Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Surf and Turf, Asian Style Recipe
    Lost? Site Map

    Surf and Turf, Asian Style

    Surf and Turf, Asian Style. Photo by Derf

    1/5 Photos of Surf and Turf, Asian Style

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    40 mins

    15 mins

    Hey Jude's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Pat the meat dry then coat on both sides with 2 tablespoons of oil and set aside.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on February 16, 2009


      Made this for Valentine dinner, wow was it good! I used filet mignon, and instead of chopping the shrimp, I added prawns to the sauce and topped the steak with it. Cooked the steak on the grill instead of the oven broiler. Also added a "real" crab cake to the dinner, served with asparagus, sauted mushrooms and parslied potatoes. Delicious special meal, thanks for posting. My Valentine loved it!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2007


      I used bay scallops for this dish instead of the shrimp, and omitted the scallions because no one will eat them. This smelled great while it was cooking. It is definitely a "must" to have all your little bowls of ingredients right beside you, because once this gets going, it goes quickly. I would also recommend using the Szechuan peppercorns instead of regular peppercorns if you can get them (I get mine from Penzey's); they add a nice little bite to the dish.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Surf and Turf, Asian Style

    Serving Size: 1 (153 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 185.8
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 1.5 g
    Cholesterol 65.1 mg
    Sodium 1001.2 mg
    Total Carbohydrate 8.2 g
    Dietary Fiber 0.6 g
    Sugars 0.6 g
    Protein 11.2 g

    The following items or measurements are not included:

    filet mignon

    szechuan peppercorns

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites