Ingredients

Scale

(Serves 4)

Proteins:

1 lb flank steak, thinly sliced against the grain
1 lb large shrimp, peeled & deveined
2 tbsp cornstarch (divided)
2 tbsp low-sodium soy sauce (divided—you love low-sodium options!)
2 tbsp neutral oil (avocado or peanut), divided

Stir-fry sauce:

¼ cup low-sodium soy sauce
2 tbsp oyster sauce (or fish sauce for GF)
2 tbsp rice vinegar
1 tbsp honey (or sugar-free maple syrup for blood sugar friendly)
1 tbsp fresh ginger, grated
4 garlic cloves, minced
½ tsp red pepper flakes (optional)

Vegetables:

1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
½ red onion, sliced
2 green onions, sliced (whites + greens separated)

Garnish:

Sesame seeds
Extra green onion greens
Lime wedges

Instructions

1. Marinate proteins:

Steak: Toss with 1 tbsp cornstarch + 1 tbsp soy sauce. Let sit 10 min.
Shrimp: Toss with 1 tbsp cornstarch + 1 tbsp soy sauce. Let sit 10 min.

2. Make sauce:

Whisk soy sauce, oyster sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes. Set aside.

3. Stir-fry:

Heat 1 tbsp oil in a large wok or skillet over high heat.
Cook steak 2–3 minutes until browned but not fully cooked. Remove.
Add remaining 1 tbsp oil. Cook shrimp 2 minutes per side until pink. Remove.
In same pan, stir-fry bell pepper, broccoli, carrot, onion, and green onion whites 4–5 minutes until crisp-tender.

4. Combine & finish:

Return steak and shrimp to pan. Pour sauce over; toss constantly 1–2 minutes until glossy and thickened.
Remove from heat.

5. Serve:

Garnish with sesame seeds, green onion greens, and lime wedges. Serve over:
→ Cauliflower rice (low-carb—you love this!)
→ Zucchini noodles
→ Quinoa (for extra protein)

💡 Pro Tips for Perfection:
✅ Slice steak thinly against the grain—ensures tenderness.
✅ High heat + constant motion = crisp-tender veggies without sogginess.
✅ Low-sodium mastery (you love this!):
→ Use coconut aminos instead of soy sauce
→ Boost umami with extra ginger, garlic, and 1 tsp mushroom powder
✅ Blood sugar friendly (you love this!):
→ Replace honey with sugar-free maple syrup
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
→ Net carbs: ~12g/serving
✅ Low-carb/keto option (you love this!):
→ Skip grains entirely
→ Increase non-starchy veggies (broccoli, bell pepper, zucchini)
→ Use keto-friendly sweetener (monk fruit blend)
→ Net carbs drop to ~8g/serving
✅ Extra richness: Swirl 1 tbsp butter into sauce at the end (you love buttery richness!).
✅ Make ahead: Sauce and chop veggies 1 day ahead. Cook just before serving for best texture.

Prep Time & Nutrition (per serving):