I’m sharing one of my favorite restaurant-style dinner plate recipes that tastes like you ordered it from an upscale steakhouse.
Tender cubed beef steak, garlicky butter-kissed shrimp, fluffy fried rice studded with fresh vegetables, and that creamy yum yum sauce for dipping.
This steak and garlic shrimp fried rice plate comes together faster than you’d think, and it’s genuinely impressive enough for date night or feeding a hungry crowd.
The beauty of this dish is how the proteins stay juicy while the rice gets perfectly golden, and every element has its own moment to shine.
Let me walk you through making this at home.
Why You Will Love This Steak & Garlic Shrimp Fried Rice Plate
Ingredients
- 2 beef steaks, cubed
- 12 large shrimp, peeled and deveined
- 3 cups cooked rice
- 2 eggs, beaten
- 1 cup zucchini, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 0.5 cup mushrooms, sliced
- 2 tbsp soy sauce
- 3 tbsp butter
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp onion powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 cup creamy yum yum sauce
Step 1: Prepare and Season Your Proteins
- 2 beef steaks, cubed
- 12 large shrimp, peeled and deveined
- 1 tsp paprika
- 1 tsp onion powder
- 0.5 tsp salt
- 0.5 tsp black pepper
I like to pat both the steak cubes and shrimp completely dry with paper towels before seasoning. This helps them develop a beautiful golden crust when they hit the pan.
Divide the paprika, onion powder, salt, and black pepper between the two proteins. I season the steak and shrimp separately to ensure each gets the right amount of seasoning for its size.
Step 2: Sear the Beef Steak
- 1 tbsp olive oil
- Seasoned beef steak cubes
Heat the olive oil in a large skillet over high heat until it’s smoking slightly. I find that high heat creates that restaurant-quality caramelization that makes the steak taste incredible.
Add the seasoned steak cubes and let them sit undisturbed for about 2 minutes per side. Resist the urge to move them around too much, as this develops a proper sear.
Once the steak is browned on all sides and cooked to your preferred doneness (I aim for medium), transfer it to a plate and set aside.
Step 3: Cook the Garlic Butter Shrimp
- 2 tbsp butter
- 3 garlic cloves, minced
- Seasoned shrimp
In the same skillet, melt the butter and add your minced garlic, letting it bloom for about 30 seconds until fragrant. The garlic flavor is what makes this shrimp truly special.
Add the seasoned shrimp and cook for about 2 to 3 minutes per side until they turn pink and opaque. I tend to avoid overcooking shrimp because they get tough quickly.
Remove the shrimp and set aside with the steak.
Step 4: Stir-Fry the Vegetables
- 1 tbsp butter (additional, from remaining in pan)
- 1 cup broccoli florets
- 1 cup zucchini, sliced
- 1 carrot, sliced
- 0.5 cup mushrooms, sliced
Keep the skillet on medium-high heat and add the broccoli, zucchini, carrot, and mushrooms. I like to stir-fry these for about 4 to 5 minutes until they’re tender-crisp but still have a little crunch.
The vegetables should be cooked through but not mushy. You want them to maintain their color and texture for the best presentation.
Step 5: Make the Fried Rice
- 3 cups cooked rice (day-old rice works best)
- 2 eggs, beaten
- 2 tbsp soy sauce
- 1 tbsp butter
Push the vegetables to the side of the skillet and add another tablespoon of butter. Pour in the beaten eggs and scramble them until they’re just cooked through, then mix with the vegetables.
Add the cooked rice to the skillet, breaking up any clumps with the back of your spatula. I find that using day-old rice works better because it’s less sticky and creates better texture in the fried rice.
Pour the soy sauce over everything and toss until the rice is evenly coated and heated through, about 2 to 3 minutes.
Step 6: Assemble and Serve
- Cooked fried rice mixture
- Seared steak cubes
- Garlic butter shrimp
- 0.5 cup creamy yum yum sauce
Place a portion of the fried rice in the center of a serving plate, mounding it slightly for height and presentation. Arrange the seared steak cubes on one side and the garlic butter shrimp on the other.
Serve the creamy yum yum sauce in a small ramekin on the side for dipping. I like to drizzle a bit over the rice and use it as a condiment for bites of steak and shrimp as well.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The components can be stored separately if you prefer to keep the sauce away from the rice.
Freeze: This dish freezes best if you freeze the steak and shrimp separately from the rice and vegetables. Store in freezer-safe containers for up to 2 months.
Reheat: Thaw overnight in the refrigerator, then reheat the proteins and vegetables gently in a skillet over medium heat with a splash of water or broth. Reheat the rice in the microwave or on the stovetop until warm throughout.
What to Serve With This Steak & Garlic Shrimp Fried Rice Plate
- A crisp green salad with ginger dressing to cut through the richness
- Steamed edamame for a light, protein-packed appetizer
- Miso soup as a warm, umami-forward starter
- Cucumber salad with rice vinegar for a refreshing side
- Hot tea or sake to complement the Asian-inspired flavors
Estimated Nutrition
- Calories: 580
- Protein: 48g
- Fat: 22g
- Carbohydrates: 42g
(Estimated per serving, without optional ingredients)
Steak & Garlic Shrimp Fried Rice Plate
Ingredients
Method
- Pat both the steak cubes and shrimp completely dry with paper towels before seasoning. This helps them develop a beautiful golden crust when they hit the pan. Divide the paprika, onion powder, salt, and black pepper between the two proteins, seasoning them separately to ensure each gets the right amount for its size.
- Heat the olive oil in a large skillet over high heat until it's smoking slightly. High heat creates that restaurant-quality caramelization. Add the seasoned steak cubes and let them sit undisturbed for about 2 minutes per side. Once the steak is browned on all sides and cooked to your preferred doneness, transfer it to a plate and set aside.
- In the same skillet, melt 2 tablespoons of butter and add your minced garlic, letting it bloom for about 30 seconds until fragrant. Add the seasoned shrimp and cook for about 2 to 3 minutes per side until they turn pink and opaque. Remove the shrimp and set aside with the steak.
- Keep the skillet on medium-high heat and add the broccoli, zucchini, carrot, and mushrooms. Stir-fry these for about 4 to 5 minutes until they're tender-crisp but still have a little crunch. The vegetables should maintain their color and texture for the best presentation.
- Push the vegetables to the side of the skillet and add another tablespoon of butter. Pour in the beaten eggs and scramble them until just cooked through, then mix with the vegetables. Add the cooked rice, breaking up any clumps with the back of your spatula. Pour the soy sauce over everything and toss until the rice is evenly coated and heated through, about 2 to 3 minutes.
- Place a portion of the fried rice in the center of a serving plate, mounding it slightly for height and presentation. Arrange the seared steak cubes on one side and the garlic butter shrimp on the other. Serve the creamy yum yum sauce in a small ramekin on the side for dipping.
