Main Courses
This beef and prawn stir fry delivers the perfect balance of wok-hot umami and garlic butter richness in under 30 minutes. The secret lies in high-heat searing of beef strips and prawns—achieving that signature restaurant-style char—before tossing with a sauce that marries sweet, savory, and spicy notes.
I developed this recipe after years of testing stir-fry techniques, and the garlic butter finish elevates it from good to unforgettable.
The technique is simple but critical: cook the beef first to render its juices, then add the prawns for just 2 minutes to keep them tender-crisp.
A homemade sauce—soy, garlic, ginger, and a touch of chili—binds everything together, while the garlic butter swirled at the end adds a luxurious, aromatic finish. This isn’t your average stir-fry; it’s a dish that feels like a high-end restaurant experience at home.
What you’ll end up with is a plate of caramelized beef, pink prawns with crispy tails, and a sauce that clings perfectly to every bite. The garlic butter swirl adds a velvety contrast to the bold flavors, making each mouthful a harmonious blend of textures and tastes.
Serve over steamed jasmine rice or noodles to soak up every last drop of that rich, umami-packed sauce.
This recipe works as a pescatarian-friendly main or a showstopper for meat lovers. For extra crunch, toss in some bell peppers or snap peas at the end. The possibilities are endless, but the foundation—high heat, quick cooking, and that garlic butter finish—is what makes this stir fry truly special.
Ingredients for beef and prawn stir fry
High-heat searing meets aromatic richness in this wok-hot stir fry with velvety garlic butter finish.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 lb | Thinly sliced against grain |
| Large Prawns 🦐 | 1 lb | Shell-on, deveined, tails on |
| Extra-Virgin Olive Oil 🫒 | 3 tbsp | For high-heat searing |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed for finishing |
| Garlic Cloves 🧄 | 6 cloves | Minced, for sauce and butter |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, peeled |
| Low-Sodium Soy Sauce 🍶 | ½ cup | Kikkoman preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Red Chili Flakes 🌶️ | 1 tsp | Adjust for heat preference |
| Brown Sugar 🍚 | 1 tbsp | Light, for caramelization |
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, for serving |
| Green Onions 🧅 | 3 whole | Sliced, for garnish |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing |
The flank steak must be sliced thinly against the grain for tender bites—ask your butcher to slice it if unsure. Prawns are non-negotiable for texture; shell-on, tail-on varieties stay plumpest during searing. For the garlic butter finish, unsalted butter is essential—it melts cleanly without overpowering. Stock up on Kikkoman soy sauce and toasted sesame oil from the Asian market for authentic flavor. Fresh ginger should smell vibrant and not woody—buy organic if possible for better aroma.
No flank steak? Sirloin strips work in a pinch, but slice them thinner. Shellfish allergies? Swap prawns for firm tofu cubes (press and pat dry first). The sauce can be prepped ahead—store it in a jar for up to 5 days. For extra heat, add 1 tsp sriracha or ½ tsp cayenne to the sauce. Brown sugar substitutes? Coconut sugar or maple syrup keep the caramel notes. If you're short on time, pre-cooked jasmine rice from a microwaveable pouch saves 15 minutes.
Prawns and beef cook best fresh, but the sauce and rice can be prepped 1 day ahead. Store components separately—prawns in the fridge for 24 hours max—to maintain texture. The garlic butter should be made last minute; keep it cold until swirling to prevent premature melting. Leftovers? Reheat gently over low heat with a splash of water to restore moisture. This dish freezes beautifully—portion sauce separately for best texture when reheating.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to deal with multiple dishes. Sear the flank steak and prawns in the same pan, then toss them in the same butter-garlic sauce—no extra pots, no extra stress. The prawns release their juices right into the pan, so you’re basically making flavor soup while you cook.
- Butter-Garlic Bomb: That combo of extra-virgin olive oil and unsalted butter with minced garlic? It’s the secret weapon. The butter adds richness without overpowering, while the garlic infuses every bite—especially after it caramelizes just a little. Honestly, I’ve made this with store-bought prawns and it still tastes like a restaurant dish.
- Weeknight or Weekend: This stir fry works for both lazy Tuesday dinners and impressing guests. Serve it over rice for a quick family meal, or pile it onto crusty bread for a fancy-ish brunch. I’ve even used leftover portions in wraps the next day—zero waste, all flavor.
- Budget-Friendly Luxury: Flank steak and prawns might sound fancy, but this recipe stretches them far. A single pan sear keeps the beef tender without drying it out, and the prawns cook in minutes. Plus, the butter and olive oil add depth without breaking the bank—leftovers reheat beautifully, so you’re getting two meals for the price of one.
Step-by-step instructions for beef and prawn stir fry
Master this technique for restaurant-quality wok hei and perfect protein textures every time.
Prep Ingredients for Maximum Flavor Development
Begin by slicing the 1 lb flank steak against the grain into ¼-inch thick strips. This ensures tender bites. Pat the prawns dry with paper towels—removing moisture prevents steaming instead of searing. Finely grate the 1 tbsp fresh ginger and mince the 6 cloves garlic for even distribution in the sauce.
Slice the 3 whole green onions into 1-inch pieces, reserving half for garnish. The onions add freshness that balances the rich umami flavors. Keep all ingredients within reach for efficient cooking—this stir fry moves quickly once you hit high heat.
Cook the Prawns First for Perfect Texture
Heat 1 tbsp extra-virgin olive oil in a wok or large skillet over high heat until shimmering. Add the prawns in a single layer, shell-side down. Cook undisturbed for 1-2 minutes until the shells turn bright red and the prawns release easily from the pan. Flip and cook another 30 seconds—overcooking turns them rubbery.
Remove prawns to a plate and set aside. The residual heat will keep them warm while you cook the beef. Leave the rendered prawn oil in the pan—it's packed with flavor that will infuse your stir fry.
Sear the Beef for Deep Flavor and Texture
Add another 1 tbsp extra-virgin olive oil to the wok and increase heat to maximum. Working in batches if needed, add the beef strips and sear for 1-2 minutes until they develop a deep brown crust. The beef should be 80% cooked at this stage—it will finish in the sauce.
Remove beef to the plate with prawns. The carryover cooking in the sauce will bring it to perfect doneness. If the pan isn't hot enough to sear, wipe it clean and start again—this step is non-negotiable for flavor.
Build the Umami-Packed Sauce
Reduce heat to medium-high and add 1 tbsp sesame oil, 0.5 cup low-sodium soy sauce, 1 tbsp brown sugar, and 1 tsp red chili flakes. Stir to deglaze the pan, scraping up all the flavorful browned bits. Add the 1 tbsp finely grated ginger and 6 cloves minced garlic, cooking for 30 seconds until fragrant.
Return the beef and prawns to the wok, tossing everything together for 1-2 minutes until everything is evenly coated. The sauce should cling to the proteins without making them soggy. Taste and adjust seasoning—this is your chance to balance sweet, salty, and spicy elements.
Finish with Garlic Butter for Richness
Push the stir fry to one side of the wok and add 4 tbsp cold cubed butter. Let it melt completely, then tilt the wok to baste the beef and prawns with the garlic butter. Stir in the remaining 1 tbsp green onions and finish with 1.5 tsp kosher salt and 0.5 tsp black pepper. The butter should create a glossy, velvety finish.
Serve immediately over 1.5 cups cooked jasmine rice, garnished with the reserved green onion slices. The contrast between the crisp-tender prawns, tender beef, and silky sauce makes this dish unforgettable. Each bite should deliver perfect texture and layered flavors.
Pro Tips For Making Beef And Prawn Stir Fry
- SEAR THE STEAK FIRST: Take the flank steak out of the fridge 20 minutes before cooking—it’ll sear faster and more evenly. After slicing it thinly against the grain, hit the pan with olive oil and butter on high heat, then let those slices sizzle for 30 seconds before touching them. I used to toss everything in at once, and the prawns would turn rubbery while the beef stayed raw. (Yes, even if you’re impatient like me.)
- SHELL-ON PRAWNS UNTIL THE END: Leave those prawn shells on until the very last minute—it keeps them juicier and adds a subtle crunch. Only peel and devein them right before serving, or they’ll dry out faster than your patience on a Monday. If you’re worried about overcooking, add them to the pan when the beef is halfway done—they’ll cook in the residual heat.
- GARLIC NEEDS A HEAD START: Mince the garlic extra fine and let it sit in the cold butter for 5 minutes before adding anything else. This softens the raw bite and prevents it from burning into bitterness while the prawns and beef cook. I learned this the hard way—once, I rushed it and ended up with a pan full of garlic dust instead of flavor.
- REST THE BEEF UNDER FOIL: As soon as the steak hits the plate, tent it with foil and let it rest for 5 minutes. This isn’t just for show—it lets the juices redistribute so they don’t pool out when you slice. I skip this when I’m lazy, but the dish is noticeably better when I don’t. (Your future self will thank you.)
Make-ahead tips for this recipe
Prep Sauce Ahead
Make the sauce the night before and store it in an airtight container in the fridge. The flavors meld beautifully overnight, and you'll save 10 minutes of active cooking time.
Just whisk it again before using to distribute any settled spices evenly. I like to add an extra ½ tsp sesame oil when reheating to restore its aromatic punch. 🌶️
Partial Cook Proteins
Par-cook the beef and prawns separately up to 24 hours ahead, then refrigerate in separate airtight containers. The beef should be seared to 80% doneness and the prawns cooked just until opaque.
Reheat gently in a skillet with 1 tsp olive oil over medium heat for 1-2 minutes before finishing in the stir fry. This keeps textures perfect while saving you 15 minutes on cooking day.
Rice Shortcut
Use pre-cooked jasmine rice from a microwaveable pouch to cut 20 minutes off your prep. Look for brands like Lundberg Family Farms or Tasty Bite for authentic flavors. If using fresh rice, cook it in advance and refrigerate—it reheats beautifully in the microwave with a splash of water.
For extra convenience, keep a batch of rice in the freezer and microwave it directly from frozen with 1 extra minute of cooking time.
Garlic Butter Prep
Make the garlic butter mixture ahead and store it in a small container with plastic wrap pressed directly on the surface to prevent browning. Keep it in the fridge until ready to use—it stays fresh for 3 days.
When ready to finish your stir fry, simply melt it in the hot wok for that signature restaurant-quality sheen. I like to add ½ tsp black pepper to the butter mixture in advance for extra depth of flavor.
Freezer-Friendly Components
Freeze the cooked beef and prawns separately in single layers on a tray before transferring to airtight containers. They'll keep for up to 3 months without losing texture. When ready to use, thaw overnight in the fridge, then reheat gently in a skillet.
The sauce also freezes well—just add 1 tbsp water when reheating to prevent thickening. This method lets you prep the entire meal in advance for busy weeknights. ✨
Nutrition facts
Frequently asked questions
Why cook prawns before the beef in this stir fry?
Prawns cook in just 2 minutes to maintain their tender-crisp texture, while beef needs longer searing. Cooking prawns first prevents overcooking their delicate centers. The beef gets finished in the sauce, ensuring perfect doneness without drying out.
Can I substitute flank steak with another cut?
Yes! Use sirloin or ribeye strips, but slice them thinner (⅛-inch) and sear at maximum heat for 1 minute per side. Flank steak's lean texture works best for stir fries, but ribeye adds richer flavor. Never use tougher cuts like chuck.
How do I prevent prawns from turning rubbery?
Pat them completely dry with paper towels before cooking, and use high heat in a hot wok. Cook shell-side down first to prevent curling, and limit total cooking time to 3 minutes. Overcrowding the pan lowers temperature—work in batches if needed.
What if I don't have jasmine rice?
Use brown rice (cook 1:1.5 ratio with water) or basmati rice for a neutral base. For extra flavor, try forbidden black rice or serve over steamed noodles. Avoid sticky long-grain rice—it absorbs too much sauce and becomes mushy.
Can I make this recipe spicier?
Add 1 tsp sriracha or ½ tsp cayenne to the sauce, or sprinkle extra chili flakes on top. For heat lovers, toss in ½ cup sliced Thai chilies at the end. Always taste first—the garlic butter finish can mellow intense flavors.