Recipe courtesy of Ming Tsai

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