Surf and Turf Stir Fry

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What could be better than a Surf and Turf Stir Fry?! Healthy crisp vegetables are combined with fresh caught shrimp and juicy chunks of New York strip. Make sure you marinate your shrimp in the refrigerator for a few hours before you begin to prepare your meal. This would be a fantastic mid-week meal — just prep your vegetables and pop the shrimp in the fridge before work and you will be all set to throw it together when you get home. The sauce is a blend of teriyaki and chicken broth thickened to perfection. We follow a low-salt diet — I rarely add salt to any recipe if it is not completely necessary. With this recipe I used Mrs. Dash Teriyaki Marinade and didn’t add any additional salt to the dish. This dish was built around the need to use our leftover steak in an interesting way — just add your cooked beef in along with the bok choy. Super supper!!


SURF AND TURF STIR FRY (Serves 8)

Ingredients

  • 1 pound medium shrimp, peeled & deveined
  • 3/4 pound lean beef steak, sliced the same size as the shrimp
  • 3/8 teaspoon ground ginger
  • 3/8 teaspoon cayenne pepper
  • 2 large cloves garlic, minced
  • 2 tablespoons sesame seeds
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons sesame oil
  • 1 red bell pepper, sliced into thin strips
  • 1 onion, sliced
  • 4 tablespoons teriyaki sauce
  • 3/4 pound sugar snap peas
  • 1 head baby bok choy
  • 2 tablespoons cornstarch
  • 3/4 cup chicken broth
  • 1/4 teaspoon salt
  • 1 can sliced water chestnuts

Directions

  1. Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
  2. Heat sesame oil in a large wok or skillet and sear beef, add red bell pepper & onion and saute 3 to 4 minutes to soften slightly Add teriyaki sauce.
  3. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
  4. Add water chestnuts stir an additional 2 minutes add thick parts of bok choy and stir 2 minutes.
  5. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils and bok choy greens, stir 1 minute.
  6. Sprinkle with salt. Serve over rice.

~ from KeyIngredient.com ~

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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