A 15-minute savory and spicy beef and shrimp stir-fry with basic seasonings. The tender meat will present a great contrast to the crunchy shrimp.
In Chinese stir-frying, we usually fry any type of protein each time. But this mixed beef and prawn stir fry can be very satisfying for meat lovers. We will encounter the combination of beef and shrimp in a classic Chinese stir-fry dish. Previously, we had many stir-fried beef dishes (stir-fried ground beef, stir-fried beef and peas, and more), but in many cases the meat was stir-fried with one or more vegetables.
The shrimp have a slightly crunchy texture compared to the softness of the tender beef. The best thing is that it provides a extra flavor which can pair very well with beef strips.
Step by step instructions
Make the stir-fry sauce
Combine the light soy sauce with the dark soy sauce, oyster sauce, sugar, salt, and pepper in a small bowl. Divide the sauce into two portions: scoop out about a tablespoon of the sauce as a marinating sauce and half as a frying sauce.
How to marinate meat
Scoop about two tablespoons of the stir-fry sauce we made in the previous step. Use your hand to grip the meat or stir until the meat absorbs the flavors. Then add a little extra water and cornstarch. Mix well until the marinade coats each slice of beef well.
Finally, add a little vegetable cooking oil to coat it. This will help the beef slices stick together.
Fry the meat
First, heat your wok or skillet until very hot. Add cooking oil and fry minced garlic, ginger and shallots until aromatic. Distribute the beef slices when the oil is warm but not hot. Let them sit for 3-5 seconds, then quickly fry them until pale. Immediate transfer.
Fry the prawns
Leave the oil in the wok and add the shrimp. Fry for about half a minute until it changes colour.
Mix them
Add the shallot sections and chopped Thai peppers. Bring the meat back and pour it into the flaky sauce that we prepared in the previous step. Mix everything quickly.
Cook’s note
You can adjust the spiciness of this beef and shrimp stir-fry by adjusting the amount of Thai paper or the time you add the peppers. If the garlic and ginger are added to the Thai peppers first, the spiciness level will be strengthened.
What to serve with
This is a comforting meat stir-fry, and so I highly recommend pairing it with some fiber and veggie sides, including broccoli with garlic sauce, mashed Chinese cucumber, or tofu with bok choy soup.
You can serve the delicious beef and shrimp with steamed rice, wheat noodles or rice noodles.
- 100 G Beef
- 100 G shrimp
- 2 cloves garlic chopped
- 1 ginger thumb chopped
- 2 Thai red chili pepper cut into small circles
- 2 shallot cut into sections
- 2 table spoon. vegetable cooking oil for frying
Beef marinade
- 1 table spoon. Sauce in bowl that we prepared in the previous step
- 1 table spoon. corn starch
- 1 table spoon. waterfall
- 1/2 table spoon. vegetable cooking oil
Make the stir-fry sauce
-
Combine the light soy sauce with the dark soy sauce, oyster sauce, sugar, salt, and pepper in a small bowl. Divide the sauce into two portions: scoop out about 1 tablespoon of the sauce as a marinating sauce and half as a frying sauce.
Marinate the meat
-
Scoop about 1 tablespoon of the stir-fry sauce we made in the previous step. Use your hand to grip the meat or stir until the meat absorbs the flavors. Then add a little extra water and cornstarch. Mix well until each slice of beef is well coated with the marinade.
-
Add the vegetable cooking oil to the meat and mix well.
Fry the meat
-
Heat the wok or skillet until very hot. Add cooking oil and fry minced garlic, ginger and shallots until aromatic. Distribute the beef slices when the oil is warm but not hot. Let them sit for 3-5 seconds, then quickly fry them until pale. Immediate transfer.
