Mom's Surf and Turf

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.]

Total Time:
52 min
Prep:
40 min
Cook:
12 min
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
Directions
  • 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.

  • 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.


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