Creamy in texture, juicy in every bite, and bursting with savory-sweet hoisin flavor, Hoisin Beef, Shrimp, and Vegetable Delight is the kind of weeknight dinner that feels restaurant-worthy but comes together in under 30 minutes. This stir-fry brings tender strips of beef, plump shrimp, and crisp vegetables together with a glossy hoisin sauce for a meal that’s both comforting and exciting. Fun fact: hoisin sauce originally comes from southern China and is often called Chinese barbecue sauce — it adds depth without fuss.
This recipe is a perfect match for busy evenings because it’s simple, quick, and family-friendly. If you love easy meals with big flavor, you’ll want to save it alongside other crowd-pleasers on the blog. For another quick and satisfying kitchen winner, check out this author page for more dishes from our kitchen here. Get ready to cook something delicious and feel proud of how fast it comes together.
What is Hoisin Beef, Shrimp, and Vegetable Delight?
What’s in a name? Why call it Hoisin Beef, Shrimp, and Vegetable Delight — sounds fancy, right? Why not Triple Tango? Or Surf and Turf Stir? The truth is, the name is a playful nod to the dish’s three stars: beef, shrimp, and colorful vegetables, all united by hoisin sauce. Who named it? Maybe a cook who believed “the way to a man’s heart is through his stomach.” Could it be because it makes everyone smile at the table? Try it and decide for yourself — this one’s too tasty to keep to yourself.
Why You’ll Love This
This dish is irresistible for three big reasons. First, the main highlight is the perfect flavor balance: rich, sweet hoisin meets salty soy and bright sesame for a sauce that coats every bite. Second, making it at home saves money — restaurant stir-fries can be pricey, but this recipe uses affordable ingredients and stretches easily to feed a family. Third, the toppings and finishing touches — sesame seeds and fresh green onions — add texture and a fresh pop that elevate the whole plate.
If you enjoy bold-flavored, quick dinners, this is a top pick and pairs well with other easy favorites like this Avocado Toast with Scrambled Eggs & Veggies for a weekend brunch-style take on simple, tasty cooking. Go on — make it this week and watch everyone ask for seconds.
How to Make: Quick Overview
This recipe is an ideal weeknight hero because it’s straightforward, fast, and deeply satisfying. You’ll sear beef for a caramelized edge, quickly cook shrimp until just pink, and toss in crisp vegetables so they stay bright. The standout element is the glossy hoisin-based sauce that brings everything together.
Approximate time: 10 minutes prep, 12 minutes cook, total about 22 minutes.
Ingredients
1 lb beef sirloin, thinly sliced against the grain
1/2 lb shrimp, peeled and deveined
1 red bell pepper, thinly sliced
1 zucchini, sliced into half-moons about 1/4 inch thick
2 tablespoons hoisin sauce
1 tablespoon soy sauce (use low-sodium if preferred)
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated or finely minced
1 tablespoon sesame seeds (optional)
1/4 cup green onions, chopped for garnish
Salt and pepper to taste
Cooked rice or noodles, for serving
Directions
- Prepare ingredients first: slice the beef thinly, peel and devein the shrimp, slice the red bell pepper and zucchini, mince the garlic and grate the ginger. Have the hoisin and soy measured and ready.
- Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon of sesame oil and swirl to coat.
- Add the thinly sliced beef in a single layer. Cook undisturbed for 2 minutes to get a good sear, then stir and continue cooking for another 2–3 minutes until browned and mostly cooked through. Remove the beef to a plate and set aside.
- In the same pan, add the remaining teaspoon of sesame oil if the pan looks dry. Add the minced garlic and grated ginger and stir for about 20 seconds until fragrant — careful not to burn.
- Add the shrimp to the pan in a single layer. Cook for 1–2 minutes on the first side, then flip and cook another 1 minute, just until the shrimp turns pink and opaque. Shrimp cooks very quickly; do not overcook to avoid rubbery texture.
- Add the sliced red bell pepper and zucchini to the pan. Stir-fry for 3–4 minutes, tossing frequently until the vegetables are tender-crisp — you want them bright and slightly crunchy.
- Return the beef to the pan and pour in the hoisin sauce and soy sauce. Toss everything together so the sauce coats the meat and vegetables evenly. Cook for 1–2 more minutes to heat through and let the flavors meld.
- Sprinkle sesame seeds over the stir-fry and give one final toss. Adjust seasoning with a pinch of salt and pepper if needed.
- Serve hot over steamed rice or noodles and finish with chopped green onions on top. Enjoy this sweet and savory stir-fry immediately.
What to Serve With
- Steamed jasmine or basmati rice to soak up the glossy sauce.
- Quick vegetable fried rice or egg fried rice for a heartier plate.
- Light cucumber salad with rice vinegar and sesame oil for a refreshing contrast.
- Stir-fried baby bok choy or garlic green beans for extra greens.
- For drinks: jasmine tea, a crisp lager, or a citrusy white wine like Sauvignon Blanc.
Top Tips for Perfecting
- Swap beef: use flank steak or skirt steak thinly sliced if sirloin is unavailable. Marinate 10 minutes with a teaspoon of soy and cornstarch for extra tenderness.
- Shrimp timing: add shrimp after the garlic to avoid overcooking — remove immediately once opaque.
- Sauce boost: add a teaspoon of rice vinegar or a squeeze of lime for brightness; a half teaspoon of honey deepens sweetness if desired.
- Texture: cut vegetables uniformly so they cook evenly; high heat and quick stirring keep them crisp.
- Common mistake: overcrowding the pan leads to steaming instead of searing. Work in batches if your pan is small.
Storing and Reheating Tips
Refrigeration: Cool to room temperature then store in an airtight container for up to 3 days.
Freezing: You can freeze cooked stir-fry for up to 1 month, but note shrimp texture may soften after thawing. For best results, freeze without rice and add fresh vegetables when reheating.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce; cover briefly to warm through. Microwave reheating works too—heat in short intervals and stir to avoid overcooking shrimp.
FAQs
Can I use frozen shrimp?
Yes. Thaw frozen shrimp completely in the refrigerator overnight or in a cold water bath before cooking. Pat dry to prevent excess water in the pan.
Is hoisin sauce the same as oyster sauce?
No. Hoisin is sweeter and thicker with a fermented soybean base, while oyster sauce is savory with a distinct oyster flavor. Oyster sauce can be used for a different but tasty variation.
How can I make this gluten-free?
Use gluten-free soy sauce or tamari and check the hoisin label or use a gluten-free hoisin alternative. Most other ingredients are naturally gluten-free.
Can I make this vegetarian?
Yes. Replace beef and shrimp with firm tofu or extra vegetables like mushrooms and broccoli, and use vegetarian hoisin or mushroom-based sauces.
What can I prepare ahead of time?
Slice vegetables and meat, mince garlic and ginger, and measure sauces ahead to speed up cooking. Cooked rice can also be prepared earlier.
Conclusion
This Hoisin Beef, Shrimp, and Vegetable Delight is a fast, flavorful weeknight hero — simple enough for beginners, delicious enough to impress guests. It gives you the sweet-salty depth of hoisin, the satisfying contrast of tender beef and shrimp, and vibrant vegetables that keep every bite interesting. Try it, share it, and watch it become a regular in your dinner rotation.
For a great menu pairing that complements this stir-fry, check the chef’s specialties like their flavorful fried rice on the menu SOUPS & APPETIZERS CHEF’S SPECIALTIES FRIED RICE. If you want inspiration for a different triple-protein combination, see this local favorite 8912 West 95th Street – H5. Triple Delight for ideas on mix-and-match proteins. Enjoy cooking and come back to share how yours turned out!
Hoisin Beef, Shrimp, and Vegetable Delight
Equipment
- Wok
- Skillet
- Knife
- Cutting Board
Ingredients
Protein
- 1 lb Beef sirloin, thinly sliced Against the grain
- 1/2 lb Shrimp, peeled and deveined
Vegetables
- 1 each Red bell pepper, thinly sliced
- 1 each Zucchini, sliced into half-moons About 1/4 inch thick
Sauces and Oils
- 2 tablespoons Hoisin sauce
- 1 tablespoon Soy sauce Use low-sodium if preferred
- 1 tablespoon Sesame oil
Aromatics
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated or finely minced
Garnishes
- 1 tablespoon Sesame seeds Optional
- 1/4 cup Green onions, chopped For garnish
Seasoning
- Salt and pepper To taste
Serving Suggestions
- Cooked rice or noodles For serving
Instructions
- Prepare ingredients first: slice the beef thinly, peel and devein the shrimp, slice the red bell pepper and zucchini, mince the garlic and grate the ginger. Have the hoisin and soy measured and ready.
- Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon of sesame oil and swirl to coat.
- Add the thinly sliced beef in a single layer. Cook undisturbed for 2 minutes to get a good sear, then stir and continue cooking for another 2–3 minutes until browned and mostly cooked through. Remove the beef to a plate and set aside.
- In the same pan, add the remaining teaspoon of sesame oil if the pan looks dry. Add the minced garlic and grated ginger and stir for about 20 seconds until fragrant — careful not to burn.
- Add the shrimp to the pan in a single layer. Cook for 1–2 minutes on the first side, then flip and cook another 1 minute, just until the shrimp turns pink and opaque. Shrimp cooks very quickly; do not overcook to avoid rubbery texture.
- Add the sliced red bell pepper and zucchini to the pan. Stir-fry for 3–4 minutes, tossing frequently until the vegetables are tender-crisp — you want them bright and slightly crunchy.
- Return the beef to the pan and pour in the hoisin sauce and soy sauce. Toss everything together so the sauce coats the meat and vegetables evenly. Cook for 1–2 more minutes to heat through and let the flavors meld.
- Sprinkle sesame seeds over the stir-fry and give one final toss. Adjust seasoning with a pinch of salt and pepper if needed.
- Serve hot over steamed rice or noodles and finish with chopped green onions on top. Enjoy this sweet and savory stir-fry immediately.