Firecracker Steak and Shrimp Recipe (Better Than Panda Express!)

Firecracker steak and shrimp is one of my favorite quick dinners—bold, spicy, and full of flavor. I first tried it at Panda Express after a long food truck shift, and I couldn’t stop thinking about that tender steak, juicy shrimp, and sweet-heat sauce.

Back in my kitchen, I crafted my own version. It’s fresher, healthier, and just as craveable. Perfect for busy weeknights, this dish brings me back to my early days of sharing Moroccan meals at work.

If you love the firecracker steak and shrimp Panda Express or searched for Panda firecracker steak and shrimp, this homemade take is the one you’ll keep making.
You might also like this quick Panda Express chow mein recipe — it’s another 15-minute favorite that goes great with this dish.

Prefer watching? Here's how I make this firecracker steak and shrimp in just 30 minutes.

Watch how to make this Firecracker Steak and Shrimp at home — step-by-step with my favorite tips for juicy shrimp, tender steak, and sticky sauce.

Ingredients You’ll Need

Firecracker Steak and Shrimp (Better Than Takeout)

No ratings yet

A quick and flavorful firecracker steak and shrimp stir-fry with bold, sweet-spicy sauce. Ready in 30 minutes—perfect for busy weeknights.

2

Print Recipe Pin Recipe

Servings Number of serving 2 Yield

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2 Yield

Course: Dinner, Main Course

Cuisine: Asian-inspired

Calories: 450

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 300 g steak thinly sliced (flank or sirloin)
• 250 g shrimp peeled and deveined
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp lime juice
• Salt and pepper to taste
• 1 bell pepper sliced
• 1 small onion sliced
• 1 tbsp cooking oil
• 🔥 Firecracker Sauce:
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sriracha or more to taste
• 1 clove garlic grated
• 1 tsp fresh ginger grated
• 1/2 tsp cornstarch

Equipment

• Large skillet or wok
• Cutting board
• Sharp knife
• Mixing bowls
• Whisk or small spoon (for sauce)
• Tongs or spatula
• Measuring spoons

Method

 

1. Marinate the steak with soy sauce, sesame oil, and cornstarch for 15 minutes.
2. Season shrimp with lime juice, salt, and pepper.
3. Heat oil in a skillet. Sear shrimp 2 minutes per side, then remove.
4. In the same pan, stir-fry bell pepper and onion for 3 minutes.
5. Add marinated steak and cook 4–5 minutes until browned.
6. Whisk together all sauce ingredients, pour into the pan, and stir.
7. Return shrimp to the skillet, toss everything to coat.
8. Serve hot with rice or noodles.

Nutrition

Calories: 450kcalCarbohydrates: 26gProtein: 38gFat: 22gSaturated Fat: 5gCholesterol: 140mgSodium: 900mgFiber: 2gSugar: 12g

Video

Notes

Adjust sriracha for more or less spice.

Use tofu or chicken as substitutions.

Tamari can be used for a gluten-free version.

Perfect with jasmine rice, soba noodles, or veggie sides.

🥗 Nutrition (estimates per serving):

Did you make this recipe? Share a photo and tag us — Follow us at @chopped-beef_official for more

Share a photo and tag us — Follow us at @chopped-beef_official for more

Steak

Choose a tender cut like flank, skirt, or sirloin. Slice it thinly against the grain so it stays tender when cooked quickly.

You’ll need:

• 10 oz (about 300g) steak, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch

Let the steak marinate while you prep the other ingredients—it only takes 15 minutes to soak up all that goodness.

Shrimp

Look for medium or large raw shrimp, peeled and deveined. I love how quickly they cook and how well they absorb the sauce.

You’ll need:

• 8 oz (about 250g) raw shrimp, peeled and deveined
• 1 tbsp lime or lemon juice
• Salt and black pepper, to taste

This step brings out that signature surf-and-turf vibe found in firecracker shrimp and steak, only fresher.

Firecracker Sauce

Here’s where the magic happens. This sauce is sweet, spicy, tangy, and sticky. It clings beautifully to every bite.

You’ll need:

• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sriracha (adjust to taste)
• 1 clove garlic, grated
• 1 tsp fresh ginger, grated
• 1/2 tsp cornstarch

Whisk everything together in a bowl and set it aside. Don’t skip the ginger—it adds a warm, peppery note that balances the heat.

Optional Add-Ins and Substitutions

This recipe is super flexible:

• Swap beef for tofu or mushrooms for a vegetarian twist.
• No hoisin? Use teriyaki or double up on soy sauce with a dash of sugar.
• Add bell peppers, snap peas, or zucchini for extra color and crunch.

That’s how I like to keep it real and adaptable—especially when I’m prepping this in my food truck or at home for a quick family dinner.

Step-by-Step Instructions

Marinate the steak

Start by slicing the steak thinly against the grain. This helps the meat stay tender and cook quickly, which is key for a good stir-fry. In a bowl, mix the soy sauce, sesame oil, and cornstarch. Add the steak strips, toss well to coat, and let it sit while you prep the rest.

Even 15 minutes makes a difference—the cornstarch gives that soft texture you’d expect from a good wok-cooked dish. I usually marinate it while I clean and season the shrimp. It’s all about smart timing when you’re cooking fast meals.

Cook the shrimp

Next, season the shrimp with lime juice, salt, and pepper. Heat a bit of oil in a large skillet over medium-high heat. Cook the shrimp for about 2 minutes on each side until pink and lightly golden. Don’t overcrowd the pan—they need space to sear, not steam.

Once cooked, remove them and set them aside. They’ll go back in later once the sauce is ready. If you love the flavors in the panda express firecracker steak and shrimp, this step gives you that same pop of freshness and spice—only brighter.

Stir-fry with vegetables

In the same pan, add a little more oil if needed. Throw in sliced red bell pepper, onion, or any crunchy veggie you like. Stir-fry for 2–3 minutes until just tender but still crisp. That’s the secret: don’t overcook the veggies—they should keep their bite.

Add the marinated steak to the pan. Cook for 3–4 minutes, stirring often, until it’s nicely browned and cooked through. The flavors of the beef and veggies come together beautifully at this point. It already smells amazing.

Add sauce and combine

Now for the final touch: pour in your firecracker sauce. As soon as it hits the pan, it’ll start bubbling and thickening thanks to the cornstarch. Stir everything well so that the beef and veggies get fully coated.

Add the shrimp back into the skillet and toss everything together. Let it cook just another minute until the sauce is glossy and clings to every piece. Remove from heat.

Sprinkle with sesame seeds or sliced green onions if you like a bit of garnish. And just like that—you’ve made your own firecracker steak and shrimp that’s even better than Panda firecracker steak and shrimp.

Quick Tips for Success

Don’t overcook the shrimp or steak

Shrimp and thin steak both cook in minutes—literally. One of the most common mistakes is leaving them in the pan too long. Shrimp are ready when they turn pink and start to curl; beef only needs a few minutes to brown and stay juicy. Cook them separately, then toss everything together at the end with the firecracker sauce for that perfect bite.

A quick stir-fry is all about timing. That’s something I’ve learned both at home and in my food truck—especially when I’ve got a line of customers waiting for something like my homemade version of firecracker steak and shrimp Panda Express.

Prep everything before you start

Once your pan is hot, things move fast. That’s why I always chop, measure, and set out all ingredients before turning on the stove. I call it “wok-ready mode.” You don’t want to be peeling shrimp while your garlic burns.

Having your sauce whisked, veggies chopped, and protein seasoned will help you focus on cooking, not scrambling. It’s one of those small steps that makes your firecracker steak and shrimp come out just right.

Use high heat and a big pan

To get that delicious sear on your meat and shrimp, you need heat. Medium-high to high is the way to go. Use a large skillet or wok so your ingredients aren’t crowded. If the pan’s too full, everything steams and turns soggy. That’s not the juicy, sizzling finish we want.

When I first tested this recipe for the blog, I used a regular pan—and it worked—but once I switched to my larger sauté pan, the flavors really came alive. It’s little things like this that make your dish restaurant-level without even trying too hard.

Adjust the spice to your taste

The beauty of the firecracker sauce is that it’s totally adjustable. If you love heat, add more sriracha or crushed red pepper flakes. If you prefer it mild, cut back and add a touch more honey for balance.

That flexibility is what makes this dish so much better than takeout. You’re in control. And honestly? My kids like the sauce with just a hint of heat, while I prefer mine bold—so I usually divide the pan and finish theirs with extra honey. It’s a win-win.

Serving Suggestions

Firecracker steak and shrimp is so bold and flavorful that it pairs beautifully with simple sides. At home, I usually serve it over a bed of steamed jasmine rice—it soaks up all that sticky, spicy-sweet sauce like a dream. But don’t stop there—this dish is versatile and works with plenty of other options.

Serve with rice or noodles

White rice is the classic choice, but brown rice or even coconut rice adds a nice twist. If you want something lighter, go with cauliflower rice or zucchini noodles.

Noodles? Oh yes. Toss your favorite cooked noodles right into the pan with the steak, shrimp, and sauce to make a full-on firecracker noodle bowl. Udon or lo mein are great, but even spaghetti works in a pinch. When I’m prepping a market batch in my trailer, I often make a noodle version for customers craving a heartier dish.

And if you’re in a noodle mood, my Panda Express Chow Mein copycat is a great side to pair with this recipe. It’s bold, fast, and a perfect match for the firecracker flavors.

And if you’re recreating the firecracker shrimp and steak experience but want something a bit more balanced, soba noodles with a splash of sesame oil are a fantastic option.

Pair with vegetables or salad

Add some crunch and color with quick stir-fried veggies—think broccoli, snow peas, or bell peppers. You can toss them right into the pan with the sauce, or serve them on the side for contrast.

A fresh side salad also makes a great pairing. Try a cucumber and carrot slaw with rice vinegar and sesame oil. It’s refreshing and balances the heat from the firecracker sauce.

In my food truck, I sometimes serve this dish in bowls with rice, pickled veggies, and a soft-boiled egg on top—kind of like a spicy surf-and-turf bento. That combo has become one of our most requested items, especially from customers who discovered me while searching for panda express firecracker steak and shrimp alternatives.

Variations and Substitutions

What I love about firecracker steak and shrimp is how easy it is to customize. Whether you want something milder, vegetarian, or more family-friendly, this dish can adapt without losing its soul.

Make it milder or kid-friendly

If you’re cooking for little ones or just don’t love too much heat, dial down the sriracha in the sauce. You can even replace it with a touch of ketchup or sweet chili sauce to keep the flavor but lower the spice. My kids prefer it with a little extra honey and no chili—still packed with flavor but totally manageable.

You can also separate the sauce before adding spice and create a “mild batch” for sensitive palates. This way, everyone around the table can enjoy firecracker steak and shrimp without turning red in the face.

Try vegetarian or alternate proteins

Not into beef or shrimp? No problem. Tofu works wonderfully in this recipe. Just press it well, cut it into cubes, and crisp it in the pan before tossing with the sauce. Tempeh, mushrooms, or even seared cauliflower can also stand in nicely.

For a chicken version, use thin slices of boneless thighs—they stay juicy and soak up the sauce beautifully. Or go full seafood and use only shrimp for a simplified take, like the Panda firecracker steak and shrimp fans who lean more toward shrimp.

Or keep it meat-free with my spicy veggie stir-fry with firecracker sauce — it’s plant-based, quick, and loaded with color and crunch.

Gluten-free and low-carb options

This recipe is easy to make gluten-free—just use tamari instead of soy sauce and check that your hoisin sauce is gluten-free. Serve with cauliflower rice or stir-fried cabbage for a low-carb option that still hits all the flavor notes.

At home, I’ve made it with rice noodles, zoodles, and even quinoa. It always disappears from the plate.

So whether you’re adjusting for diet, spice level, or preference, firecracker steak and shrimp is one of those dishes that lets you make it your own.

According to the official Panda Express menu, Firecracker Steak and Shrimp is a limited-time entrée featuring bold flavors, wok-seared shrimp and steak, fresh vegetables, all tossed in a rich chili garlic sauce.

Frequently Asked Questions (FAQ)

Related Recipes You’ll Love

Craving more firecracker flavor? Try our Firecracker Salmon Bowl — a quick and spicy salmon recipe layered over jasmine rice with creamy avocado and crunchy veggies.

Firecracker Shrimp Rice Skillet

Spicy Veggie Stir-Fry with Firecracker Sauce

Panda Express Chow Mein Recipe

Panda Express Firecracker Menu (official)