Ingredients
For the protein:
1 lb steak (sirloin or ribeye, cut into bite-sized pieces)
½ lb large shrimp (peeled and deveined)
2 tbsp olive oil or butter
2 cloves garlic (minced)
Salt and black pepper (to taste)
½ tsp paprika
½ tsp chili powder (optional, for a smoky kick)
For the veggies:
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 zucchini (sliced into half-moons)
1 cup broccoli florets
1 small red onion (sliced)
1 tbsp olive oil
½ tsp Italian seasoning (or a mix of dried oregano, thyme, and rosemary)
Salt and pepper (to taste)
Optional garnish:
Fresh parsley or cilantro (chopped)
Lemon wedges
Instructions
Prep the ingredients:
Cut the steak into bite-sized pieces and season with salt, pepper, paprika, and chili powder.
Pat the shrimp dry and season with a little salt and paprika for color and flavor.
Cook the steak:
Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
Add the steak pieces in a single layer and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
Sauté the shrimp:
In the same skillet, add another 1 tbsp of oil or butter. Toss in the shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove and set aside with the steak.
Cook the veggies:
Add 1 tbsp of olive oil to the skillet, then the garlic. Sauté for about 30 seconds until fragrant.
Add the veggies and season with Italian seasoning, salt, and pepper. Stir-fry for 5-7 minutes until they’re tender but still crisp.
Combine everything:
Return the steak and shrimp to the skillet with the veggies. Toss everything together to warm through and let the flavors meld, about 2 minutes.
Serve:
Transfer to plates, garnish with parsley or cilantro, and serve with a squeeze of fresh lemon juice.