Surf and Turf Sizzle


Across the country, the not-so-hot-economy is adding appeal to cooking at home.  But, I'm not talking about staying home to make your favorite macaroni and cheese.  People who have grown accustomed to dining out still want to eat in style. 

The interest of cooking at home has also been heightened by attention given to reality cooking shows and the explosion of celebrity chefs on the television and entertainment scene.  With such a hunger for eating and entertaining in our own dining rooms, I feel there is a need for ideas on how to eat better at home for less. In other words, a little, "gastronomy for the economy" is in order.

When I patronize a fancy restaurant, I love to indulge a bit and order steak and lobster.  However, making quality steak and lobster at home can be pricey.  In order to satisfy my urge for this type of meal, I've put together a Surf and Turf Sizzle that is easy to prepare and won't put a dent in your pocketbook .

The fresh flavors of ginger, lime juice and peppers in the dish, give it a lovely zing.  One bite and I promise you will not miss that lobster tail drenched in butter; well at least not too much.


Here's what you will need:  Top sirloin steak, shrimp, fresh lime juice, soy sauce, honey, hoisin sauce, toasted sesame oil, chicken stock, garlic, fresh ginger, red bell pepper, yellow bell pepper, sugar peas, green onion, salt, cornstarch and hot cooked rice.


In a large bowl, combine top sirloin, 1/3 cup fresh lime juice, ½ cup chicken stock, 4 Tablespoons hoisin sauce, 2 Tablespoons honey, 2 Tablespoons soy sauce, 2 Tablespoons grated fresh ginger, 2 cloves of crushed garlic and 2 teaspoons toasted sesame oil.  Toss to coat, marinating steak for at least one hour in the refrigerator.


Heat a large nonstick skillet or wok over medium-high heat until hot.  Add steak (reserving marinade) to pan; cook 3 minutes or to desired degree of doneness. 


Mix 2 Tablespoons cornstarch with 2 Tablespoons water until dissolved.  Add to reserved marinade and stir until incorporated.

Add shrimp, bell peppers, sugar peas and marinade to the pan; saute for three minutes, stirring constantly and shrimp turn pink.


Serve over hot cooked rice and garnish with sliced green onion.

Print Recipe

Surf and Turf Sizzle

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 4

Ingredients

  • 1 lb boneless top sirloin steak, cut into thin, 2"-long strips
  • 1 lb large shrimp, peeled and deviened
  • 1/3 cup fresh lime juice
  • 1/2 cup chicken stock
  • 1/4 cup hoisin sauce
  • 2 Tablespoons honey
  • 2 Tablespoons soy sauce
  • 2 Tablespoons grated fresh ginger
  • 2 cloves garlic, crushed
  • 2 teaspoons sesame oil
  • 1 red bell pepper, thinly sliced
  • 12 sugar pea pods
  • 2 Tablespoons corn starch
  • hot cooked rice
  • garnish with sliced green onion

Directions

  • In a large bowl, combine top sirloin, lime juice, chicken stock, hoisin sauce, honey, soy sauce, ginger, garlic and oil. Toss to coat, marinating steak for at least one hour in the refrigerator.
  • Heat a large nonstick skillet or wok over medium-high heat until hot. Add steak (reserving marinade) to pan; cook 3 minutes or to desired degree of doneness.
  • Mix 2 Tablespoons cornstarch with 2 Tablespoons water until dissolved. Add to reserved marinade and stir until incorporated.
  • Add shrimp, bell peppers, snow pea pods and marinade to the pan; saute for three minutes, stirring constantly and shrimp turn pink.
  • Serve over hot cooked rice and garnish with sliced green onion.

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10 Comments

  1. Barbie with a T 1

    I know I won’t be making this dish, for multiple reasons but it does give me an appetite just looking at the picture. The way those shrimp look sort of sweaty and juicy, and the steak looks to be very tender and tasty….YUM. Thanks, I enjoy staring at the photo. :)

  2. Dana 2

    Wow, perfect nice dinner, love it!

  3. Darryl in Austin 3

    This is perfect for Valentine’s Day….thank you!!

  4. sheila 4

    Oh wow, this is a lovely stir-fry!

  5. you kill me with your kicked up dinners. man this looks SO FREAKING good!

  6. I love the name and the recipe even more. These flavors are to die for – thanks for sharing.

  7. Liz C. 7

    Mmmmmrrrrrrrrowwww! This is what we’re having for dinner tonight although I’m going to add bean sprouts & water chestnuts.

    Lovely recipe!

  8. This is the 4th recipe today I’ve seen that uses shrimp. And this one looks A-Ma-ZING! I think it’s an omen..we might be having shrimp for dunner!

  9. Mmmm! Can’t wait to make this. I have a yummy Beef Teriyaki recipe that’s really easy, but this looks like a few steps up! It will have to wait though because Chicken & Dumpling Stew, Wine Country Chicken Salad, Baby Back Ribs and Chicken Pot Pie are in the dinner queue at the moment!

  10. Katia 10

    Looks delicious!!!