High-Protein Steak and Shrimp Stir-Fry That Won’t Break Your Budget

High-Protein Steak and Shrimp Stir-Fry That Won’t Break Your Budget

Steak and shrimp stir-fry sounds expensive, but I’ve cracked the code on making this restaurant-quality surf and turf dish at home for under $6 per serving.

You’re probably thinking this recipe will cost a fortune or take forever to prepare. I get it – combining two premium proteins seems like a splurge meal reserved for special occasions. But here’s what I’ve learned after years of budget cooking: the secret isn’t avoiding good ingredients, it’s buying smart and using technique to make a little go far.

KEY INFO

Total Cost: $17-22 for entire meal
Cost per portion: $4.25-$5.50

Ingredient breakdown per portion:

• Steak: $1.25-$1.75
• Shrimp: $1.25-$1.75
• Bell peppers: $0.60
• Snap peas: $0.60
• Onion: $0.20
• Seasonings/sauce: $0.30

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Difficulty: Easy to moderate

Dietary tags: High-protein, gluten-free (with tamari), dairy-free
Price level: Inexpensive (compared to takeout, more than bean-based meals)

EQUIPMENT NEEDED

Essential tools:

• Large skillet or wok (12-inch minimum)
• Sharp knife
• Cutting board
• Small mixing bowl
• Tongs or large spoon

Cheaper alternatives:

• Any large frying pan works if you don’t have a wok
• Regular box grater for ginger instead of microplane
• Large serving spoon instead of tongs

INGREDIENTS

Proteins:

• ½ lb (225g) steak, sliced thin (flank, sirloin, or skirt steak)
• ½ lb (225g) shrimp, peeled and deveined

Vegetables:

• 1 red bell pepper, sliced (or green pepper for savings)
• 1 yellow bell pepper, sliced
• 1 cup (150g) snap peas (or green beans)
• ½ medium onion, sliced

Sauce and seasonings:

• 2 tbsp soy sauce (30ml) – use tamari for gluten-free
• 1 tbsp sesame oil (15ml)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Salt and black pepper to taste
• 1 tbsp sesame seeds (optional garnish)

METHOD

1. Prep everything first – slice steak against the grain into thin strips, pat shrimp completely dry, slice all vegetables, mince garlic and grate ginger.
2. Make the sauce – whisk soy sauce, sesame oil, garlic, and ginger in a small bowl, set aside.
3. Season the proteins – sprinkle steak and shrimp lightly with salt and pepper.
4. Heat your pan – get your wok or large skillet screaming hot over high heat, add 1 tablespoon oil.
5. Sear the steak – add steak in single layer, don’t move for 90 seconds, flip and cook another 60 seconds, remove to plate.

6. Cook the shrimp – add shrimp to same pan, cook 2-3 minutes until just pink and firm, remove to plate with steak.
7. Stir-fry vegetables – add onions and peppers first, stir-fry 3-4 minutes until slightly softened but still crisp.

8. Add snap peas – toss in snap peas, cook 1 minute more.
9. Combine everything – return steak and shrimp to pan, pour sauce over everything, toss quickly for 1-2 minutes until heated through.
10. Finish and serve – sprinkle with sesame seeds, serve immediately over rice or on its own.

CRUCIAL TIPS

Money-saving strategies:

• Buy steak when it’s on sale and freeze in portions
• Frozen shrimp costs less than fresh – thaw completely and pat dry
• Use whatever vegetables are seasonal and cheap
• Green bell peppers cost half the price of colored ones

Success secrets:

• Never overcrowd the pan – cook in batches if needed
• Keep proteins moving quickly to prevent overcooking
• Shrimp is done when it just turns pink – don’t cook longer
• Cut steak against the grain for maximum tenderness

Storage and scaling:

• Refrigerate leftovers up to 3 days
• Reheat gently in skillet, not microwave
• Double the recipe easily for meal prep
• Serve over cauliflower rice for keto version

Why This High-Protein Stir-Fry Actually Saves Money

When I first started EatHealthier.co.uk, I was skeptical about any recipe calling for both steak and shrimp. It seemed like the kind of dish you’d only order at restaurants.

But here’s what changed my mind: portion control and smart shopping.

Instead of using massive portions like restaurants do, I use just enough of each protein to create satisfying, nutrient-dense servings. The vegetables bulk up the dish while the high-quality proteins keep you full for hours.

Compare this to takeout surf and turf stir-fry at £12-15 per person, and suddenly my £4.50 version looks brilliant.

Common Mistakes That Kill Your Budget (And Your Dinner)

The rubber shrimp disaster: Overcooking shrimp turns expensive protein into expensive rubber. Cook only until pink and slightly firm.

The tough steak tragedy: Slicing with the grain instead of against it makes cheap cuts chewy. Look for the muscle lines and cut perpendicular to them.

The soggy vegetable situation: Adding sauce too early or cooking on too low heat steams vegetables instead of searing them. Keep that heat high and sauce until the very end.

Smart Substitutions That Keep Costs Down

For the steak:

• Sirloin tip when on sale
• Thin-sliced beef from Asian markets
• Even chicken thighs work beautifully

For the shrimp:

• Frozen peeled shrimp (thaw and dry thoroughly)
• Scallops when they’re marked down
• Extra vegetables and tofu for vegetarian version

For vegetables:

• Whatever’s seasonal and cheap
• Frozen stir-fry mix works in a pinch
• Cabbage adds bulk for almost nothing

This recipe proves you don’t need to choose between eating well and eating affordably. With smart shopping and proper technique, restaurant-quality meals are completely achievable on a weeknight budget.

The key is treating each ingredient with respect – quick, high-heat cooking that preserves texture and flavor while stretching every pound of protein as far as possible.