Sweet Savory Hoisin Beef Shrimp

This sweet and savory hoisin beef and shrimp stir fry is the kind of vibrant weeknight meal I crave after a busy day. The combination of tender beef, juicy shrimp, and crisp veggies all tossed in a glossy hoisin sauce makes it both satisfying and refreshingly quick. Whether you serve it over rice or tangle it with noodles, every bite hits that perfect umami-sweet spot.

I remember whipping this up during a rushed family dinner. The aroma brought everyone into the kitchen and before I knew it, the whole pan was gone with barely a grain of rice left behind.

Ingredients

• Beef sirloin sliced thin: ensures tenderness and quick cooking Look for bright red beef with marbling for best flavor
• Shrimp peeled and deveined: adds briny sweetness Use large or extra large if you want juicy bites go for firm silvery shells when shopping
• Hoisin sauce: the star ingredient brings that unique sweet salty richness Choose a brand without too much added sugar
• Soy sauce: provides depth and umami Opt for low sodium if preferred
• Rice vinegar: a touch of acidity to balance the sauce Clear and bright vinegar is best
• Sesame oil: infuses a nutty aroma and rounds out the marinade Use toasted sesame oil for extra fragrance
• Red bell pepper: for color crunch and mild sweetness Pick peppers without blemishes or wrinkles
• Broccoli florets: classic stir fry veg for fiber and vitamins Go for firm deep green florets
• Vegetable oil: neutral high heat oil makes sure nothing sticks Use a fresh bottle for a clean taste
• Garlic minced: for sharp flavor and aroma Fresh firm cloves will make a difference

Instructions

Marinate the Beef and Shrimp:

Toss the thin beef slices and shrimp in a bowl with your hoisin sauce soy sauce rice vinegar and sesame oil Let them soak for at least twenty minutes so the flavors really work their way inside

Sauté the Garlic:

Pour vegetable oil into your widest skillet and get it nice and hot over medium high Add your minced garlic and move it around for about a minute Keep a close eye so it does not burn this sets the foundation for the sauce

Cook Beef and Shrimp:

Add the marinated beef and shrimp together into the hot skillet Stir constantly let the beef brown and the shrimp turn pink This usually takes five to seven minutes and you want just enough color without overcooking

Add Veggies:

Toss in your bell pepper slices and broccoli florets Stir fry for another three to four minutes You are looking for veggies that are still crisp but starting to soften and pick up a bit of sear

Finish the Sauce:

Pour in any extra marinade left in the bowl Bring everything up to a nice bubble for two more minutes so the sauce thickens slightly and wraps all the ingredients

Serve:

Dish up immediately while hot with your favorite steamed rice or a tangle of noodles for soaking up every drop

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My favorite part is always the way the bell pepper stays bright even after cooking It reminds me of the weekends when my mom would toss in whatever was fresh and seasonal to bulk up the stir fry Each time it feels like a new twist on a classic

Storage Tips

Leftovers keep well for up to two days in the fridge Make sure to store in a tight container to keep flavors fresh If reheating use a skillet over low heat just until warmed to avoid overcooking the shrimp

Ingredient Substitutions

You can swap beef for chicken or even just more shrimp for a lighter option Snow peas or snap peas work great instead of broccoli And if you do not have hoisin sauce a mix of oyster sauce and a little extra soy will get you close

Serving Suggestions

Spoon over fluffy jasmine rice for a classic feel For a lighter meal try with cauliflower rice or pile on top of cooked lo mein noodles For extra crunch sprinkle with toasted sesame seeds or sliced scallions right before serving

Cultural Context

Dishes like this are inspired by classic Chinese stir fry traditions where proteins and seasonal veggies come together in a hot pan with bold sauces Hoisin brings that irresistible sweet and savory balance that is the hallmark of so many Asian restaurant favorites

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Cooking this recipe is honestly about embracing bold flavors while making the most of what you have in the fridge. Do not be afraid to mix up your veggies or use what is on hand. Each time I make it feels new yet instantly comforting.

Frequently Asked Questions

→ Can I use chicken instead of beef?

Yes, thinly sliced chicken works well as a substitute and absorbs the marinade beautifully.

→ Should shrimp be added at the same time as beef?

For best texture, add beef and shrimp together; both cook quickly and remain tender.

→ What other vegetables can I add?

Try snap peas, carrots, or baby corn for added color and crunch.

→ Can I make it spicier?

Add chili flakes or a dash of sriracha to the marinade for heat.

→ Is this dish good for meal prep?

Yes, it reheats well and keeps in the fridge for up to three days.