This Steak and Shrimp Stir Fry is a delicious Blackstone stir fry that is so easy to whip up on the griddle! Loaded with vegetables and coated in a flavorful sauce, this is about to be one of your go-to griddle meals!
What I love about a good griddle stir fry is that they’re totally customizable. You can add whatever meat you want, mix in your preferred vegetables, and top it all with a delicious sauce and you have a simple, tasty Blackstone stir fry recipe every time.
One thing I do not like about stir fry is that all the ingredients are usually all mixed together, so the meat and vegetables all come out tasting the same. That’s why I prefer to cook each component separately in its own uniquely flavored sauce, and then mix the steak and shrimp stir fry together at the end. That is a great way to make sure all your components have different flavors.
Serve your shrimp and steak stir fry hot off the Blackstone griddle with white rice, fried rice, brown rice, noodles, cauliflower rice, or just on its own and it’s sure to be a hit.
What is a Stir Fry?
A stir fry is a popular Asian dish, known for its quick cooking technique over scorching heat. It typically consists of bite-sized pieces of meat, seafood or tofu combined with a variety of crisp vegetables, all tossed in a savory sauce.
While the traditional method uses a blazing hot wok, stir fries can also be prepared on a flat griddle or in a skillet over high heat. Since we’re all about Blackstone recipes, we opted for the griddle! The intense heat of flat top grills allows the ingredients to be cooked rapidly while still retaining their texture, flavor and nutrients.
Aside from the protein and veggie components, stir fries often have aromatics like garlic, ginger and chilies, as well as tangy-sweet sauces made with soy sauce, rice vinegar and other Asian seasonings.
From kung pao chicken to beef and broccoli, stir fries offer an endless array of flavorful possibilities.
Why You’ll LOVE this Easy Griddle Stir Fry:
- Flavors that pop! Instead of letting everything meld into one flavor, this recipe keeps the steak, shrimp, and veggies separate so each element gets its own marinade or sauce. The result? An explosion of distinct, bold tastes in every bite.
- Customizable. The great thing about stir fries is you can mix and match proteins and veggies to your heart’s content. Swap the steak for chicken, add extra shrimp, load up on broccoli – make it your own!
- Fresher than Chinese takeout. By cooking on a ripping hot flat top grill, the ingredients are seared and sizzled to perfection while locking in nutrients and crunch. No soggy, over-sauced veggies here!
- Easy meal. Other than some chopping, cooking stir fry is largely hands-off. Let the proteins and veggies cook undisturbed to develop maximum flavor, then give it a toss at the end. Dinner’s ready!
Ingredients for Steak and Shrimp Stir Fry
The Steak:
The steak in our Blackstone stir fry is going to go in a delicious Asian marinade. Here’s what you’ll need to make it:
- Steak – We used 12-16 ounces of steak, cut into bite-sized cubes. Sirloin, ribeye, filet,, or NY strip will all work well.
- Steak marinade – To give the steak a unique flavor, we’re combining soy sauce, sesame oil, minced garlic, minced ginger (I used the squeeze bottle ginger found in the produce section for convenience), and black pepper.
The Shrimp:
The shrimp will have it’s own unique flavor that comes from the sweet chili sauce and will perfectly compliment the steak and vegetables. Here’s what you’ll need to make it:
- Shrimp – We used 1 lb of raw shrimp, peeled, deveined, and tails removed. Go for larger shrimp if you can!
- Sweet chili shrimp sauce – Sweet chili sauce is combined with mayonnaise and soy sauce to make a creamy, tangy sauce that will keep the shrimp moist on the grill.
The Vegetables:
The options for stir fry vegetables are pretty much endless. These are the veggies that we used in our griddle stir fry recipe, but you can use your favorite vegetables:
- Stir fry veggie mix – I used the 24 oz. bag of “Pad Thai” mixed vegetables that has snap peas, cabbage, carrots, brussels sprouts, and broccoli, but you can use any stir fry veggie mix from the produce section. You won’t need the sauce that comes in it!
- Green onions – Chopped into 1-inch pieces, green onion will add a bit of freshness to the stir fry.
- Bell pepper – Seeded and chopped into 1-inch pieces. I like a mix of green, yellow, and red bell pepper, but you can use whichever variety you prefer.
The Extras:
Remember, the best thing about the steak and shrimp stir fry recipe is that you can customize it how you want. These are the flavors we used in our stir fry sauce, but feel free to make it your own:
- Teriyaki sauce – We prefer Bachan’s Japanese Barbecue Sauce, which is available at most grocery stores and Costco. You could also try oyster sauce or hoisin sauce if you prefer, but be sure to taste your sauce for salt content first so you don’t add too much.
- Minced garlic – Mince your own, or buy the minced garlic in the produce section to save time.
- Sesame oil – Add a toasty, nutty flavor to the vegetables in the griddle stir fry. You could even add sesame seeds for a little crunch.
How to Make Steak and Shrimp Stir Fry on the Griddle
Step 1: Mix the Shrimp Sauce and Marinate the Shrimp
Add the shrimp to a medium bowl with the ingredients for the sweet chili shrimp sauce (mayo, sweet chili sauce, soy sauce). Mix together so shrimp are evenly coated, and set aside.
Step 2: Marinate the Steak
Add the cut steak to a medium bowl with the steak marinade ingredients (soy sauce, sesame oil, minced garlic, minced ginger, dash of black pepper). Mix all ingredients well, and set aside.
Step 3: Preheat the Griddle
Preheat griddle to about 400 degrees F. Since not all griddles are the same, you may need to adjust the temperature.
Add about 1 tablespoon of avocado oil and 1 tablespoon of butter to the heated griddle and spread it around with your spatula. You can also use other high smoke point oils like vegetable oil or peanut oil.
Step 4: Cook the Vegetables
Add the bagged stir fry vegetables, chopped bell peppers, and chopped green onions to the oiled griddle and spread in a thin, even layer for them to start to cook. After 1-2 minutes, saute vegetables together.
Then, add 2 tablespoons teriyaki sauce, 1 teaspoon minced garlic, and 1 teaspoon sesame oil. Saute together, then move vegetables to the side of the griddle to continue to cook and to make room for the proteins.
Tip: Most teriyaki stir fry recipes and other Asian dishes have a higher sugar content because of the brown sugar found in the teriyaki sauces. To make cleaning the griddle easier, I recommend “cleaning as you go”. In between adding each component to the griddle, take a minute and scrape the griddle surface with your bench scraper to remove any stuck-on food residue.
Step 5: Cook the Steak
Add about 1 tablespoon of avocado oil to the cleared griddle surface and spread it around with your spatula.
Place the cut steak on the griddle and spread the pieces out so that each has its own space to cook on the griddle.
Tip: Allowing each piece of protein to have its own “landing zone” on the hot griddle helps to create a nice crust, and crust equals flavor. If you were to just pile the steak and shrimp on the griddle, then it would create more of a steamed effect.
Cook the steak on the first side untouched so that it can develop a good sear, about 2-3 minutes. Then flip the steak to the second side to continue cooking.
Step 6: Cook the Shrimp
While steak is cooking, add the shrimp to a clear area on the griddle, taking care so that each piece is in contact with the griddle surface.
Cook the shrimp on the first side until about halfway cooked through, about 3 minutes. Then flip to the second side and continue to cook until done, about another 2 minutes.
Tip: The time needed to cook the shrimp will vary based on the temperature of your griddle, but cooking the shrimp will probably take about 5-6 minutes total.
Step 7: Assemble and Serve
When shrimp, steak, and vegetables are done cooking, saute everything together on the griddle for 60-90 seconds. Then serve your flavorful stir fry!
I hope you and your family LOVE this griddle stir fry recipe! And be sure to check out some of our other favorite Asian griddle recipes:
- Hibachi Chicken on the Griddle (Easy Blackstone Hibachi Recipe)
- Easy Chicken Stir Fry with Noodles on the Blackstone
- The Best Blackstone Fried Rice (Easy Griddle Recipe)
Griddle Shrimp and Steak Stir Fry
Ingredients
For the Vegetables:
- 23-25 oz bagged stir fry vegetable mix – from the produce section; fresh vegetables only you will not need the enclosed sauce pouch
- 5 green onions chopped into 1” long pieces
- ½ bell pepper chopped into 1” pieces
- 2 tablespoons teriyaki sauce We prefer the Bachan’s Japanese Barbecue Sauce – available at most grocery stores and Costco
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
For the Steak:
- 12-16 oz steak cut into bite-sized cubes – sirloin, ribeye, filet, or NY strip
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger We prefer to use the squeeze bottle ginger found in the produce section with the jarred garlic – super convenient and great for adding to Asian sauces
- dash of black pepper
For the Shrimp:
- 1 lb raw shrimp thawed, peeled and deveined
- 1 tablespoon mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
Instructions
- Add the shrimp to a medium bowl with the ingredients for the sweet chili shrimp sauce (mayo, sweet chili sauce, soy sauce). Mix together so shrimp are evenly coated, and set aside.
- Add the cut steak to a medium bowl with the steak marinade ingredients (soy sauce, sesame oil, minced garlic, minced ginger, dash of black pepper). Mix all ingredients well, and set aside.
- Preheat griddle to about 400 degrees F. Add about 1 tablespoon of avocado oil and 1 tablespoon of butter to the heated griddle and spread it around with your spatula.
- Add the bagged stir fry vegetables, chopped bell peppers, and chopped green onions to the oiled griddle and spread in a thin, even layer for them to start to cook. After 1-2 minutes, saute vegetables together. Then, add 2 tablespoons teriyaki sauce, 1 teaspoon minced garlic, and 1 teaspoon sesame oil. Saute together, then move vegetables to the side of the griddle to continue to cook and to make room for the proteins.
- Add about 1 tablespoon of avocado oil to the cleared griddle surface and spread it around with your spatula. Place the cut steak on the griddle and spread the pieces out so that each has its own space to cook on the griddle. Cook the steak on the first side untouched so that it can develop a nice crust, about 2-3 minutes. Then flip the steak to the second side to continue cooking.
- While steak is cooking, add the shrimp to a clear area on the griddle, taking care so that each piece is in contact with the griddle surface. Cook the shrimp on the first side until about halfway cooked through, about 3 minutes. Then flip to the second side and continue to cook until done, about another 2 minutes. *The time needed to cook the shrimp will vary based on the temperature of your griddle, but cooking the shrimp will probably take about 5-6 minutes total.
- When shrimp, steak, and vegetables are done cooking, saute everything together on the griddle for 60-90 seconds. Then serve.
Video
Notes
- Most teriyaki stir fry recipes and other Asian dishes have a higher sugar content because of the brown sugar found in the teriyaki sauces. To make cleaning the griddle easier, I recommend “cleaning as you go”. In between adding each component to the griddle, take a minute and scrape the griddle surface with your bench scrape to remove any stuck-on food residue.
- Allowing each piece of protein to have its own “landing zone” on the hot griddle helps to create a nice crust, and crust equals flavor. If you were to just pile the steak and shrimp on the griddle, then it would create more of a steamed effect.
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