Surf and turf is a classic culinary combination that pairs seafood and steak, often served with a variety of sauces and sides. When infused with Asian flavors, this dish takes on a unique and tantalizing twist. From succulent shrimp and lobster to tender cuts of beef, the possibilities for creating an unforgettable surf and turf Asian-style meal are endless. In this article, we will explore some of the best recipes that showcase the harmonious blend of seafood and steak, along with the distinct flavors of Asian cuisine. Whether you're a seasoned chef or a home cook looking to impress your guests, these recipes will guide you through the culinary journey of creating a mouthwatering surf and turf Asian-style feast.
Here are our top 5 tried and tested recipes!
ASIAN SURF AND TURF
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
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, ASIAN STYLE
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
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.
MOM'S SURF AND TURF
This is a hearty main course that is easy to do and goes exceptionally well with hearty red wines like Syrah. Use the same red for marinating the beef.
Provided by Ming Tsai
Categories main-dish
Time 52m
Number Of Ingredients 14
Steps:
- Scallops should be the same size as the beef pieces. Marinate both beef and scallops in red wine, ginger, scallions, garlic and 2 tablespoons of cornstarch for 20 minutes. In a hot wok coated with oil, add marinated beef/scallop with the marinade and stir fry 1 to 2 minutes, stirring constantly. Add 2 tablespoons oyster sauce and sugar. Check for seasoning. Add the snap peas and heat through. Beef/scallops should be medium-rare.
- To make an extra glaze, add chicken stock and 1 tablespoon of oyster sauce to the wok. Make a slurry from 1 tablespoon of chicken stock and 1 tablespoon of cornstarch and add to wok. Heat mixture until it thickens slightly and pour over finished dish.
- PLATING Serve beef/scallops on top of rice cakes and garnish with scallions.
SURF AND TURF FOR TWO
This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.
Provided by Staci
Categories Filet Mignon
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
- Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
- Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g
SURF AND TURF STIR-FRY RECIPE BY TASTY
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
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
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Try to use seasonal produce and high-quality meats and seafood.
- Don't Overcook: Overcooked meat and seafood are tough and chewy. Cook them just until they are cooked through to retain their tenderness and flavor.
- Season Generously: Don't be afraid to season your food liberally. Salt and pepper are essential, but you can also use garlic, onion, herbs, and spices to add flavor.
- Use a Hot Pan: When searing meat or seafood, make sure your pan is hot before you add the food. This will help create a nice crust and prevent the food from sticking.
- Let Your Meat Rest: After cooking meat, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
- Serve Immediately: Asian-style surf and turf is best served immediately after it is cooked. This will ensure that the food is hot and fresh.
Conclusion:
Asian-style surf and turf is a delicious and versatile dish that combines the best of land and sea. With a variety of recipes to choose from, you're sure to find one that suits your taste. Whether you're a fan of classic surf and turf or you're looking for something new and exciting, give these Asian-inspired recipes a try. You won't be disappointed!
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