Recipe courtesy of Ming Tsai

Mom's Surf and Turf

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  • Total: 52 min
  • Prep: 40 min
  • Cook: 12 min
This is a hearty main course that is easy to do and goes exceptionally well with hearty red wines like Syrah. Use the same red for marinating the beef.

Ingredients

Directions

  1. 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.
  2. 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.
  3. PLATING Serve beef/scallops on top of rice cakes and garnish with scallions.