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Prep time
20 minutes
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Cook time
15 minutes
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Serves
2-4
Author Notes
The recipe was inspired by Fusion Delight in San Leandro, CA. The dish is full of "wok flavor" and the meat is perfectly soft and tender. Although the dish is normally done in a wok, it could be done in a cast iron or a normal pan. Try this dish to get the best flavors from beef and shrimp to create a magnificent Chinese surf and turf dish. —Suhantan23
Ingredients
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1
Filet Mignon
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8
Shrimp
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1
Carrot
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1/4 cup
Chopped Broccoli
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1/2
Onion
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6
White Button Mushrooms
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3 tablespoons
Soy Sauce
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1 tablespoon
Sugar
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1 tablespoon
Oyster Sauce
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2 tablespoons
Cornstarch
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3 cloves
Garlic
Directions
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Cut the Filet Mignon into 1 inch cubes and season with salt, pepper, 1 tablespoon of soy sauce, and cornstarch. Mix well.
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Cut mushrooms in half or fourths depending on the size.
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Mince the garlic.
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Slice carrots and onion into small, even pieces.
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Heat the wok or pan over high heat and add in two tablespoons of oil. Add in the beef in a single layer.
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Cook for about 4-5 minutes until browned but not fully cooked through. Set aside.
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In the same wok, add in the shrimp making sure they are dry. Season with salt and pepper and remove when 80% cooked.
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Add in 1 more tablespoon of oil with onions. Cook over high heat for 2-3 minutes.
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Then add in carrots, garlic, broccoli and mushrooms and cook for 5-6 minutes more.
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Pour 1 tablespoon of soy sauce around the pan.
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Return beef and shrimp and add in sugar, oyster sauce, remaining soy sauce, and more salt if needed.
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Stir fry for 1-2 minutes until everything is heated through and seasoned well.
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Plate the dish.
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