the empty spot and gently stir until they're just set but still soft. This way the eggs cook on their own before mixing with everything else.

Add the rice:

Dump your cold rice right into the pan, breaking up any lumps with your spoon. The cold temp keeps it from sticking and helps get that nice fried texture. Keep stirring for 2 to 3 minutes until the rice is hot and getting a bit crispy around the edges.

Mix and flavor:

Sprinkle the rest of your soy sauce and sugar evenly across everything. Stir it all up to spread the flavors around. Add the cooked shrimp and steak back in along with any juices that collected. Fold everything together gently so you don't break up the meat.

Wrap it up:

Toss in the sliced green onions and stir for just 30 seconds until they start to wilt. They taste best when barely cooked. Dish it out right away and serve with yum yum sauce on the side for dipping or pouring over top.

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What I love most about this dish is how the soft steak feels so different from the slightly crunchy shrimp when you take a bite. I learned this combo at a cooking workshop in San Francisco a while back, and it always reminds me of those tiny restaurants my grandpa used to take me to in Chinatown.

Storage Tips

Keep any extras in a sealed container in your fridge for up to 3 days. The flavors actually get better overnight, so tomorrow's lunch might taste even better than dinner did. When warming it up, add a tiny splash of water before microwaving to bring back moisture, or even better, toss it in a hot pan with a little oil to keep that nice texture.

Perfect Rice Technique

Good fried rice starts with properly cooked rice that's been chilled thoroughly. Cook your rice a day ahead using a bit less water than usual to keep the grains separate. After cooking, spread it out thin on a baking sheet and stick it in the fridge uncovered for at least 4 hours or overnight. This drying step stops your fried rice from turning into mush.

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Protein Alternatives

While steak and shrimp make a fancy combo, this recipe works great with other meats too. Chicken thighs stay juicy and have lots of flavor. Pork tenderloin has a nice sweetness that goes well with the soy sauce. For a veggie version, try firm tofu that's been pressed and soaked in marinade before frying until crispy. Even canned tuna works in a pinch when your pantry's looking empty.

Serving Suggestions

Enjoy this fried rice by itself as a complete meal or pair it with other dishes for a bigger spread. A simple cucumber salad with rice vinegar makes a cool, refreshing side. Steamed edamame beans work as an easy starter that fits the Asian theme. For a bigger meal, add some potstickers or spring rolls on the side. A squirt of sriracha or chili oil on top is perfect for anyone who likes some heat.

Frequently Asked Questions

→ Is fresh rice okay to use instead of day-old rice?

Using rice that’s been chilled overnight gives better texture. If you only have fresh rice, let it cool and dry a bit on a tray to avoid it turning mushy while cooking.

→ Which steak cuts should I pick for this meal?

Ribeye is a great option for its softness, but flank steak, sirloin, or even a trimmed New York strip work well too.

→ Can I swap out shrimp for something else?

You bet! Swap shrimp for chicken, tofu, or scallops. Just tweak the cooking time for whichever protein you pick.

→ What’s Yum Yum sauce, and how do I use it?

Yum Yum sauce is creamy, with a little sweetness and tang. It pairs well as a topping or dip alongside the fried rice.

→ Can I throw in other veggies?

Absolutely! Mix in bell peppers, peas, mushrooms, or zucchini to add more flavors and crunch to this dish.

→ Is it gluten-free friendly?

The dish isn’t gluten-free if using regular soy sauce. Switch to gluten-free soy sauce or tamari to make it gluten-free.