Mom's Surf and Turf

Ingredients

• 1 pound filet mignon or rib eye steak, cut into 1-inch squares by 1/2-inch thick
• 1 pound medium size scallops, sliced in half
• 1/2 cup dry red wine, Syrah
• 1 1/2 tablespoons minced ginger
• 1/4 cup chopped scallions plus 1 tablespoon, for garnish
• 1 tablespoon minced garlic
• 3 tablespoons cornstarch
• Canola oil, to cook
• 3 tablespoons oyster sauce
• 1 teaspoon sugar
• 1 pound sugar snaps, both ends removed, blanched and shocked
• 1 cup chicken stock
• Salt and black pepper, to taste
• 10 crispy rice cakes, deep fried in fryer or bought already fried
• Scallops should be the same size as the beef pieces. Marinate both beef and scallops in red wine, ginger, scallions, garlic and 2 tablespoons of cornstarch for 20 minutes. In a hot wok coated with oil, add marinated beef/scallop with the marinade and stir fry 1 to 2 minutes, stirring constantly. Add 2 tablespoons oyster sauce and sugar. Check for seasoning. Add the snap peas and heat through. Beef/scallops should be medium-rare.

Directions

To make an extra glaze, add chicken stock and 1 tablespoon of oyster sauce to the wok. Make a slurry from 1 tablespoon of chicken stock and 1 tablespoon of cornstarch and add to wok. Heat mixture until it thickens slightly and pour over finished dish.

PLATING Serve beef/scallops on top of rice cakes and garnish with scallions.