Steak and Shrimp Stir-Fry with Sweet Soy Glaze and Spicy Mayo

This surf-and-turf stir-fry brings together the best of steakhouse and takeout in one bowl. Seared bavette steak and plump shrimp are tossed with colorful bell pepper, snap peas, zucchini and shredded carrots, all coated in a savory stir-fry sauce. Served over fluffy jasmine rice and finished with a drizzle of sweet soy glaze and a kick of spicy mayo, every bite is a balance of sweet, savory and heat.

Topped with crunchy sesame seeds and fresh scallion greens, this dish is as beautiful as it is delicious. Ready in just 40 minutes, it’s perfect for a satisfying dinner that feels special without the fuss.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

20 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

3 ounce Stir-Fry SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until step 4.
2. While rice cooks, wash and dry produce. Trim scallions and slice whites into 2-inch batons; thinly slice greens. Halve, core and cut bell pepper into ½-inch pieces. Remove strings from snap peas if necessary. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. In a small bowl, combine mayonnaise and Sriracha. Set aside.
3. Pat steak very dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Once hot, add steak and cook to desired doneness, 5-7 minutes per side. Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.
4. Uncover rice (this allows it to dry out a bit before using in step 6). Heat a large drizzle of oil in the pan used for steak over medium-high heat. Add scallion whites and bell pepper; cook, stirring frequently, until veggies begin to soften, 2-3 minutes. Season with salt and pepper. Add snap peas, zucchini and carrots; cook, stirring, until veggies are browned and tender, 2-3 minutes more.
5. Meanwhile, rinse shrimp under cold water; pat dry with paper towels. Add a drizzle of oil to pan with veggies. Add shrimp; cook until opaque and cooked through, 2-4 minutes. Season with salt and pepper. (For 4 servings, cook veggies and shrimp in separate large pans or in batches.)
6. To pan with veggies and shrimp, stir in rice and stir-fry sauce. Cook until everything is coated in sauce, 1-2 minutes. Taste and season with salt and pepper if desired.
7. Thinly slice steak against the grain. Divide stir-fry between plates. Top with steak, spicy mayo, sweet soy glaze, sesame seeds and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, sirloin or ribeye. Adjust cooking time as needed.

Is there a substitute for sweet soy glaze?

You can mix equal parts soy sauce and honey or brown sugar, with a splash of mirin if available.

Can I make this dish ahead of time?

The stir-fry is best served fresh, but you can prep the vegetables and sauce in advance. Cook the rice and steak just before serving.