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.
- 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
- 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.