Leftover Beef & Shrimp Stir-Fry

A SURF & TURF STIR-FRY with leftover beef & shrimp

Happy New Year- 2017 is here!!

I’ve written goals or is it resolutions (??) for myself for 2017. What about you-how was your holiday? Do you have any resolutions, goals or changes you are making?

Are your Christmas decorations still up?

I started taking down all Christmas decorations the day after. But one year the decorations inside stayed up until March.

That won’t happen again although my kids would love that!

Resolution-Goals-or whatever we want to call it, I’ve set my mind to make some changes to my daily routine, nutrition and some financial goals. You know, the typical stuff.

A SURF & TURF Dinner

Over the holidays we had surf and turf…all in the comfort of our home.

Our surf and turf dinner of huge bone-in ribeye steaks & shrimp was Deeelicious.

We don’t eat steak like this often and not because we don’t like it. We love to eat beef.

But it’s important that we eat it in moderation.

Lobster tails was high on my radar but I had to grab shrimp instead. After it was all said & done, we had a lot of leftovers from this meal.

Surf & Turf leftovers

I am always looking for ways to reinvent leftovers. So when I go into “how can I reinvent these leftovers mode” I immediately consider a few options…

Nachos, quesadillas, burritos, salad, soups and stir-fry’s are good places to start when trying to give new life to something already made.

I pulled ingredients out of the fridge to create a leftover meal.

Initially I was thinking steak & eggs here. But looking at the shrimp made me not go in that direction.

There was leftover rice, cabbage that needed to be cooked, carrots, a very small portion of frozen peas (because one child likes to snack on peas), and not enough meat to feed a family of four a second time, unless I could cut up the meat.

I keep soy sauces and Asian seasonings on hand for a stir-fry so that’s how this came together.

Want to know the great thing about leftover stir-fry? It is QUICK!

Stir-fry’s especially with leftovers comes together SUPER quick!

I spent more time prepping & trimming my ingredients than I did actually cooking it.

beef & shrimp leftovers
my leftovers trimmed and cut ready for the stir-fry
stir-fry veggies & rice

<–Here I trimmed off the meat and cut both that & the shrimp into bite-size pieces.

<–I saved the bones and gave it a quick stir-fry too to render some of that fat still on here (and I ate anything left on it, like a cave woman!).

***TIP Just like when I make extra potatoes, I typically make rice once a week. But I make enough to have leftovers that I can reheat for another quick meal during the busy week nights.

Rice holds up well and reheats beautifully.

If you ever get Asian or Indian take out and have leftover rice, save it for a meal like this.***

Knowing how quickly this cooks I needed to prep everything before I was ready to cook it. Cut up the meat, chop the veggies, grate my garlic and prepare my sauce. This isn’t a “chop and drop in your pot as you cook” kind of meal.

Everything cooks very quickly-I’m talking in just minutes.

This meal literally comes together in 20 minutes or less.


There you have it- A SUPER quick and Deeelicious stir-fry with your leftovers!

If you don’t have surf and turf on hand-no worries! This works well with just about any protein or you can make your stir-fry with tofu or an all veggie-meatless meal.

Looking for other quick meals or recipes that are figure friendly for the new year? Check out my Spinach Pesto recipe.

And I’d like to know what kind of recipes you are looking for.

Quick meals? Figure friendly? Maybe a little of both??

I have several recipes I can share that are all of these- so let me know by leaving a comment below.

Let’s connect on Instagram, Twitter or Pinterest. And if you haven’t done so, please sign up to receive my post in your inbox.

I hope your 2017 is filled with health and lots of opportunities for your success. May we all have our best year yet!


Serves 4-6

Leftover Beef & Shrimp Stir-Fry

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 1 to 1 1/2 cup of leftover beef and shrimp diced into small pieces (or protein on hand)
  • 2 eggs-scrambled
  • 1 large carrot diced
  • 1 cup of cabbage shredded
  • 1/2 cup of frozen peas (or veggie medley)
  • 1/2 onion diced
  • 1 or 2 garlic clove grated or minced (your prefrence)
  • 1 to 2 green onions for garnish-can be added to scrambled eggs but my kids do not like it. So I reserve green onions for garnish but I love this onion.
  • sesame seeds for garnish
  • 4 cups of cooked leftover rice break up clumps (fresh rice does not work as well-you can use it but fresh rice needs to completely cool down-layout on cookie sheet to cool and dry out)
  • 2-3 tbsp high temp oil to cook with
  • 1/3 cup of soy sauce
  • 1 tbsp dark soy sauce (don't have this- add brown sugar instead)
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame seed oil (more if you like it-I do)
  • 1 tsp Maggie Sauce (don't have this-leave it out but this is a secret to this sauce)
  • Salt & white pepper to taste


  1. Combine sauce and set aside. In a wok or large pan on medium heat, heat oil and scramble eggs. Set aside.
  2. Turn pan to med high heat, add some oil, Stir-fry leftover beef & shrimp for about 45 seconds-1 minute just to heat through. I had a lot of rare beef pieces-do not over cook-just quick stir-fry. Set aside.
  3. Add more oil and stir-fry carrots, onions, to soften add cabbage. Add garlic until garlic fragrant do not brown. Add broken up rice and stir-fry to heat through 2-5 minutes. Add the cooked scrambled eggs, beef, shrimp and sauce. Stir-fry and mix to incorporate all ingredients.
  4. Enjoy!
Cuisine: Asian Influence | Recipe Type: Easy


Don't have a veggie listed on my recipe-then use what you have!The beauty of a stir-fry like this is using up your leftovers to create a fresh and tasty meal. Stir-fry's typically don't revolve around a lot of meat-so feel free to leave it out or use a different protein. This is my interpretation of a stir-fry, however the Maggi sauce is something that is true to a Chinese stir-fry.


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