🔪 Ingredients:
For the Beef & Shrimp:
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1 lb beef steak (flank, sirloin, or ribeye), thinly sliced
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1/2 lb large shrimp, peeled & deveined
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2 tbsp olive oil (divided)
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3 cloves garlic, minced
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1 tsp fresh ginger, minced (optional for extra flavor)
Honey Soy Glaze:
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1/4 cup soy sauce
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2 tbsp honey
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1 tbsp rice vinegar (or apple cider vinegar)
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1 tbsp hoisin sauce (optional for depth)
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1 tsp sesame oil
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1 tsp cornstarch + 1 tbsp water (slurry)
For Chive Potatoes:
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1.5 lbs baby potatoes or Yukon Golds, halved
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2 tbsp butter
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1/4 cup chives, finely chopped
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Salt & pepper to taste
🍽️ Instructions:
1. Cook the Potatoes:
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Boil halved potatoes in salted water until fork-tender (10–12 mins).
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Drain and toss in butter, chives, salt, and pepper. Keep warm.
2. Sear the Beef:
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Heat 1 tbsp olive oil in a pan over high heat.
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Add beef slices and cook for 2–3 mins until browned. Remove and set aside.
3. Cook the Shrimp:
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In the same pan, add another tbsp of olive oil.
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Sauté shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
4. Make the Glaze:
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In the same pan, reduce heat to medium.
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Add garlic (and ginger if using) and cook for 30 seconds.
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Pour in soy sauce, honey, rice vinegar, hoisin, and sesame oil.
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Stir in cornstarch slurry, and simmer until thickened (1–2 minutes).
5. Combine Everything:
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Return beef and shrimp to the pan and toss to coat in the glaze.
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Cook 1–2 minutes to warm everything through.
🥄 Serve:
Plate the glazed beef and shrimp alongside buttery chive potatoes. Garnish with extra chives or sesame seeds if you’re feeling fancy 🌿✨
Want to kick it up a notch with a spicy twist or maybe a garlic butter drizzle for the potatoes? I got you.