Name: Hoisin Beef, Shrimp, and Veggie Delight
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 lb beef sirloin, thinly sliced; 1/2 lb medium shrimp, peeled and deveined; 1/4 cup hoisin sauce (plus extra for sauce); 2 tbsp soy sauce; 2 cloves garlic, minced; 1 tsp ginger, minced; 1 tsp sesame oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup broccoli florets; 1 carrot, thinly sliced; 1 small onion, sliced; 2 green onions, chopped (for garnish); 1 tsp cornstarch (optional); Salt and pepper to taste; 2 tbsp neutral oil (vegetable or canola) for stir-frying

This Hoisin Beef, Shrimp, and Veggie Delight is a flavorful and colorful stir-fry that combines tender beef, succulent shrimp, and a medley of fresh vegetables. It’s tossed in a rich, savory-sweet hoisin sauce that brings everything together beautifully. I often whip this up when I’m craving something satisfying yet balanced, with the perfect mix of protein and veggies.

Why You’ll Love This Recipe

I love how this dish brings together both land and sea proteins in one sizzling pan. It’s packed with bold flavors and a good dose of crunch from the vegetables. I can make it in under 30 minutes, which is ideal for a quick weeknight dinner. Plus, it’s versatile enough to serve over rice, noodles, or on its own if I’m cutting back on carbs. Every bite is juicy, saucy, and incredibly satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef sirloin, thinly sliced
Medium shrimp, peeled and deveined
Hoisin sauce
Soy sauce
Garlic, minced
Ginger, minced
Sesame oil
Bell peppers (red and yellow), sliced
Broccoli florets
Carrot, thinly sliced
Onion, sliced
Green onions, chopped (for garnish)
Cornstarch (optional, for thickening)
Salt and pepper to taste
Neutral oil (vegetable or canola) for stir-frying

directions

I start by marinating the beef slices with hoisin sauce, soy sauce, garlic, and ginger. I let it sit for at least 15 minutes while I prep the vegetables.
In a large skillet or wok, I heat oil over medium-high heat. I stir-fry the beef until it’s browned and almost cooked through, then remove it from the pan.
I add more oil to the pan if needed and toss in the shrimp, cooking until they turn pink and opaque. I set those aside as well.
In the same pan, I stir-fry the carrots, broccoli, bell peppers, and onions until just tender but still crisp.
I return the beef and shrimp to the pan, pour in extra hoisin sauce (thinned with a bit of water if needed), and toss everything to coat well.
If I want a thicker sauce, I stir in a slurry of cornstarch and water and let it simmer for a minute.
I finish it with a drizzle of sesame oil and garnish with green onions before serving hot.

Servings and timing

This recipe makes 4 hearty servings. From prep to plate, it takes about 25–30 minutes in total, including marination time.

Variations

I sometimes swap the beef for chicken or tofu to switch things up.
For more spice, I add chili flakes or a dash of sriracha.
I like using snap peas or baby corn when I have them for extra variety.
For a lower-sodium version, I use low-sodium soy sauce and cut back slightly on the hoisin.
If I’m serving a crowd, I double the recipe and serve it buffet-style with steamed jasmine rice or lo mein noodles.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet over medium heat to bring everything back to life without drying it out. A splash of water or broth helps rehydrate the sauce. Microwave works too, but I prefer the skillet for better texture.

FAQs

How do I prevent the shrimp from overcooking?

I make sure to cook the shrimp separately and only until they turn pink and opaque—usually about 2–3 minutes. Then I add them back at the end to avoid rubbery results.

Can I make this dish ahead of time?

Yes, I can prep all the components—slice the meat, chop the veggies, and mix the sauce—up to a day in advance. I cook everything fresh when I’m ready to eat.

What can I use instead of hoisin sauce?

If I’m out of hoisin, I mix soy sauce, a bit of peanut butter or tahini, honey, and a splash of rice vinegar as a substitute.

Is this dish gluten-free?

Not by default, since hoisin and soy sauce often contain gluten. But I can make it gluten-free by using certified gluten-free versions of those sauces.

Can I freeze this stir-fry?

I don’t recommend freezing it, as the veggies can get mushy and the shrimp may become rubbery. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

Hoisin Beef, Shrimp, and Veggie Delight is one of those meals I keep coming back to. It’s quick, flavorful, and full of texture. Whether I’m feeding family or just making a weeknight meal for myself, this recipe delivers every time. It’s a go-to for when I want bold, satisfying stir-fry with minimal fuss.