Beef & Chicken Stir Fry




This is the first meat dish we’ve had all week!  And I may have gone a little overboard.  C was very patient in having vegetarian dishes for three nights in a row.  We normally don’t eat shrimp, but the thought of a surf-and-turf stir fry was too good to pass up. 🙂


Beef  & Shrimp Stir Fry (Serves 4)


  • 2 Tblsp sesame oil, divided
  • 5 oz steak, cut into bite-sized pieces
  • 1 stalk of kale, rinsed and ripped into medium-sized pieces
  • 1 large bag of frozen stir-fry veggies (I used Great Value Deluxe Stir-Fry…fancy!)
  • 6 oz cooked, deveined, tail-off shrimp
  • 1/3 cup La Choy Lite soy sauce
  • 1/3 cup gluten-free Hoisin sauce
  • Garlic Powder
  • Ground ginger
  • Pepper



  • Using a large saute pan over medium heat, brown the steak pieces on all sides in 1 tablespoon of oil.  Season with all three spices. 
  • Add in kale and heat until it’s wilted.
  • Add other tablespoon of oil and dump all the frozen veggies.  Season with all three spices.  Stir occasionally until the veggies are tender.
  • At this point, add the shrimp and cook until the shrimp either burst along the spine or are almost complete circles.  (Season again here if you want)
  • Add sauces and stir until everything is completely heated through.
  • Serve over rice of choice.




3 thoughts on “Beef & Chicken Stir Fry

  1. I am not sure if your soy sauce is gluten-free, but they are generally not …Tamari Sauce is GF and there is a low sodium version…also Braggs Amino Acids is really soy sauce, but with no gluten…

    • I had the exact same concern when I started using it, but I’ve read that the Lite version is gluten-free. It also has no wheat in it, so we’re safe and it’s much more affordable!

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