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    You are in: Home / Recipes / Surf and Turf, Asian Style Recipe
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    Surf and Turf, Asian Style

    Surf and Turf, Asian Style. Photo by Derf

    1/5 Photos of Surf and Turf, Asian Style

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    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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

      45

      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

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    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
    54%
    Total Fat 11.3 g
    17%
    Saturated Fat 1.5 g
    7%
    Cholesterol 65.1 mg
    21%
    Sodium 1001.2 mg
    41%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.6 g
    2%
    Protein 11.2 g
    22%

    The following items or measurements are not included:

    filet mignon

    szechuan peppercorns

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