Surf And Turf Stir Fry Recipe 45

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SURF AND TURF STIR-FRY RECIPE BY TASTY



Surf And Turf Stir-Fry Recipe by Tasty image

Here's what you need: O Organics garlic cloves, O Organics soy sauce, rice vinegar, Open Nature sirloin steak, canola oil, Open Nature shrimps, white onion, O Organics snap peas, kosher salt

Provided by Albertsons

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

3 O Organics garlic cloves, minced
⅓ cup O Organics soy sauce
2 tablespoons rice vinegar
½ lb Open Nature sirloin steak, sliced into strips
3 tablespoons canola oil, separated
10 Open Nature shrimps, peeled and deveined
½ white onion, thinly sliced
1 cup O Organics snap peas, sliced on the bias
1 teaspoon kosher salt

Steps:

  • In a medium bowl, stir together minced garlic, soy sauce, and rice vinegar. Add in steak and stir to coat. Let sit for at least ten minutes and then remove steak from marinade. Discard marinade.
  • Heat 1 tablespoon of canola oil in a large skillet on high until smoking hot. Carefully add steak and saute until cooked through, 3-4 minutes. Remove steak and set aside. Wipe the pan out and place back on the burner.
  • Heat 1 tablespoon oil on high, add shrimp and saute until cooked through, 2-3 minutes. Remove from pan and set aside shrimp with steak. Wipe the pan out again and place it back on the burner.
  • Heat 1 tablespoon oil on high and add in onion and snap peas. Saute until vegetables are crisp-tender, 4-5 minutes. Add shrimp and steak back in and toss to combine everything. Season with salt and toss again. Serve!
  • Enjoy!

Nutrition Facts : Calories 581 calories, Carbohydrate 20 grams, Fat 36 grams, Fiber 2 grams, Protein 43 grams, Sugar 11 grams

ASIAN SURF AND TURF



Asian Surf And Turf image

Surf and turf is seafood and red meat, commonly in the form of shrimp and steak. This recipe serves up surf and turf in the form of a stir fry, slicing the beef for faster cooking, paired with a bold Asian-inspired sauce.

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 10

3/4 pound flank steak ((Note 1))
3/4 pound fresh shrimp
1 tablespoon corn starch ((Note 2))
1 tablespoon cooking oil
2 scallions, thinly sliced ((3/4 cup))
1/3 cup low-sodium soy sauce
3 tablespoons sugar or swerve sweetener
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/2 teaspoon ground black pepper

Steps:

  • Prepare Steak: If moist, pat steak dry using paper towels. Thinly slice against grain into 1/4 inch thick strips (Note 5), and toss with corn starch in large bowl until well coated. Set aside.
  • Prepare Shrimp: Peel and remove veins from shrimp. If moist, pat dry with paper towels. Set aside.
  • Make Sauce: Add all sauce ingredients to small saucepan. Occasionally stirring, bring to simmer over medium-low heat, about 5 minutes. Once simmering, reduce to low heat to keep sauce warm; meanwhile, proceed to next step.
  • Cook Steak: Heat oil in large wide pan (Note 6) over medium heat for a few minutes or until hot. Add sliced beef to hot pan and cook until mostly browned, a few minutes, stirring frequently. Transfer to plate.
  • Cook Shrimp: Add shrimp to now-empty pan in single layer. Cook until turning pink around edges, then flip and cook for another minute or until cooked through.
  • Finish & Serve: Return beef to pan and pour sauce on top. Stir for a minute to let beef and shrimp soak up sauce. Turn off heat. Stir in scallions and serve immediately (Note 7).

Nutrition Facts : Calories 500 kcal, Carbohydrate 10 g, ServingSize 1 serving

SURF AND TURF FRIED RICE (SHRIMP AND STEAK)



Surf and Turf Fried Rice (Shrimp and Steak) image

Fried rice is the perfect way to use leftover rice and veggies in the fridge! You can step up your fried rice game by adding some extra proteins on the side with this surf and turf fried rice. This recipe is composed of three recipes amalgamated into one. It is not as difficul...

Provided by Nadia Boachie

Categories     Main Dishes

Time 1h15m

Yield 5 servings

Number Of Ingredients 26

1 New York striploin steak
1 lb shrimp, peeled and deveined
2 cups diced mushrooms (like portobello)
2 tbsp extra virgin olive oil
6 garlic cloves, minced
1/2 onion diced
2 garlic cloves, minced
3 tbsp fresh parsley, roughly chopped
2 large eggs, lightly beaten with a pinch of kosher salt
1 tbsp kosher salt
2 tbsp fresh lemon juice (optional)
4 scallions (white and green), thinly sliced
1 tbsp coarsely ground black pepper
Pinch of red chili flakes (optional)
2 tbsp vegetable oil
2 tbsp butter
1 large garlic clove, minced
1 fresh thyme sprig
Pinch of red chili flakes
1 fresh rosemary sprig
1 tsp fresh ginger (minced and peeled)
3 tbsp soy sauce
1 tsp toasted sesame oil
3 cups cooked long-grain rice (day old rice)
Salt and pepper, to taste
1/2 cup to 1 cup frozen peas or diced carrot (optional)

Steps:

  • Melt 1 tablespoon of butter in a skillet set over medium-high heat. Add the shrimp and cook, stirring often until it just begins to turn pink.
  • Remove steak from refrigerator and pat dry with paper towel. Salt liberally on all sides and let rest at room temperature for one hour to come to room temperature.
  • Heat 1 tablespoon of vegetable oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan.
  • Stir in the minced garlic, remaining butter, red chili flakes and parsley, continue to cook until the shrimp is fully pink and opaque, about 3 minutes. Add lemon juice (optional).
  • Heat oven to 350 degrees Fahrenheit.
  • Add onions to pan and sautée until softened and translucent. Add mushrooms and sautée until cooked. Remove onions and mushrooms into a small bowl and set aside.
  • Serve steak and shrimp over fried rice and enjoy this indulgent feast!
  • Place cast iron skillet on stove and heat up on medium before beginning to cook (roughly 5 minutes).
  • Pour eggs into pan and scramble until just done. Remove into a small bowl and set aside.
  • Add oil to pan, swirl to coat and turn to high heat.
  • Wipe out pan with paper towel and heat remaining tablespoon of vegetable oil over high heat. Add scallions and any desired veggies and stir fry for one to two minutes. Add the onions, mushrooms and eggs back into the pan. Add chili, garlic, and ginger, stir fry for 1 minute more. Add soy sauce, sesame oil and rice and stir fry for 2 to 3 minutes.
  • Season steak on all sides with freshly cracked black pepper and place steak down in pan.
  • Taste and adjust seasoning with soy sauce, salt and pepper.
  • Cook for 3 minutes. Flip steak.
  • Add butter, minced garlic, thyme sprig and rosemary sprig to the pan. Baste the steaks with the melted butter for 3 minutes.
  • Remove skillet from stove and place in preheated oven for 2 to 4 minutes, depending on desired doneness (3 minutes will yield a medium steak).
  • Remove skillet from oven and place on stove. Cover and let rest for 5 to 10 minutes then slice

SURF AND TURF, ASIAN STYLE



Surf and Turf, Asian Style image

I made this the other night for dinner and it was a huge hit with my husband so I thought I'd post it. I found this in 'Steak Lover's Cookbook' by William Rice.

Provided by Hey Jude

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

4 filet mignon, about 4 oz. each (see note at bottom)
2 1/2 tablespoons vegetable oil
1/3 cup minced scallion, plus
1/4 cup minced scallion
1 tablespoon peeled and minced fresh ginger, plus
2 teaspoons peeled and minced fresh ginger
1 tablespoon minced garlic, plus
2 teaspoons minced garlic
1 tablespoon cornstarch
2 tablespoons rice wine or 2 tablespoons water
3/4 cup low sodium chicken broth or 3/4 cup low sodium vegetable broth (make sure it's low-sodium!)
1/4 cup oyster sauce
1 tablespoon soy sauce, plus
2 teaspoons soy sauce
1/2 tablespoon sesame oil
6 ounces medium shrimp, peeled and chopped
1 teaspoon szechuan peppercorns, ground

Steps:

  • Pat the meat dry then coat on both sides with 2 tablespoons of oil and set aside.
  • Combine the 1/4 cup scallions, 1 tablespoon ginger and 1 tablespoon garlic in a small bowl; in another small bowl, combine the cornstarch and rice wine; in a 2-cup measure, combine the broth, oyster sauce, 1 tablespoon soy sauce and the sesame oil; place all the bowls near the stove.
  • Combine the chopped shrimp, Szechuan pepper, 1/3 cup scallions, 2 teaspoon ginger, 2 teaspoons garlic and 2 teaspoons soy sauce in a small bowl, this is your topping; mix it well and set aside.
  • Broil the steaks until seared and nicely browned on one side, about 4 minutes; turn and broil 3 minutes more; spread the shrimp topping evenly over each filet then continue to broil the meat until the topping is opaque and has begun to brown, about 1 minute (the steaks will be medium rare); transfer the steaks to a warm platter or 4 warm plates.
  • While the steaks are cooking, heat a wok or skillet and add the remaining 1/2 tablespoon of vegetable oil and the scallion-ginger-garlic mixture to the wok; stir until the scallions soften, about 30 seconds, then add the liquids in the measuring cup; bring to a boil; stir up the cornstarch mixture and stir it into the wok; when the sauce thickens, about 1 minute, spoon 2 tablespoons of the mixture onto each steak and pass the remainder of the sauce at the table.
  • Note- for my husband and me, I used 2 8-oz filets (because we're pigs) and did not halve the seafood and sauce mixture; the cooking time was roughly doubled and the steaks turned out medium to medium rare.

CAJUN SURF AND TURF PASTA



Cajun Surf and Turf Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 19

1 pound fettuccine
1 pound rib eye steak, cut into bite-size pieces
1/2 pound large shrimp, peeled and deveined
3 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, sliced
1 cup halved cherry tomatoes
3 cloves garlic, minced
2 cups chicken stock
1/2 cup white wine
1 cup heavy cream
3 to 4 dashes Worcestershire sauce
Cayenne or hot sauce, to taste
2 scallions, sliced
2 tablespoons chopped fresh parsley

Steps:

  • Cook the fettucine according to the package instructions, then drain and set aside.
  • Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.
  • Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.
  • Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.
  • Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.
  • Garnish the skillet with the scallions and parsley, then serve and enjoy.

SURF AND TURF STIR FRY RECIPE - (4/5)



Surf and Turf Stir Fry Recipe - (4/5) image

Provided by nekmor

Number Of Ingredients 17

1 pound medium shrimp, peeled and deveined
3/4 pound lean beef steak, sliced the same size as the shrimp
3/8 teaspoon ground ginger
3/8 teaspoon cayenne pepper
2 large clove garlic, minced
2 tablespoon sesame seeds
1/4 teaspoon ground black pepper
3 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
1 onion, sliced
4 tablespoons teriyaki sauce
3/4 pound sugar snap peas
1 head baby bok choy
2 tbs cornstarch
3/4 cup chicken broth
1/4 teaspoon salt
1 can sliced water chestnuts

Steps:

  • Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator. Heat sesame oil in a large wok or skillet and sear beef, add red bell pepper and saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque. Add water chestnuts stir an additional 2 minutes add thick parts of bok choy and stir 2 minutes. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils ad bok choy greens, stir 1 minute. Sprinkle with salt. Spoon shrimp mixture over rice. • •

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